Instapot Butter Chicken {GF}

Ingredient List

1 lb skinless, boneless chicken breasts (organic preferred)
1 tbsp coconut oil
4 cloves garlic, minced
1/2 white onion, sliced
1 14 oz can coconut milk
1 6 ounce can tomato paste
1 tbsp freshly grated ginger
1 Tbsp curry powder*
2 tsp garam masala
1 tsp chili powder
1/4 tsp sea salt (optional)
1/4 tsp black pepper
1/4 cup fresh chopped cilantro
Plain Greek Yogurt


  1.  Prepare chicken by removing from packaging and placing on cutting board.  Cover with plastic wrap.  Using a meat mallet, rolling pin or pan, pound chicken a few times on each side.  Season with salt, pepper and a dash of garam masala.
  2. Turn instapot on and select sauté.  Add oil.  After 1 minute, add onion and sauté for about 2-3 minutes.  Add garlic.  Continue to sauté until slightly browned.  Add in coconut milk and tomato paste.  Mix well together then add in spices:  ginger, curry, garam masala, chili powder, salt and pepper.
  3. Turn off sauté,  Add chicken.  Cover and close the lid, make sure the steam valve is in the sealed position.  Cook on manual high pressure for 10 minutes.
  4. When the timer goes off release the valve, use an oven mitt or kitchen towel for protection.
  5. Serve with fresh cilantro and a dollop of Greek yogurt.

**If you do not have an instapot can use a slow cooker and cook on low for 6-8 hours

*Homemade Curry

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