Melt the butter in the Instant Pot and add the diced onion and minced garlic. Cook, stirring constantly for 2 minutes.
Add the diced chicken and saute for another 5 minutes or until chicken is opaque on the outside. It does not need to be completely cooked as the pressure will finish the cooking.
Turn off the Instant Pot.
Add the curry powder, salt, garam masala, ground ginger, ground cumin, and ground coriander. Stir to combine.
Add the tomato paste and coconut milk stir to combine.
Put on the Instant Pot lid and turn to seal it. Turn the knob to "sealing" and set the pressure manually to high for ten minutes. Let come to pressure, cook, and then let pressure release naturally. (This means waiting until the pressure releases on its own and not turning the vent to "venting" to manually release the pressure.)
Open the Instant Pot and stir in the greek yogurt.
Serve over rice or cauliflower and enjoy!
For slow cooker option, combine all ingredients except coconut milk and yogurt and cook on low for 5-6 hours. Mix in coconut milk and yogurt just before serving.
Delicious topped with fresh cilantro.
Serving Size1 cup
Amount Per Serving
% Daily Value
Total Fat9 g
Saturated Fat3 g
Total Carbohydrates10 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Wellness Mama® at https://wellnessmama.com/285719/butter-chicken-recipe/