Indian Butter Chicken

This dish of juicy chicken thighs served in a slightly spicy, luxuriously rich tomato cream sauce will be a hit with even the least adventurous eaters in your family.

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Poultry

CLOSED POT TIME: 45 minutes

TOTAL TIME: 1 hour 20 minutes

RELEASE: Natural

SERVES: 4

• 8 skinless, boneless chicken thighs
• 2 tablespoons garam masala
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 tablespoons butter
• 1 onion, chopped
• 1 jalapeño pepper, seeded and finely chopped
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 14.5-ounce can diced tomatoes
• 1 8-ounce can tomato sauce
• ½ cup chicken broth
• ½ cup heavy cream
• ½ cup chopped fresh cilantro
• Cooked white rice

PREP

Sprinkle the chicken thighs with 1 tablespoon of the garam masala, the salt, and black pepper; rub into chicken with fingers. Select sauté on the Instant Pot® and adjust to normal. Add 2 tablespoons of the butter. When the butter is melted, add half the chicken. Cook chicken until browned, turning once, for about 10 minutes. Remove chicken from pot. Repeat with remaining chicken.

Add onion and the remaining 2 tablespoons butter. Cook, stirring occasionally, until onions are lightly browned, for about 5 minutes. Add the jalapeño, garlic, and ginger. Cook and stir for 2 minutes more. Add the remaining 1 tablespoon garam masala, the cumin, and turmeric. Cook and stir for 1 minute. Press cancel. Stir in the diced tomatoes, tomato sauce, and chicken broth. Place the chicken on sauce. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select poultry. When cooking is complete, use a natural release to depressurize.

SERVE

Stir in heavy cream and cilantro. Serve over cooked white rice.