Season the chicken with 1tsp of salt and pepper. Select sauté on the Instant Pot. Add 1 tbsp of the butter and the minced garlic. When the butter is melted, add half the chicken in a single layer. Cook until browned on both sides, around 6 to 8 minutes, turning once. Remove the chicken from the pot and repeat with the remaining chicken and 1 additional tbsp of butter.
Add the onion and jalapeno to the pot. Cook, stirring often, until tender, about 3 minutes. Stir in the garam masala, ginger, cumin, turmeric and ¾ tsp pink salt. Cook for about 1 minute. Return the chicken to the pot.
Secure the lid on the pot and close the pressure-release valve. Set the pot to high pressure for 10 minutes. At the end of the cooking time, allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
Stir in the cream, cilantro and the remaining butter.
|Macro (Per serving)||Gram||Kcal||%|
- 900g boneless, skinless chicken thighs
- 1 tsp plus ¾ teaspoon fine Himalayan pink salt, divided
- ½ tsp freshly ground black pepper
- 4 tbsp butter, divided
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1 jalapeno pepper, finely chopped
- 1 tbsp garam masala
- 2 tsp minced fresh ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 235ml heavy cream or coconut cream
- ¼ cup chopped fresh cilantro