Ingredients
1 kg chicken thighs, boneless and skinless
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
400 g canned tomatoes
1 tablespoon tomato paste
1 tablespoon garam masala
200 ml coconut milk
2 tablespoons butter
Salt to taste
Method
Heat the Instant Pot on the sauté setting. Add butter and let it melt, then cook the onion until it becomes soft. Mix in garlic, ginger, and garam masala until fragrant. Stir in the canned tomatoes, tomato paste, and chicken thighs.
Close the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once done, allow it to release pressure naturally for 10 minutes, then switch to quick release. Open the lid carefully.
Pour in coconut milk and mix well, adding salt to taste. Serve the butter chicken over rice or with naan.
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