1cupchicken stock (using 1 tsp Better than Bullion Chicken mixed with water)
2lbchicken thighs, drumsticks, breast
1cupmilkswap for coconut milk for whole30
2tbspflour or cornstarch skip for whole30
optional: parsley for garnish
On the sauté function of your Instant Pot, place in your garlic paste, tomato paste, spices, and passata and stir.
After 2 minutes, mix in your chicken stock, and add your chicken. The liquid should cover your chicken.
Set 15 minutes on the Pressure Cook option. (Please follow the manufacturer's guide)
After the cycle is over, following the manufacturer's guide, open the lid. Switch the Instant Pot setting back to sauté and add in the milk (or coconut milk).
On the sauté function, let it cook down for a couple minutes/simmer if it is not as thick as you'd like it yet.
If the sauce isn't as thick as you'd like it (because we are not using heavy cream), in a small bowl, put 2 tbsp of flour and a scoop of the sauce and mix together until the flour as dissolved in. Add more liquid if needed. Once the sauce in the bowl has thickened, stir it back into your Instant Pot. If you are on Whole30, skip the flour/cornstarch method and just let the sauce simmer until thickened.
Turn off the Instant Pot and garnish with parsley. Serve warm over rice and/or with a naan. If you are on Whole30, serve with cauliflower rice
*I've had feedback that the garam marsala is too strong but I've also had feedback that it was fine. Best I can say is use your best judgement. Add 1/3 to 1/2 first and when you QR to cook down the liquid, give it a taste and see if you need more before letting it simmer a bit.
Healthy Instant Pot Butter Chicken https://carmyy.com/healthy-instant-pot-butter-chicken/