Butter Chicken

Butter Chicken

1 tablespoon olive oil

1 small yellow onion diced (about 1 cup)

4 cloves minced garlic about 4 teaspoons

1 tablespoon minced fresh ginger

1 1/2 tablespoons curry powder

2 teaspoons garam masala

1 teaspoon chili powder

1/4 teaspoon smoked paprika

1/2 teaspoon turmeric 

3/4  teaspoon kosher salt

Splash of water or low sodium chicken broth

1 (28-ounce) can crushed tomatoes

2 pounds boneless, skinless chicken (breasts or thighs) 

4 tablespoons unsalted butter cut into small pieces 

1/2 cup half-and-half or full-fat coconut milk, do not use light coconut milk, as it will water down the sauce

1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy-free

Chopped green onions for serving

Prepared brown rice or Turmeric Rice, quinoa, or Homemade Naan, for serving

Add the oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash of water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that

have stuck. Make sure you remove all of the stuck-on bits so that you don't trigger a burn warning. 

Add the crushed tomatoes, stir to combine. Lay the chicken on top, then scatter the butter pieces over the top.

Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.

Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce. Stir in the half-and-half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and chopped green onions.