Instant Pot Coconut Butter Chicken
Creamy, delicious, coconut butter chicken made in minutes!
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Servings: 4 people
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.
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