I love Indian food so much! After trying numerous butter chicken recipes, I have come up with what I think is the perfect butter chicken, and it doesn’t even have butter in it. It’s gluten-free, dairy-free, and nut-free.
Here’s what you need:
3.5 lb boneless skinless chicken thighs (OK to sub breasts)
1/2 large yellow onion - diced
2 inches ginger - minced
10 cloves garlic - minced
1 1/2 T kashmir garam masala
1 1/2 T turmeric
2 tsp smoked paprika
1 T ground coriander
24 oz can fire-roasted tomatoes
2 T ghee
2 T ghee
1/2 can coconut milk
Here’s how to do it:
Press the saute button on the Instant Pot.
When it’s hot, add 2 TBSP plain ghee and the onion.
Add garlic and ginger. Simmer for 2 minutes.
Add in all of the spices. Stir around until it’s fragrant.
Add the can of tomatoes.
Add chicken and stir with a large spoon until covered in sauce.
Set the Instant Pot on high pressure for 8 minutes.
Manually release the pressure.
Remove the chicken.
Add coconut milk and 2 TBSP buffalo ghee.
Remove chicken from sauce.
Use an immersion blender to liquefy the sauce.
I store my chicken and sauce separately in the fridge, but you could combine them to serve immediately.