Description
A rich, creamy butter chicken recipe that’s perfect for keto diets and made easy in the Instant Pot.
Ingredients
Scale
- 2 pounds chicken thighs, boneless, skinless
- 1/2 cup butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon garam masala
- 1 tablespoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode and melt the butter.
- Add onion, garlic, and ginger, sauté until fragrant.
- Stir in the spices: garam masala, chili powder, turmeric, and cumin.
- Add chicken thighs and cook for a few minutes until they are slightly browned.
- Pour in the crushed tomatoes and stir everything together.
- Close the lid, seal the valve, and cook on high pressure for 10 minutes.
- Once cooking is done, perform a quick release of pressure.
- Remove the chicken and shred it, then return it to the pot.
- Stir in the heavy cream and adjust seasoning with salt.
- Serve hot, garnished with cilantro.
Notes
- This dish pairs well with cauliflower rice for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can adjust the spices according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg