THIS INSTANT POT BUTTER CHICKEN IS TENDER, JUICY, AND COATED WITH A VELVETY SAUCE FLAVORED WITH INDIAN SPICES.
– chicken thighs – masala – cumin – turmeric – smoked paprika – chili powder – salt – arrowroot flour – ghee or butter – garlic – ginger – coconut milk – tomato
First, cut the chicken into 1- 2” cubes.
Then, mix 1 - 2 tbsp of arrowroot flour with 2 - 3 tbsp of water.
Heat up 3 - 4 Tbsp of ghee butter in the instant pot (using the sauté function) then lightly sauté the garlic for a min or less.
Next, add the spices in, and let it cook for an additional 30 - 40 seconds.