1Place all ingredients (except butter, cream, and 1 teaspoon garam masala) into an Instant Pot in the listed order, mixing the sauce well before placing chicken on top. If chicken is frozen, push it into the sauce slightly to defrost better.
2Place all ingredients (except butter, cream, and 1 teaspoon garam masala) into an Instant Pot in the listed order, mixing the sauce well before placing chicken on top. If chicken is frozen, push it into the sauce slightly to defrost better.
3Place all ingredients (except butter, cream, and 1 teaspoon garam masala) into an Instant Pot in the listed order, mixing the sauce well before placing chicken on top. If chicken is frozen, push it into the sauce slightly to defrost better.
4Close the cooker and set for 10 minutes on high pressure, then let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
5Close the cooker and set for 10 minutes on high pressure, then let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
6Close the cooker and set for 10 minutes on high pressure, then let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
7Open the pot and carefully remove the chicken; set it aside.
8Open the pot and carefully remove the chicken; set it aside.
9Open the pot and carefully remove the chicken; set it aside.
10Blend together all the ingredients in the pot, preferably using an immersion blender.
11Blend together all the ingredients in the pot, preferably using an immersion blender.
12Blend together all the ingredients in the pot, preferably using an immersion blender.
13Add the cut-up butter, cream, cilantro, and the remaining 1 teaspoon garam masala, then stir until well incorporated.
14Add the cut-up butter, cream, cilantro, and the remaining 1 teaspoon garam masala, then stir until well incorporated.
15Add the cut-up butter, cream, cilantro, and the remaining 1 teaspoon garam masala, then stir until well incorporated.
16It's best to let the sauce cool a little before adding the butter and cream. Adding it to boiling sauce can make it thin. If this happens, refrigerate it to thicken.
17It's best to let the sauce cool a little before adding the butter and cream. Adding it to boiling sauce can make it thin. If this happens, refrigerate it to thicken.
18It's best to let the sauce cool a little before adding the butter and cream. Adding it to boiling sauce can make it thin. If this happens, refrigerate it to thicken.
19Take out half the sauce and freeze for later or store in the fridge for 2-3 days.
20Take out half the sauce and freeze for later or store in the fridge for 2-3 days.
21Take out half the sauce and freeze for later or store in the fridge for 2-3 days.
22Add the chicken back in and heat through. Break it into smaller pieces if needed, but do not shred it.
23Add the chicken back in and heat through. Break it into smaller pieces if needed, but do not shred it.
24Add the chicken back in and heat through. Break it into smaller pieces if needed, but do not shred it.
25Serve over rice or zucchini noodles.
26Serve over rice or zucchini noodles.
27Serve over rice or zucchini noodles.
28To use leftover sauce with cooked chicken, mix the chicken with gently heated sauce and simmer for a few minutes for flavors to meld. Add fresh cilantro on top.
29To use leftover sauce with cooked chicken, mix the chicken with gently heated sauce and simmer for a few minutes for flavors to meld. Add fresh cilantro on top.
30To use leftover sauce with cooked chicken, mix the chicken with gently heated sauce and simmer for a few minutes for flavors to meld. Add fresh cilantro on top.
31For Paneer Makhani, defrost 1 cup of peas and 1 cup of paneer, then mix gently into the heated sauce and simmer for a few minutes for flavors to meld.
32For Paneer Makhani, defrost 1 cup of peas and 1 cup of paneer, then mix gently into the heated sauce and simmer for a few minutes for flavors to meld.
33For Paneer Makhani, defrost 1 cup of peas and 1 cup of paneer, then mix gently into the heated sauce and simmer for a few minutes for flavors to meld.
Ingredients
1 14-ounce Canned Tomatoes
1 14-ounce Canned Tomatoes
1 14-ounce Canned Tomatoes
5 cloves Garlic
5 cloves Garlic
5 cloves Garlic
1 teaspoons Minced Ginger
1 teaspoons Minced Ginger
1 teaspoons Minced Ginger
1 teaspoon Turmeric
1 teaspoon Turmeric
1 teaspoon Turmeric
0.5 teaspoons Cayenne Pepper
0.5 teaspoons Cayenne Pepper
0.5 teaspoons Cayenne Pepper
1 teaspoon Smoked Paprika
1 teaspoon Smoked Paprika
1 teaspoon Smoked Paprika
1 teaspoon Kosher Salt
1 teaspoon Kosher Salt
1 teaspoon Kosher Salt
1 teaspoon Garam Masala
1 teaspoon Garam Masala
1 teaspoon Garam Masala
1 teaspoon Ground Cumin
1 teaspoon Ground Cumin
1 teaspoon Ground Cumin
1 pound Boneless Skinless Chicken Thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
1 pound Boneless Skinless Chicken Thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
1 pound Boneless Skinless Chicken Thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces Heavy Cream (use full-fat coconut milk if dairy free)
4 ounces Heavy Cream (use full-fat coconut milk if dairy free)
4 ounces Heavy Cream (use full-fat coconut milk if dairy free)