Low Iodine Instant Pot Butter Chicken
Total time55 min
Prep time15 min
Cook time30 min
4.7(13)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 tsp kosher salt
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground turmeric
For the sauce
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, roughly chopped
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp garam masala
- 1 tsp ground coriander
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (14 oz) crushed tomatoes
- ½ cup low-sodium chicken broth
- 1 tsp sugar
To finish
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 tsp kosher salt, or to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
In a large bowl, toss the chicken pieces with 1 tsp kosher salt, 1 tsp garam masala, 1/2 tsp cumin, and 1/2 tsp turmeric until evenly coated. Set aside while you prepare the sauce base.
- 2
Set the Instant Pot to Sauté (Normal). Add 2 tbsp butter and let it melt. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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