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Indian Butter Chicken Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 (14 oz.) canned tomatoes
5-6 cloves garlic
1-2 tsp. minced ginger
1 tsp. Turmeric
1/2 tsp. cayenne pepper
1 tsp. smoked paprika
1 tsp. kosher salt
1 tsp. garam masala
1 tsp. ground cumin
1 pound Boneless Skinless Chicken breasts

4 oz. butter cut into cubes
4 oz. heavy cream, (use full-fat coconut milk if dairy free)
1 tsp. garam masala
1/4-1/2 cup chopped cilantro
lime wedges
Directions:
Directions:
Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 tsp. of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
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.
Open up the pot and remove the chicken carefully and set aside
Blend together all the ingredients, preferably using an immersion blender
Add the cut-up butter, cream, cilantro, and garam masala and stir until well incorporated.
It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
Take out half the sauce and freeze for later or store in the fridge for 2-3 days
Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
Serve over rice or zucchini noodles. Squeeze some lime juice over all.

 

 

 

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