Ingredients: |
Ingredients: 2 lbs. boneless skinless chicken thighs ( cut into 2 inch cubes)
2 T. butter or ghee
1 large onion, finely chopped
1 T. fresh ginger, grated
1 T. fresh garlic, minced
1/2 tsp. turmeric
1 T. red chili powder ( kashmiri red chili powder is recommended)
3 plum tomatoes, pureed
1 can full fat coconut milk ( Chaokah brand is BEST. Allow to separate in fridge for a few hours- do not shake)
2 T. tomato paste
1 tsp garam masala
2 T. dried fenugreek leaves
2 tsp. sugar
salt to taste
1/2 cup cilantro, chopped for garnish
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Directions: |
Directions:1. Press Sauté button on Instant Pot. When HOT, add butter or ghee.
2. Add onions and 1 tsp salt. Cook until onions are translucent for 2-3 minutes.
3. Add ginger, garlic, turmeric, and red chili powder. Mix well and cook for 2 minutes or until fragrant.
4. Separate the coconut cream and water and set coconut cream aside.
5. Add the watery part of the coconut milk and the pureed tomatoes to the spices and stir. Add the chicken and mix well.
6. Close the instant pot and set pressure release nozzle to sealing. Use manual mode on high pressure for 8 minutes with a Quick Release. ( If you prefer chicken breasts, chop into 1 inch peices and cook on manual for 5 minutes followed by a 5 minute natural release.)
7. Open the lid, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar, and half of the chopped cilantro.
8. Press Keep Warm/Cancel button. Then push Sauté. Cook without the lid to thicken curry, approx. 10 minutes. If it starts to sputter, adjust Sauté to less.
9. Garnish with remaining cilantro. |
This recipe for Instant Pot Butter Chicken serves 6 is from