| Mmmm Butter Chicken! Serve with rice! | |
| 1 14oz can | diced tomatoes |
| 5 | garlic cloves |
| 1 tsp | ginger |
| 1 tsp | turmeric |
| 1/2 tsp | cayenne pepper |
| 1 tsp | paprika |
| 1 tsp | salt |
| 2 tsp | Garam Masala |
| 1 tsp | cumin |
| 1 pound | chicken, boneless/skinless (breast, thighs, etc) |
| 4 oz | Butter, cubed |
| 4 oz | Heavy Cream |
| Directions: |
Place tomatoes, garlic, ginger, turmeric, cayenne, paprika, salt, 1 tsp of garam masala and cumin. Mix together. Add chicken and pressure cook on high for 10 mins with a 10 mins natrual release. Remove chicken and blend remaining sauce in instant pot. Let cool for 5 mins, then add butter, cream and 1 tsp garam masala and stir well. If desired, remove up to half the sauce and save for another day (there should be plenty of sauce). Add chicken back in and saute for 3-5 minutes and serve. |
| Notes: | To serve with rice, before pressure cooking, add in a trivet and place 1 cup of rinsed rice, 1 cup of water with some salt in a bowl safe for the instant pot and place on the trivet. Pressure cook as normal and rice will be cooked with the chicken. |
Steve's Cookbook
Butter Chicken - Instant Pot
- Steven Weise