Instant Pot Chicken Makhani (Butter Chicken)
2 lbs organic boneless skinless chicken thighs
2 tbsp ghee or unsalted butter
1 yellow onion diced
4-5 cloves garlic grated
1 inch (or 1 tsp) fresh ginger grated
1 tsp garam masala
1 tsp coriander powder
1 tsp turmeric powder
1/4 tsp red chili powder (cayenne)
1 tsp sweet paprika
1/2 tsp cumin powder
1/4 tsp dried kasoori methi (fenugreek leaves)
1 tsp salt
1/4 tsp freshly ground black pepper
14.5 oz can tomato sauce (do not substitute tomato sauce with crushed or diced tomatoes! it will not taste the same in the end)
1 bell pepper chopped (green, yellow, or red) chopped (optional)
Handful of chopped cilantro for garnish (optional)
Set Instant Pot to Saute mode.
Cut chicken thighs into smaller pieces (I cut mine into halves or quarters depending on the size of the chicken thigh)
Add ghee and chopped onions to pot. Sautee for a few minutes until onions start cooking down.
Add chicken thighs along with garlic, ginger, turmeric, red chili powder, garam masala, smoked paprika, ground cumin, coriander powder, salt and pepper. Saute chicken in onions, spices, and ghee until no longer pink (4-5 minutes). If spices start to burn add a little more oil.
Add tomato sauce/puree on top, along with chopped peppers (if you’re using any), and mix well with chicken and spices. Make sure to get any browned bits of spices on the pan with your cooking utensil and mix into the sauce!
Set Instant Pot to Pressure Cook mode on high for 9 minutes. Make sure valve is set to “Sealing”.
Quick release pressure when done by setting valve to “Venting”.
Open Instant Pot once pressure has fully released. Add in coconut milk and kasoori methi. Mix well and let it thicken a bit on saute mode for 2-3 minutes.
Garnish with cilantro. Serve hot!