Butter Chicken



  1. Heat up Instant Pot using Sauté function. Wait until it says HOT (~8 mins).

  2. Pat dry the skinless chicken thighs, then season one side with some kosher salt. Add ghee or unsalted butter.

  3. Brown 2 sides of the chicken thighs for 3 minutes per side.

  4. Set aside the browned chicken thighs.

  5. Add sliced onions to the Pot, and saute for 4 minutes.

  6. Add minced ginger, garlic, garam masala, sugar, paprika, turmeric, coriander, and cumin.

  7. Saute for another minute.

  8. Pour in unsalted chicken stock, then completely deglaze the bottom of the pot. Turn off the heat briefly.

  9. Add soy sauce, browned chicken thighs (& the meat juice!), then add freshly squeezed lemon juice from half a lemon.

  10. Layer tomato paste on top and do not mix!

  11. Pressure Cook at High Pressure for X minutes*, then 10 minutes Natural Release.

  12.             *Pressure Cooking Time Chart:
                    - Chicken Breasts: High Pressure 5 mins
                    - Boneless Chicken Thighs: High Pressure 5 mins
                    - Chicken Drumsticks: High Pressure 7 mins
                    - Chicken Cubes: High Pressure 2 mins

  13. Remove the lid carefully and give it a few gentle stirs so the tomato paste infuses into the sauce.

  14. Set aside the chicken in a serving bowl. Mix in yogurt and heavy cream.

  15. Taste and adjust the seasoning with more salt, sugar, lemon juice, and yogurt.

  16. Add chicken thighs back in Pot, then give them a quick mix.

  17. Garnish with cilantro.