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The “Butter-Chicken Lady” Who Made Indian Cooks Love the Instant Pot
Ingredients
  • 1 (14-ounce) can diced tomatoes (do not drain)
  • 5 or 6 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground paprika
  • 2 teaspoons garam masala, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 pound boneless, skinless chicken (breasts or thighs)
  • 4 ounces butter, cut into cubes, or ½ cup coconut oil
  • ½ cup heavy (whipping) cream or full-fat coconut milk
  • ¼ to ½ cup chopped fresh cilantro
Steps
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