# Instant Pot Butter Chicken

> Based on [Instant Pot Butter Chicken | Easy Keto Butter
> Chicken Recipe][1]. I liked this recipe so much I bought
> [Urvashi's cookbook][2].

## Ingredients

Place ingredients in Instant Pot with the chicken on top and
cook on high pressure for 10 minutes. Let pressure release
naturally for 10 minutes.

- [ ] 1 14-ounce canned tomatoes
- [ ] 5–6 cloves garlic
- [ ] 1–2 teaspoons minced ginger
- [ ] 1 teaspoon turmeric
- [ ] ½ teaspoon cayenne
- [ ] 1 teaspoon smoked paprika
- [ ] 1 teaspoon salt
- [ ] 1 teaspoon garam masala
- [ ] 1 teaspoon ground cumin
- [ ] 4 boneless skinless chicken breasts (or ~1 pound boneless skinless chicken thighs. PRO TIP: If chicken is frozen, add 1–2 minutes to cook time)

### Finish

Remove chicken, let sauce cool for a while, add the
following, and blend with an [immersion blender][3]

- [ ] 4 ounces butter cut into cubes (use coconut oil if dairy free)
- [ ] 4 ounces heavy cream (use full-fat coconut milk if dairy free)
- [ ] 1 teaspoon garam masala

Cube or shred chicken (if desired) and recombine with sauce

OPTIONAL: Garnish with ¼–½ cup chopped
cilantro

[1]: https://twosleevers.com/instant-pot-butter-chicken/
[2]: https://www.amazon.com/gp/product/1641520434
[3]: https://thewirecutter.com/reviews/best-immersion-blender/