This Coconut Butter Chicken recipe is based on a recipe I first found on The Bettered Blondie – we make it a couple times a month and it’s a great meal to make on a weeknight. It’s a little bit creamy, with lots of deep flavors and the cinnamon is a delightful twist. Just throw everything in the Instant Pot (or a pressure cooker) and then a little simmer at the end and you’re good to go!
Coconut Butter Chicken Ingredients
- 1 tsp salt
- 2 tbs garam masala
- 1.5 tsp cumin
- 1 tbs chili powder
- 1/2 tsp cayenne pepper (optional)
- 2 – 3 lbs boneless, skinless chicken thighs, cut in 1″ cubes
- 1 can whole fat, unsweetened coconut milk
- 14.5 oz. can of tomato sauce
- 2 tbs ghee or clarified butter
- 1 – 2 tbs lemon juice
- 4 – 5 cloves garlic, minced
- 2 tbs fresh ginger, minced or grated
- 1 cinnamon stick
- 1 tbs tapioca starch (can sub corn starch, potato starch, or flour!)
- 1/4 cup cilantro, chopped
- 1 – 2 limes, quartered
Coconut Butter Chicken Instructions
- In a small bowl, mix together the salt, garam masala, cumin, chili powder, and cayenne pepper (if using)
- Cut chicken thighs into cubes and add to the instant pot
- Add the rest of the ingredients (don’t forget the cinnamon stick!) except the tapioca starch and cilantro (they’ll come in later!)
- Pressure cook on high for 15 minutes, and then release the steam carefully before removing the lid
- Turn on your instant pot’s saute feature and bring the chicken to a boil. Stir in your thickening agent (we used tapioca starch but another starch or flour will work as well!) making sure there are no clumps
- Allow the chicken to simmer and thicken up for 5 – 8 minutes, or just keep an eye on it and turn it off when it gets to your desired thickness
- We made a batch of Garlic Ginger Rice & Peas, which makes a great pair with this dish! In a bowl or plate, I recommend complementing the butter chicken with something that will help soak up all that delicious butter chicken juice – whether it’s rice, cauliflower rice, or a pile of greens.
- Just before eating, top with a sprinkle of cilantro and a squeeze of lime juice
