Over the past couple days, I’ve eaten butter chicken for breakfast, lunch and dinner… and I haven’t even gotten tired of it. And now that it’s all gone, I actually really miss it…
Is it weird that I miss food when it’s gone? I have this thing that I do when I’m eating where I take foreverrr to eat the last bite of what’s on my plate because I know when I finish, it’s gone. Roby has a funny thing he does too: he saves the best thing on his plate for last. He like, sets it to the side of his plate. What’s HILARIOUS is when other friends/family members think that he just doesn’t like whatever it is that he set aside and ask if they can eat it. He always says yes because he’s the nicest person ever – then I usually end up laughing like some crazy person because I KNOW. LOL. I’m literally laughing as I write this… I’m the worst, I know.
Okay, silly story aside – the cool thing about this recipe for butter chicken is that you can make it in a jiffy by using an Instant Pot, an electronic pressure cooker (yes, I use words like “jiffy” IRL). You can use the Instant Pot like a slow cooker if you want, but why would you? That’s like asking if you want to eat dinner in 15 minutes or 8 hours…
Make this with a big batch of my Paleo Naan, or if you have my eBook – make my Coconut Flour Naan. Oh, oh! And if you have my eBook you can also serve this with jeera cauli rice, dairy-free cucumber raita, potato pakoras (as a side or app!) and for dessert, GULAB JAMUN.
Don’t have an Instant Pot? Here’s how to make Butter Chicken using a regular ol’ pot.
PS did you watch until the veryyyy end of my YouTube video? Roby (my husband/hot tech guy) makes a cameo ?
- 1 ½ pounds skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons ghee, grassfed butter or fat of choice
- 1 onion, diced
- 5 garlic cloves, minced
- 1-inch knob ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- ¼ teaspoon cayenne
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- 1 green bell pepper, chopped in large pieces
- 1 (15 ounce) can tomato sauce
- 1 cup coconut cream
- Pinch of dried fenugreek leaves (kasoori methi)
- Cilantro for garnish, optional
- Press the “saute” button on the Instant Pot, and add the ghee and onions to the pot. Stir-fry the onions for 8-10 minutes or until the onions begin to brown.
- Add the garlic and ginger, stir-fry for 30 seconds.
- Stir in the spices, then add the chicken and mix until well combined. Continue to stir this for 4-5 minutes to sear the chicken.
- Add the tomato sauce and green bell pepper, then cover and lock the lid. press the “Keep Warm/Cancel” button on the Instant Pot, then press the “Manual” button to begin the pressure cooking and set the time for 10 minutes. Make sure the steam valve is closed.
- Once the curry is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally or use the quick release if you want your food on your plate sooner.
- Unlock the lid, stir in the coconut cream and fenugreek leaves.
- Garnish with cilantro if desired, then serve.
Looking for more Instant Pot Recipes? Try these:
Instant Pot Shredded Chicken
Instant Pot Saag
Instant Pot Carne Guisada
Instant Pot Habanero Chili
Instant Pot Dal Makhani
Goat Curry in a Hurry
Instant Pot Texas Beef Chili
Instant Pot Ground Lamb Curry