Instant Pot Butter Chicken

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 55 minutes

材料

2 tbsp. unsalted butter

1 tbsp. vegetable oil

1 large yellow onion, finely chopped

5 cloves garlic, crushed and roughly chopped

2 tsp. peeled grated ginger

6 oz. tomato paste

2 lb. skinless, boneless chicken thighs, cut into 1" pieces

Kosher salt

Freshly ground black pepper

1 c. water

1 tbsp. garam masala

1 tbsp. granulated sugar

1 tsp. ground cumin

1 tsp. paprika

1/2 tsp. ground turmeric

3/4 c. heavy cream

Fresh cilantro leaves, rice, naan, and yogurt, for serving

手順

Preheat Instant Pot to "Sauté" setting. In pot, combine butter and oil until butter is melted. Add onion, garlic, and ginger and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until darkened in color, about 3 minutes.

Season chicken with salt and pepper. Add chicken, water, garam masala, granulated sugar, cumin, paprika, and turmeric to pot. Seal lid and set to "Pressure Cook" on High for 5 minutes.

Let pressure release naturally for 10 minutes, then follow manufacturer's instructions for quick releasing remaining steam.

Stir in cream; season with salt and pepper.

Divide chicken and sauce among plates. Top with cilantro. Serve with rice, naan, and yogurt alongside.

栄養

• カロリー: 818
• 脂肪総量: 64 g
• 飽和脂肪: 25 g
• トランス脂肪: 0 g
• コレステロール: 299 mg
• ナトリウム: 1011 mg
• 炭水化物総量: 17 g
• 食物繊維: 4 g
• 糖質総量: 11 g
• タンパク質: 41 g