This family-friendly Instant Pot recipe is the perfect introduction to Indian flavors for kids. Not too spicy and kids will love dipping warm naan bread into the sauce.
Place all ingredients from tomatoes to cumin powder into the Instant Pot and stir to combine.
Sprinkle the 2 pounds of chicken with salt and nestle in the sauce, making sure to coat the chicken as much as possible in the tomato mixture.
Close the Instant Pot and set the timer for 14 minutes on High pressure. I used the meat setting on our machine.
When the Instant Pot timer goes off, carefully release the pressure and remove the lid. Remove the cooked chicken from the sauce using a slotted spoon and store it on a plate. Cut the chicken thighs into bite-sized chunks.
Using an immersion blender, blend the ingredients remaining in the Instant Pot until smooth. Turn on the saute function and stir in the butter, cream, and additional garam masala.
Return the chopped chicken to the Instant Pot. Heat the chicken through in the butter sauce. Sprinkle the fresh cilantro over the top.
Serve the butter chicken on top of cooked jasmine rice or with toasted naan bread for dipping.
Recipe Notes
This recipe will not freeze well. Leftovers should be stored in the fridge and eaten within 3 - 4 days.