Course Main Course
Cuisine Indian
Keyword paleo-friendly
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 14 oz. Can chopped tomatoes
  • 6 Cloves Garlic
  • 2 Tsp Ginger puree, fresh
  • 1 Tsp Smoked Paprika
  • 1 Tsp Turmeric
  • 1/2 Tsp Sea Salt
  • 1 Tsp Garam Masala
  • 1 Tsp Cumin, ground
  • 1 lb Boneless, skinless chicken thighs or bone-in breasts
  • 4 oz. Grass-fed butter, cubed Coconut oil can be used for dairy-free
  • 4 oz. Full-fat coconut milk, canned


  • Chopped cilantro, to garnish
  • 1/2 C. Frozen peas
  • Cauliflower rice
  • Butternut squash


  1. Instant Pot instructions

    Except for the butter and coconut cream, place all ingredients into an Instant Pot in the order listed. Be sure to mix well and submerge chicken into sauce. 

    Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

    Add the cut up butter and coconut cream. Garnish with cilantro. 

    It's best to let the sauce cool just a little before adding the butter and the cream to avoid having a runny sauce.  Your sauce should be thick enough to coat the back of a spoon. Break chicken up into smaller pieces. Serve over cauliflower rice, butternut squash. 

    Serve over rice, or zucchini noodles