Instant Pot Butter Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 los chicken thighs (boneless and skinless), cut into bite size pieces
2 tbsp ghee, butter
1 onion, diced
5 garlic cloves, minced
1 inch knob ginger minced
1 tsp garam masala
1 tsp paprika
1 tsp tumeric
1 tsp coriander powder
1 tsp salt
1/4 tsp cayenne
1/4 tsp cumin
1/4 tsp black pepper
1 green pepper, largely chopped (optional)
1- 15 oz can of tomato sauce
Add later:
1 c coconut cream
pinch of fenugreek leaves
cilantro, optional
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Directions: |
Directions:Press the saute button, and add the ghee and onions to the pot. Saute for 8-10 min or until they are brown. Add the garlic and ginger to the pot, stir fry for 30 seconds. Stir in the spices, then add the chicken and stir until well combined. Stir for an additional 4-5 min to sear the chicken. Add the tomato sauce and green peppers. Close and lock the lid. Press keep warm and then hit the poultry button to pressure cook the chicken. It will cook for 15 min (as preset) but make sure the steam value is closed. Once the curry is done, it will automatically switch to keep warm mode. Release the steam, and open the lid. Stir in the coconut cream and fenugreek leaves.
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Notes: |
Personal
Notes: I added the green peppers but it seemed weird having vegetables in butter chicken. Next time I will leave it out. Goes perfect with rice or naan bread.
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