Tender, yogurt-marinated chicken cooked in the most delicious and creamy tomato sauce.
Servings : 6servings
Prep Time 20 minutesmins
Cook Time 15 minutesmins
Total Time 35 minutesmins
Ingredients
FOR THE YOGURT MARINADE
1.5poundsboneless, skinless chicken thighs,cut into one-inch pieces
½cupplain yogurt
4clovesgarlic,minced
½tablespoonfinely minced ginger
2teaspoonsgaram masala
1teaspoonturmeric
1teaspoonground cumin
1teaspoonchili powder,or to taste
salt,to taste
FOR THE TOMATO GRAVY
2tablespoonsolive oil
1yellow onion,diced
2tablespoonsbutter
4clovesgarlic,minced
1teaspoonfinely minced ginger
1teaspoonground cumin
1teaspoongaram masala
1teaspoonsweet paprikaor to taste
½cuplow sodium chicken broth or water
14ouncescanned diced tomatoes,undrained
2tablespoonstomato paste
¾cupheavy cream
Instructions
In a large mixing bowl, combine cut-up chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt; mix to combine and set aside for at least 15 minutes or overnight.
Set the Instant Pot to Sauté. Heat olive oil in the instant pot; add onions, and cook for 2 minutes.
Add in the butter; stir in garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds.
Add in the chicken and cook for 2 minutes.
Pour in the chicken broth, diced tomatoes, and tomato paste and stir. Lock the Instant Pot lid in place; turn the pressure valve to seal it. Set to 8 minutes on HIGH PRESSURE. When the timer goes off, do a quick release.
Remove the chicken; stir in the heavy cream and, using a hand blender, blend the sauce for 30 seconds – just until creamy.
Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly. Serve over rice.
Notes
Marinate the Chicken: The longer you marinate the chicken, the more flavors it absorbs.
Use Full-Fat Dairy: For a creamy and rich sauce, use full-fat yogurt for marination and heavy cream for the sauce.
In place of heavy cream, you can use evaporated milk or half and half. I’ve also used coconut milk and cream. If you want a thicker sauce, add more butter at the end, and stir the sauce until the butter has melted.
Use a can of diced tomatoes and not tomato sauce. Also, do not drain it.
If you get the burn notice on the Instant Pot, add more water or chicken broth.
Make Ahead: Butter Chicken can taste even better the next day, as the flavors have more time to meld together.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Indian
Keyword: butter chicken, instant pot chicken thighs recipe, instant pot dinner ideas, keto chicken recipes, keto dinner idea