1poundchicken thighsboneless, skinless (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
4ouncesbuttercut into cubes, use coconut oil if dairy free
4ouncesheavy creamuse full-fat coconut milk if dairy free
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Place all ingredients in the Instant Pot in the order listed, excuding the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well.
Place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better.
Close the cooker and Select Manual and adjust to high pressure, cooking for ten minutes. When time is up, allow for natural pressure release.
Remove the chicken carefully from the Instant Pot and set aside. Blend together all the ingredients, preferably using an immersion blender.
Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
Take out half the sauce and freeze for later or store in the fridge for 2-3 days.
Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.