40
min
4
servings
336
kcal
Restaurant-quality butter chicken in under 30 minutes at home! Super easy yet authentic Keto Indian Butter Chicken.
Notes
Do not re-pressure cook the butter and cream filled sauce for a second time as it gets thin and unappetizing. If the sauce is too thin after adding butter and cream, let it cool slightly or refrigerate briefly to thicken.
Preparation
5 min
Pressure Building
10 min–15 min
High
Pressure Cook
10 min
High
Natural Release
10 min
Quick Release
-
Finishing
5 min
Total: 40 min
Preparation
5 min
Pressure Building
10 min–15 min
High
Pressure Cook
10 min
High
Natural Release
10 min
Quick Release
-
Finishing
5 min
Total: 40 min
or coconut oil
or full-fat coconut milk
to add ingredients to your shopping list
Place the canned tomatoes, garlic, ginger, turmeric, cayenne pepper, smoked paprika, salt, garam masala, and ground cumin into the Instant Pot. Mix the sauce well.
Mixing the sauce well before adding the chicken ensures the spices are evenly distributed.
Place the chicken thighs on top of the sauce mixture. Close the lid and set to pressure cook on high for 10 minutes.
If the chicken is frozen, push it slightly into the sauce to help it defrost.
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Remove the chicken from the pot and set aside. Use an immersion blender to blend the sauce until smooth.
Be careful when blending hot liquids.
Add the butter, heavy cream, cilantro, and the additional teaspoon of garam masala to the sauce. Stir until well incorporated.
Let the sauce cool slightly before adding the butter and cream to prevent the sauce from becoming too thin.
Remove half of the sauce to store or freeze for later. Add the chicken back into the remaining sauce in the pot and heat through before serving.
You can break the chicken into smaller pieces if desired, but do not shred it.
Store in an airtight container in the fridge for 2-3 days.
Cool completely, then store in a freezer-safe container for up to 3 months. Freeze the sauce separately from the chicken if possible.
Thaw in the fridge overnight. Reheat gently in a skillet or saucepan over low heat until warmed through.
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