What do you make for dinner when you’re looking for something warm on a cold night? We all have our go-to’s. We usually steer towards chili, but I wanted to take advantage of some items I’ve had in my pantry for a while. So with that in mind, I bring you “Kinda Butter Instantpot Chicken”. I’m calling it this because it’s definitely not traditional or authentic butter chicken. However, it is SO tasty and it was incredibly comforting with the cold weather that hit Texas.
I made this in my Instantpot and served it with jasmine rice, and it took hardly anytime at all! I will definitely be adding this to our weeknight dinner rotation.
Ingredients
(1) 14-ounce fire-roasted diced tomatoes + ¼ cup water
5 cloves Garlic
½ large yellow onion, diced
1 teaspoon powdered ginger
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon ground cumin
1 pound boneless chicken thighs, diced into cubes
½ stick of unsalted butter
4 ounces unsweetened full-fat coconut milk
chopped cilantro (for serving, to taste)
Recipe
Add diced onion and all spices to Instapot to saute until you start to smell the spices and they get happy. Approximately 2-3 minutes. :]
Pour in tomatoes and ¼ cup water, stir to combine, then add chicken on top.
Close lid and set to cook for 15 minutes.
Once cooked, remove chicken. Add butter & coconut milk. Saute until bubbly, then add your chicken back into the pot to let all the flavors meld together.
Serve over jasmine rice (I like to cook mine with chicken bone broth for extra flavor), and top with cilantro.
TIP: This would be really delicious with baby potatoes as well!
If you make this recipe, let me know in the comments below.
