Ingredients

The following ingredients have 4 Servings
  • 2 tbsp garam masala
  • 2 tbsp paprika
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 3 tbsp ghee ((or sub butter - ghee for Whole30))
  • 5 cloves garlic, minced
  • 1 onion, diced
  • 1 tbsp fresh ginger, grated on a microplane
  • 1/2 cup chicken broth
  • 1 cup coconut milk
  • 1/4 cup coconut aminos
  • 1/4 cup tomato paste
  • 2 lemons, juice of
  • 2 lbs boneless chicken thighs
  • Chopped cilantro ((optional garnish))

Instruction

  • Make the seasoning mix by combining the seasonings in a small bowl. Set aside.
  • Prep garlic, onion and ginger as noted.
  • Press the sauté button on the instant pot and add ghee. Once hot, add in the onion and garlic and cook, stirring occasionally, for 3-4 minutes.
  • Add in the seasoning mix and stir to mix. Press the cancel button on the instant pot.
  • Pour in the chicken stock and scrape the bottom of the pan to deglaze.
  • Add in the ginger, coconut milk, coconut aminos, tomato paste and lemon juice. Add the chicken thighs into the pot.
  • Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 10 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 10 minutes.
  • Manually release any remaining pressure and remove the lid. Serve chicken topped with sauce and optional cilantro.