Instant Pot Butter Chicken

By Tasty · 35 min

Ingredients

Instructions

1. Pat the chicken thighs dry and season both sides with 1 teaspoon salt and black pepper. Set aside.
2. On sauté on high, melt the butter, add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.
3. Add the remaining 3 teaspoons salt, the paprika, garam masala and curry powder, and stir for about 1 minute until fragrant and toasted.
4. Add the crushed tomatoes and chicken and stir. Seal the lid and pressure cook on high for 5 minutes.
5. Turn off the pot and let it vent naturally for 10 minutes, then release the remaining steam by turning the valve to vent.
6. Remove the lid and transfer the chicken to a board. Once cool enough to handle, cut into bite-sized pieces.
7. On sauté on high, reduce the sauce by half, 10 to 15 minutes.
8. Stir in the yogurt, return the chicken to the pot and coat it in the sauce.

Summarized from Tasty's video. Watch it for the details.

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GarlicOnionGingerTomatoRiceYoghurtBreadChicken thigh