Butter Chicken

  

Yield: 8 servings 
Preparation Time: 15 minutes 
Cooking Time: 15 minutes 

Ingredients: 
- 2 (14 ounce) cans diced tomatoes with liquid 
- 1 tablespoon chopped garlic  
- 2 jalapeño peppers, seeded and chopped 
- ½ cup butter 
- 10 (4 ounce) grass-fed skinless, boneless chicken thighs, cubed 
- 1 tablespoon paprika 
- ¼ teaspoon cayenne pepper 
- 2 teaspoons ground cumin 
- 1 teaspoon ground coriander 
- ½ teaspoon ground turmeric 
- ¾ cup plain Greek yogurt, whipped 
- 1 cup heavy cream 
- Salt, to taste 
- 2 tablespoons arrowroot starch 
- 2 tablespoons water 
- ¼ cup chopped fresh cilantro  

Directions: 
1. In a food processor, add the canned tomatoes, garlic, and jalapeño peppers and pulse until smooth. Set aside. 
2. Place the butter in the Instant Pot and select “Sauté.” Then add the chicken pieces and cook for about 5 minutes or until browned. Transfer the chicken into a bowl.  
3. In the pot, add the spices and cook for about 1 minute.  
4. Select “Cancel” and stir in the cooked chicken, yogurt, cream, tomato mixture, and salt.  
5. Secure the lid and place the pressure valve to the “Seal” position. 
6. Select “Manual” and cook under “High Pressure” for about 5 minutes.  
7. Select “Cancel” and carefully do a “Natural” release. 
8. Meanwhile, in a small bowl, dissolve arrowroot starch in water.  
9. Remove the lid and select “Sauté.” 
10. Add arrowroot starch mixture, stirring continuously, and cook for about 3-4 minutes.  
11. Select “Cancel” and serve hot with the garnishing of cilantro. 

Nutrition Information per Serving:  
Calories: 380 
Fat: 22.9 grams 
Carbohydrates: 9 grams  
Protein: 34.6 grams