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Butter Chicken with a Twist

When you are undecided on Butter Chicken or Curry Chicken so you take an untraditional stroll on the recipes and create a combination of both. Tender juicy Chicken Thighs in a Coconut & Tomato based sauce infused with Herbs and warm spices.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Instant Pot
  • Bowl
  • Cutting Board
  • Knife

Ingredients
  

Protein

  • 4-6 Chicken Thighs Cleaned with excess fat removed.

Produce

  • 1 Yellow Onion Sliced thinly.
  • 2 tbsp Garlic Minced

Pantry

  • 13.5 oz Unsweetened Coconut Cream Cream has a higher fat content so made the sauce creamier. Can substitute for Coconut Milk.
  • 8 oz Tomato Sauce May substitute for Tomato Puree for a more intense Tomato flavor.

Dairy

  • 1 cup Sour Cream May substitute for plain Yogurt.

Seasonings

  • 2 tbsp Garlic Herb Seasoning No Salt
  • 1 tsp Onion Powder
  • 1 tbsp Adobo May substitute for your brand of Seasoned Salt.
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tbsp Yellow Curry Powder
  • 1 tbsp Turmeric
  • 1 tbsp Curry Paste Your Preference on spice level. Red is HOT and Green is Mild.
  • 1/2 tsp Black Pepper

Oil

  • Olive Oil

Other-Slurry

  • 1 tbsp Cornstarch
  • 2 tbsp Water

Instructions
 

Chicken Thigh Preparation

  • In a large mixing bowl, add Chicken Thighs, Sour Cream and Seasonings. Using your hands, mix and massage your ingredients into your Chicken Thighs being sure to coat thoroughly. Set aside and let it marinade for minimum 30 minutes. The longer you allow it to marinade, the better the flavor.

Instant Pot

  • Turn on the Sauté function to high. Drizzle bottom with Olive Oil.
  • Add Minced Garlic and Sliced Onion and sauté for 2-3 minutes or until Onions are translucent and Garlic is fragrant. Stir periodically to not allow Onions and Garlic to burn. Turn off Instant Pot.
  • Add marinaded Chicken Thighs and Sauce to pot. Add 1 cup of Water and give it a stir to mix in with sauce.
  • Close the Instant Pot being sure to seal it in place.
  • Turn the Pressure Cooker function on for 12 minutes. It will take up to 10 minutes to reach pressure than should count down from that point. Let the pressure release on its own.
  • When cooking cycle finish, slowly remove lid. Chicken should be fork tender. Gently stir Chicken and sauce to incorporate together. Taste to see if additional seasonings are needed.
  • Turn Instant Pot to Sauté High Function.
  • In a small bowl, mix Cornstarch and Water to create a slurry. Add directly to Pot. Stir until sauce thickens up. Shut off Instant Pot and leave to rest until ready to serve.
  • Enjoy over Rice or your favorite side and warm Naan for added deliciousness.
Keyword Butter Chicken, Chicken, Chicken Thighs, Coconut, Curry, Instant Pot