Instant Pot Butter Chicken
, 8 servings
Pressure-cooked chicken thighs in a spiced tomato and coconut cream sauce, paleo and Whole30.
| 900 g boneless skinless chicken thighs, cut into 5 cm pieces | Season chicken with salt | Add chicken, pressure cook high 5 min | Quick release, remove chicken | Sauté sauce 5-7 min until thick | Stir in coconut cream, return chicken | Garnish with cilantro, serve | ||
| 1 tsp fine sea salt (for the chicken) | ||||||||
| 60 g ghee | Melt ghee, sauté garlic & ginger 2 min | Add salt & spices, toast 1 min | Stir in tomatoes, deglaze | |||||
| 4-6 cloves garlic, minced | ||||||||
| 1 tbsp fresh ginger, minced or grated | ||||||||
| 1 tsp fine sea salt (remaining, for the sauce) | ||||||||
| 2 tsp smoked paprika | ||||||||
| 1 tbsp garam masala | ||||||||
| 2 tsp ground coriander | ||||||||
| 1 tsp ground cumin | ||||||||
| 1 tsp turmeric | ||||||||
| 800 g crushed tomatoes | ||||||||
| 120 ml coconut cream (or full fat coconut milk) | ||||||||
| 1/4-1/2 cup / 15-30 g chopped fresh cilantro (for garnish) |
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