Instant Pot Now and Later Keto Indian Butter Chicken
From Urvashi Pitre, twosleevers.com Makes 4 servings 1 (14-ounce) can diced tomatoes (do not drain) 5 or 6 garlic cloves, minced 2 teaspoons minced ginger 1 teaspoon turmeric 1 teaspoon cayenne pepper 1 teaspoon paprika 2 teaspoons garam masala (divided use) 1 teaspoon cumin 1 teaspoon salt 1 pound boneless, skinless chicken 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
Instructions: In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, 1 teaspoon of garam masala, cumin and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
Lock the lid into place. Select manual or pressure cook and adjust the pressure to high. Cook for 10 minutes.
When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
Add the butter cubes, cream, remaining teaspoon of garam masala and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
Remove half of the sauce and freeze it for later or refrigerate for as long as three days. Put the chicken back in and heat through, breaking up into smaller pieces.
Serve over rice or raw cucumber noodles.