Kyle’s Epic Butter Chicken

 

Ingredients:

• 3-4 pounds boneless skinless chicken thighs
• 4 oz can tomato paste 
• 24 oz filtered water
• 12 cloves minced garlic, or 4 tbsp, or 2 tbsp dried
• 3-4 tsp minced ginger
• 3 tsp Garam masala (good & gather brand from Target)
• 2 tsp cumin
• 2 tsp salt (or 3 if you like it extra salty) *like Redmond’s Real Salt
• 2 tsp smoked paprika 
• 1 tsp cayenne pepper 
• 2 tsp turmeric 

Add-in’s (after it cooks):

• 1 tsp garam masala
• 2 sticks butter (Kerrygold, unsalted cultured)
• 1 can coconut milk
• 1 bunch cilantro

Directions:

1. Rather than mincing the garlic and ginger, you could throw it in a magic bullet (after it’s peeled) and purée it with 1/2 cup of the 24 ounces of water. 
2. Rinse chicken under the tap before adding it to the instant pot. 
3. Add remaining ingredients, minus the add-ins, which will go in after it cooks. 
4. Make sure the lid is closed, and the vent is set to “sealed”. 
5. Cook on high pressure for 15 minutes (or use the poultry setting), then let it sit for 10 more minutes without venting. 
6. Release the steam. 
7. Rinse the cilantro well, and trim off the bottom inch of the stems. Discard. 
8. Throw the cilantro into a magic bullet or other food processor, and purée with the coconut milk. 
9. Add this mixture to the chicken, along with the remaining add-ins (garam masala, butter).