Since moving to New York I have broadened my horizons to trying new foods. Never in my life had I tried indian food prior to moving up here. I wouldn’t say Cuban, especially the males, are a big fan of trying foriegn cuisines. I mainly grew up eating Cuban and American food in my household. That all changed when I moved out. We live right down the block from an Indian restaurant called Drunken Monkey, and it is so freaking good and the cocktails there are the bomb. So since then, I have dived a little deeper into Indian cuisine and I figured this year we can broaden the blog’s horizon, because every culture has their own type of SAZON! So I present to you, super easy and quick, instant pot coconut butter chicken!
How do you make coconut butter chicken in the instant pot?
There is absolutely nothing easier than this, I promise!
- Marinate your chicken: Cut your chicken into bite size cubes and place them in a bowl. Add your greek yogurt, paprika, chicken, chili powder, grand marsala, salt, and turmeric. Mix all the ingredients with the chicken and set it aside to allow the chicken to marinate.
- Create your sauce: While the chicken is marinating, plug in your instant pot and add your melted butter, coconut milk, tomato paste, tomato sauce, red curry paste, paprika, cayenne pepper, grand marsala, salt, onions and garlic. Stir all to combine in the pot. After, add your chicken. Mix the chicken into the sauce.
- Cook your chicken and simmer the sauce: Once everything is combined, place the pressure cooker to cook on high for 15 minutes. Once done, rapidly release the pressure, by turning the knob. After, stir the chicken and press the sautee function and set it for 10 minutes. This will allow the sauce to boil and thicken.
What if I don’t have an instant pot?
If you don’t have an instant pot, that’s ok! Feel free to use a regular pressure cooker, and keep the cook time the same. If you want to use a regular pot, combine all the ingredients in a pot like before, bring the sauce to a boil, then lower it to a simmer, and allow the chicken to cook thoroughly, about 20-25 minutes.
What if I want to make more than four servings?
I would double the marinade if you want to double the servings, but I would only do on and a half times more of the actual sauce.
Instant Pot Coconut Butter Chicken
Ingredients
Marinade for chicken
- 2 lbs of chicken
- 1 cup of yogurt
- 2 lbs of chicken
- 1/2 a tsp of paprika
- 1/4 tsp of chili powder
- 1 tsp of grand marsala
- 1 tsp of salt
- 1/2 tsp of turmeric
Coconut Butter Sauce
- 2 13.5 oz can of coconut milk
- 4 tbsp of butter melted
- 2 tbsp of tomato paste
- 1/3 cup of tomato sauce
- 1 cup of onions diced
- 4 garlic cloves diced
- 2 tsp of red curry paste
- 1/2 tsp of paprika
- 1/4 tsp of cayenne pepper
- 1 1/2 tsp grand marsala
- 1/2 tsp of salt
For serving
- Jasmine rice
- Naan
- Cilantro optional
Instructions
- Cut your chicken into bite size cubes and place them in a bowl. Add your greek yogurt, paprika, chicken, chili powder, grand marsala, salt, and turmeric. Mix all the ingredients with the chicken and set it aside to allow the chicken to marinate.
- Add your melted butter, coconut milk, tomato paste, tomato sauce, red curry paste, paprika, cayenne pepper, grand marsala, salt, onions and garlic. Stir all to combine in the pot.
- After, add your chicken and stir.
- Once everything is combined, place the pressure cooker to cook on high for 15 minutes. After the 15 minutes, rapidly release the pressure, by turning the pressure valve on top of the pressure cooker. (tip, place a heavy wet napkin on top of the pressure valve to avoid making a mess.)
- Stir the chicken and press the sautee function and set it for 10 minutes. This will allow the sauce to boil and thicken.
- Serve over jasmine rice with a side of naan and cilantro on top.
