Indian Butter Chicken

Tags: indian - dinner - chicken - keto - Instant Pot - GF - GF chicken -
GF dinner - GF indian - GF keto - GF Instant Pot
Active Time: 25 minutes
Passive Time: 25 minutes
Serves: 4-6

Tasty tomato-based Indian curry dish

• Canned diced tomatoes: 28 oz
• Jalapeno peppers: 2, stems removed
• Ginger: 2 tbsp, diced
  
  
• Heavy cream: 3/4 cup
• Greek yogurt: 3/4 cup
• Kosher salt: 2 tsp
  
  
• Unsalted butter: 1/2 cup (1 stick)
  
  
• Chicken thighs: 2.5 lbs (~10 thighs), boneless, skinless, quartered, and salted
  
  
• Ground cumin: 2 tsp
• Paprika: 1 tbsp
  
  
• Cornstarch: 2 tbsp
• Water: 2 tbsp
  
  
• Garam masala: 1 tbsp
• Cumin seeds: roasted in pan, finely ground into 2 tsp

• Serve with naan or rice
• I'd like to try replacing 25% of the tomato sauce with more heavy cream. I'd also like to try adding in some fresh garlic. It may be reasonable to increase garam masala to 1.5 tbsp
• If you're using store-bought garam masala, make sure it is GF if that matters. The recipe for bomb tikka masala includes a recipe for garam masala if you'd like to make your own

1. Finely puree tomatoes, jalapenos, and ginger in food processor. Then stir in cream, yogurt, and salt
2. Melt butter over medium heat and continue heating until foam subsides, stirring constantly. Add chicken in batches, browning and removing each batch
3. Add ground cumin and paprika to the butter and saute for a few seconds
4. Add tomato mixture and chicken, along with any juices/butter
5. Pressure cook for 8 minutes, then natural release for 7 minutes, then quick release
6. Mix together cornstarch and water in a small bowl
7. Add garam masala, roasted cumin, and cornstarch/water mixture
8. Bring to a boil and reduce until desired consistency is achieved