Butter Chicken (Instant Pot)

Urvashi Pitre

For the rice:

• • 1 cup aged basmati rice, rinsed

  • 1 cup water

  • 1 tablespoon ghee or vegetable oil

  • 1 teaspoon salt

For the butter chicken:

• • 1 (14-ounce) can diced tomatoes

  • 1 tablespoon minced ginger

  • 1 tablespoon minced garlic

  • 1 teaspoon turmeric

  • 1/2 teaspoons cayenne pepper (adjust to taste)

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 2 teaspoons good-quality garam masala, divided

  • 1 teaspoon ground cumin

  • 1 pound boneless skinless chicken thighs, left whole

  • 4 ounces butter, cut into cubes (use coconut oil, if dairy free)

  • 4 ounces heavy cream (use full-fat coconut milk, if dairy free)

  • 1/3 cup chopped cilantro

Method:

• 1. Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pan, and set aside.

  2. Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into the inner liner of your Instant Pot.

  3. Mix the sauce a bit, then place the chicken. You are putting in everything except the butter, cream, cilantro, and 1 remaining teaspoon of garam masala. Mix well.

  4. Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack.

  5. Press the Manual or Pressure cook button, set the timer to 10 mins, and cook.

  6. Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed. Then, release all remaining pressure and open the pot.

  7. Remove and set the cooked rice aside. Remove the chicken and set aside.

  8. Using an immersion blender, blend together the sauce until it is smooth. Let the sauce cool for 5 minutes. Stir in the cut-up butter, cream, cilantro, and garam masala.

  9. Remove half the sauce and freeze or refrigerate for later. Break up the chicken into bite-size pieces, add it to the sauce. Serve with rice.