Instant Pot Butter Chicken.

butter_chicken.jpg

Butter Chicken!

It’s challenging to take a decent photo of something like Butter Chicken – it’s just sort of.. saucy. But this was definitely a delicious dinner and it turned out even better than I had hoped.  Easy-peasy, too.

I’m not going to include a recipe for rice here – I used jasmine rice and I made it in my 2nd Instant Pot. You could easily use leftover rice (the sauce from the Butter Chicken will help warm it up!) or you could make it on your stovetop – – or in your second Instant Pot, if you have one.

Here’s the recipe:

Butter Chicken

Ingredients:

  • About 3 pounds of boneless skinless chicken thighs
  • 1 can (28 oz) diced tomatoes in juice
  • 1 jalapeno pepper, seeded
  • 1 inch fresh ginger, grated
  • 3/4 cup butter
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 tablespoon paprika
  • 2 1/2 teaspoons kosher salt
  • 1 cup heavy cream
  • 1 cup plan Greek yogurt
  • 2 1/2 teaspoons garam masala
  • 3 tablespoons cornstarch

Directions:

  1. Cut chicken into bite sized pieces. Discard any excess fat.
  2. Into your blender, add the can of tomatoes (including the juice), the grated ginger, and the jalapeno. Blend until there are no chunks remaining.
  3. Add butter to your Instant Pot and use the saute function to melt it thoroughly.
  4. Add chicken in small batches (2 or 3 batches). Brown lightly on all sides. Use a slotted spoon to remove each batch and place into a bowl. You want to save any juices that come from the sauteed chicken.
  5. When you’re finished lightly browning the chicken, and all has been removed, add the cumin and paprika to the butter that remains in the pot. Stir well, until all spices are mixed into the butter. (Act fast, or it will burn!)
  6. Add in the tomato mixture, salt, cream, and yogurt. Stir quickly, then add the chicken and any drippings from the bowl. Stir again.
  7. Close the lid and set to manual pressure for 5 minutes.
  8. When the timer goes off, allow it to natural release for 10 minutes. After 10 minutes, do a quick release of any remaining pressure.
  9. In a small bowl, combine about 4 Tablespoons of water with the cornstarch. Mix really well.
  10. Stir the cornstarch into the pot. Add the garam masala.
  11. Using the saute button, bring everything to a boil and allow the curry to thicken to your liking. Add any salt, pepper, or other spices that your heart desires.
  12. Serve over rice. Nom.
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