Ingredients 2 lb chicken thigh boneless and skinless 2 tablespoon butter 2 tablespoon ginger garlic paste 2 cups tomato sauce or passata (16 oz) 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon chili powder ½ teaspoon ground turmeric ½ teaspoon sugar 1 teaspoon salt to taste ½ cup water To finish: 2 tablespoon butter 1 teaspoon garam masala ½ cup cream 2 tablespoon cilantro
Heat one tablespoon of butter and add the ginger and garlic paste. Saute for one minute. Add the tomato puree/passata, ground cumin, ground coriander, chili powder, ground turmeric, salt, and sugar.
Add ½ cup of water and deglaze the pot. Next, add the chicken thigh pieces.
Mix well. Secure the IP lid and set it to 'Poultry' mode for 5 minutes. Do a quick release of pressure. Set the Instant Pot to saute mode.
Do a quick release of pressure. Set the Instant Pot to saute mode. Add the remaining 2 tablespoons of butter along with garam masala and cream. Mix well and let it simmer for 2-3 minutes until the sauce thickens. Add chopped cilantro and mix well
Butter chicken served with garlic naan.