Instant Pot Keto Indian Butter Chicken
Servings: 4 servings
2 pounds boneless, skinless chicken thighs
1 teaspoon plus ¾ teaspoon fine Himalayan pink salt, divided
½ teaspoon freshly ground black pepper
4 tablespoons butter or ghee, divided
2 garlic cloves, minced
1 small onion, chopped
1 jalapeño pepper, finely chopped (seeded if desired)
1 tablespoon garam masala
2 teaspoons minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 cup heavy cream or coconut cream
¼ cup chopped fresh cilantro
1. Season the chicken with 1 teaspoon of the salt and the pepper. Select Sauté on the Instant Pot. Add 1 tablespoon of the butter and the minced garlic. When the butter is melted, add half the chicken in a single layer. Cook until browned on both sides, 6 to 8 minutes, turning once. Remove the chicken from the pot and repeat with the remaining chicken and 1 additional tablespoon of butter.
2. Add the onion and jalapeño to the pot. Cook, stirring often, until tender, about 3 minutes. Stir in the garam masala, ginger, cumin, turmeric and ¾ teaspoon pink salt. Cook for about 1 minute. Return the chicken to the pot. Select Cancel.
3. Secure the lid on the pot and close the pressure-release valve. Set the pot to High Pressure for 10 minutes. At the end of the cooking time, allow a natural pressure release for 10 minutes, then quick-release the remaining pressure.
4. Stir in the cream, cilantro and the remaining butter.
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