Restaurant-quality butter chicken at home in less than 30 minutes! Super easy and authentic Keto Indian butter chicken.
Adds 13 main items. Pantry and optional items stay out unless you explicitly add them.
or coconut oil · 113 g
or full-fat coconut milk · 113 g
6 steps
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.
Place the chicken thighs on top of the sauce mixture. Close the lid and set to Pressure Cook on High for 10 minutes.
Once the cooking cycle is complete, allow the pressure to Natural Release 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.
Add the butter, heavy cream, cilantro, and the additional teaspoon of garam masala to the sauce. Stir until well incorporated.
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.
Do not pressure-cook the sauce with butter and cream again, as it will become thin and unappealing. If the sauce is too thin after adding the butter and cream, let it cool slightly or place it briefly in the refrigerator to thicken.
Store in an airtight container in the refrigerator for 2-3 days.
Allow to cool completely and then store in a freezer-safe container for up to 3 months. Freeze the sauce separately from the chicken if possible.
Thaw in the refrigerator overnight. Gently reheat in a skillet or saucepan over low heat until heated through.
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