Instant Pot Butter Chicken

Pressure Luck Cooking Jeff

1 stick (½ cup) of salted butter

2 pounds of chicken breasts (or thighs), diced into chunks

1 large Spanish onion, minced (I used a mini food processor and pulsed a few times to achieve but you can just dice it if you wish)

1 tbsp of crushed garlic

1 cup of chicken broth (I used 1 tsp Chicken Better Than Bouillon + 1 cup of water)

14 oz can of coconut milk

6 oz can of tomato paste

2 tsp of garam masala (you can get this spice at most markets that have an international aisle)

2 tsp of curry powder

1 tsp of ground cumin

1 tsp of ground ginger

½ teaspoon of cayenne pepper (this ingredient will determine the dish’s spice level - you can leave it if you don’t want it spicy OR add more if you want it super spicy)

Xanthan gum to thicken the sauce - a tiny bit

Salt and additional curry powder to taste

Jasmine or Basmati rice

Chopped cilantro for garnish

Note: Ingredients may have been altered from the original.

Directions at pressureluckcooking.com

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