Instant Pot Butter Chicken

Ingredients

• 2 lbs (1kg) skinless and boneless chicken thighs
• 2 1/2 tablespoons chili powder
• 1 tablespoon lemon juice
• 4 tablespoons unsalted butter
• 3 cloves garlic (finely minced or pureed)
• 1 piece ginger (finely minced or pureed (1 inch/ 2.5cm))
• 1/2 cup tomato paste
• 2 tablespoons ketchup
• 1 teaspoon garam masala
• 1/2 teaspoon salt (or to taste)
• 2 tablespoons sugar
• 3/4 cup water
• 1/2 - 3/4 cup heavy whipping cream
• 2 tablespoons chopped cilantro

Steps

1. 1

   Trim off the excess fat from the chicken thighs with a pair of kitchen scissors and cut them into chunks. Marinate the chicken with 1/2 tablespoon of chili powder and lemon juice. Set aside.

2. 2

   Turn on the Instant Pot and set it to Saute Mode. When the pot is fully heated, add the butter and melt it. Add the garlic and ginger, and stir a few times. Add the chicken and sauté until the surface turns white.

3. 3

   Add the remaining chili powder, tomato paste, ketchup, garam masala, salt, sugar, and water. Cover the pot, select Manual, and set it to High Pressure for 10 minutes.

4. 4

   When it beeps, turn to Quick Release. Once the valve drops, carefully remove the cover, add the heavy whipping cream and chopped cilantro, and stir to mix well.

5. 5

   Drizzle additional heavy cream on top of the Butter Chicken before serving, if desired.