For the Chicken
- 2 lb Boneless Skinless Chicken Thighs
- 1 tbsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Salt
For the Sauce
- 2 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 large Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 14 oz Crushed Tomatoes
- 1 tbsp Garam Masala
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1/2 tsp Chili Powder
- 1/2 cup Heavy Cream
- 2 tbsp Honey
- 1 tsp Salt
- Fresh Cilantro for garnish
Season the chicken thighs with garam masala, turmeric, and salt. Set the instant pot to saute mode, add the butter and olive oil, and sear the chicken for 2 minutes per side until lightly golden. Remove and set aside on a plate.
In the same pot, add the diced onion and cook for 3 minutes until softened. Add the garlic and ginger and stir for 30 seconds until fragrant. Pour in the crushed tomatoes and stir in the garam masala, smoked paprika, cumin, chili powder, and salt.
Return the chicken to the pot, nestling the pieces into the sauce. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
Quick release the pressure. Remove the chicken, cut it into bite-sized pieces, and return it to the pot. Switch to saute mode and stir in the heavy cream and honey. Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it thickens to a rich, velvety consistency.
Taste and adjust seasoning as needed. Serve over basmati rice or with warm naan bread, garnished with fresh cilantro.
Serving: 1servingCalories: 332kcalCarbohydrates: 14gProtein: 32gFat: 16g
Keyword easy butter chicken recipe, instant pot butter chicken, instant pot indian recipes, pressure cooker butter chicken