View source for Instant Pot Now and Later Keto Indian Butter Chicken

{{RecipeSummary
|PrepTime=20 min
|CookTime=~25 min
|Source=[https://twosleevers.com/instant-pot-butter-chicken/ TwoSleevers.com]
|Yield=4-6 servings
|Rating={{Very Good}}
}}
=== Ingredients ===

* 1 14- ounce can diced tomatoes
* 5-6 cloves garlic
* 1-2 teaspoons minced ginger
* 1 teaspoon turmeric
* 1/2 teaspoons cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon salt
* 1 teaspoon garam masala
* 1 teaspoon ground cumin
* 1.5 pounds boneless skinless chicken thighs (or breast, about 3 pieces)<ref>If using frozen, add 1-2 minutes to total time.</ref>
To finish the sauce:
* 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
* 1/4-1/2 cup chopped cilantro
* 3-6 oz spinach (optional)

=== Preparation ===
Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 

Open up the pot and remove the chicken carefully and set aside

Blend together all the ingredients, preferably using an immersion blender

Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.

Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.  Add the spinach, if using, and heat/cook until wilted.

Serve over rice, or zucchini noodles

==== Using leftover sauce ====
''NOTE: The original recipe calls for reserving half the sauce.  We added a little more chicken and bumped up the serving count.''

If you make the original recipe, take out half the sauce after removing the chicken, and freeze for later or store in the fridge for 2-3 days.

Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.

You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

=== Notes ===
<references />

[[Category:Chicken]]
[[Category:Instant Pot]]