Instant Pot Butter Chicken

I'm always on a quest to find new, flavourful Asian recipes that are not spicy, as I have a husband and two sons that cannot take any heat. This recipe fulfils that criterion perfectly! It was recommended to me by an old classmate from Hong Kong almost a year ago when we began our recipe blog. I'm so grateful for it, because all three of my boys can eat it. The website is the following: https://omnivorescookbook.com/instant-pot-butter-chicken

One of the key ingredients in this dish is Garam Masala. Garam Masala, meaning "hot mixture of spices", is a blend of ground spices, originating from South Asia, common in Indian, Pakistani, Nepalese, and Bangladeshi cuisines. It is used alone or with other seasonings. The composition of Garam Masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together. A typical Indian version of Garam Masala contains:

• Fennel
• Bay leaves
• Black and white peppercorns
• Cloves
• Cinnamon or cassia bark
• Mace (outer covering of nutmeg)
• Black and green cardamom pods
• Cumin
• Coriander seeds
• Red chili powder

Some recipes call for the spices to be blended with herbs, while others call for the spices to be ground with water, vinegar, or other liquids, to make a paste. In some recipes, ingredients including nuts, onions, or garlic may be added. Some recipes also call for small quantities of star anise, asafoetida, chili, stone flower, and kababchini. The flavours may be carefully blended to achieve a balanced effect, or a single flavour may be emphasized. A masala may be toasted before use to release its flavours and aromas.

Enjoy! 💗Helena

INGREDIENTS:

• 1 kilo boneless, skinless chicken thighs (or keep the bones)
• 1 tablespoon butter (optional)

Marinade:

• ½ cup (120ml) Greek yoghurt
• ½ lemon, juiced
• 2 teaspoons Garam Masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ teaspoon paprika, smoked
• 1 teaspoon salt 
  
  
  

Curry Mix:

• 1 tablespoon Garam Masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon cayenne (optional)
• 1 teaspoon salt 
  
  
  

Instant Pot:

• 4 tablespoons unsalted butter, divided
• 1 onion, minced
• 1 tablespoon ginger, grated
• 4 cloves garlic, grated
• ½ lemon, juiced
• 1 cup (240ml) tomato purée (or canned tomato sauce)
• 1 tablespoon sugar
• 1 cup (240ml) heavy cream
• Chopped coriander for garnish (optional) 
  
  
  

DIRECTIONS:

Marinade Chicken:

1. Cut the chicken into 5 cm chunks, trimming the excess fat and discarding it as you do, and place the chicken pieces into a large bowl. If you can't find boneless chicken thighs, then buy them whole, do not cut them up into chunks but remove the skin.
2. Add all the marinade ingredients into the bowl with the chicken. Mix until everything is evenly coated. Cover the bowl and marinate at least half an hour at room temperature, or up to overnight in the fridge. 
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Cook:

1. Combine the curry mix ingredients in a small bowl and set aside. 
   
   
   
   
   
   
2. (Optional) Heat the 1 extra tablespoon of butter in a large nonstick pan over high heat until the butter melts. Add the chicken into the pan in a single layer (you might need to cook it in two batches). Cook it until the bottom browns, 2 minutes or so. Flip to brown the other side, then transfer the chicken onto a big plate.
3. Turn the Instant Pot to the sauté function and add 2 tablespoons of butter. Once melted, add the onion, ginger and garlic. Sauté until it starts to brown, around 3 minutes. 
   
   
   
   
   
   
   
   
   
   
   
   
4. Add the remaining 2 tablespoons of butter and allow it to melt. Add the curry mix. Cook until fragrant, another minute. 
   
   
   
   
   
   
   
   
   
   
   
   
5. Deglaze the pot with the lemon juice, being careful to scrape up everything from the pot. If there is caramelization left on the bottom of the pot it may burn during the cooking process. 
   
   
   
6. Add the tomato purée and sugar. Stir everything together. Cook the tomato mixture down, 2-3 minutes. 
   
   
   
   
   
   
   
   
   
7. Turn off the sauté function and add the heavy cream. Mix until the curry base is a uniform orange color. 
   
   
   
   
   
   
8. Add the chicken to the Instant Pot and seal the lid. Make sure the valve on the lid is pointed to lock. Set to “Manual” and “High pressure”. For browned chicken, set the timer for 5 minutes. For unbrowned chicken, set the timer for 10 minutes. For unbrowned, whole chicken thighs, set the timer for 20 minutes. 
   
   
   
    

   

   
   

   

   
   
   
   
9. Once the cooking is finished, let the Instant Pot release naturally for at least 10 minutes before using the fast release.
10. Spoon the hot chicken curry over steamed rice, garnish with coriander if using, and serve as a main dish.
11. Store the leftovers in a sealed container in the fridge for up to 5 days, or in the freezer for up to 2 months.