Butter Masala Chicken Legs
A weeknight shortcut. Bone-in legs braised in a jar of butter masala sauce, stretched with fresh aromatics, tomato and coconut milk.
- Time
- 25 min hands-on, 55 min total
- Makes
- servings
- Chapter
- 炖煮 Braises and simmers
- Source
- Worked out in a cooking chat, Sep 2026
- Gear
- Instant Pot
配料 Ingredients
Chicken
Sauce
做法 Method
Sear
Pat 6 bone-in chicken legs dry and season with 1 tsp salt and ½ tsp black pepper. On Sauté (High) with 2 tbsp ghee or neutral oil, brown 3 to 4 minutes a side. Set aside.
Sauce
Cook 1 large onion until soft and golden. Stir in 4 garlic cloves and 1 tbsp fresh ginger for a minute.
Add 2 tomatoes and cook until they break down. Pour in 120 ml water and scrape the bottom clean.
Pressure cook
Stir in 1 jar butter masala sauce and ½ tsp garam masala. Nestle the chicken in skin side up and spoon sauce over it.
Seal and cook on High pressure. Thighs need only 10 minutes.
Natural release.
Finish
Lift out the chicken. Stir 120 ml coconut milk into the sauce and simmer on Sauté until slightly thickened. Taste for salt.
Return the chicken, coat it, and top with 2 tbsp cilantro. Serve with rice or naan.
笔记 Notes
Tips
- Slow cooker route. Do the sear and sauce on Sauté, then Slow Cook on Low for 4 to 5 hours, adding the coconut milk in the last 20 minutes.
- For crisp skin, broil the legs 4 to 5 minutes while the sauce reduces. The jar is mild; add cayenne or a slit green chili for heat.