Whole30 Butter Chicken
This Whole30 Butter Chicken recipe is a delightful twist on a beloved classic, featuring a creamy coconut sauce and aromatic spices, perfect for quick weeknight meals.
Ingredients
Protein
- 2 lbs chicken thighs, boneless and skinless Use chicken thighs for juiciness.
Base
- 1 cup coconut milk Adds creaminess to the dish.
- 1 unit onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
Spices
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- to taste Salt and pepper
Garnish
- Fresh cilantro, for garnish
Instructions
Preparation
- Set your Instant Pot to sauté mode. Add the chopped onion, minced garlic, and grated ginger, sautéing until softened, about 3-5 minutes.
- Stir in the curry powder, turmeric, garam masala, salt, and pepper. Cook for 1 minute to allow the spices to release their fragrance.
- Add the chicken thighs and tomato paste to the pot. Mix well to coat the chicken evenly with the spices.
- Pour the coconut milk over the chicken, stirring gently to combine everything.
- Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes.
- Once the cooking time is up, carefully release the pressure. Remove the chicken from the pot and shred it with two forks.
- Return the shredded chicken to the pot and stir well to combine. Adjust seasoning if necessary.
- Serve warm, garnished with fresh cilantro, and accompanying compliant sides.
Notes
Use fresh spices for best flavor. Let the dish sauté without the lid for a thicker sauce. Consider protein swaps and veggie additions for variations.