Instant Pot Butter Chicken*

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 25 minutes

材料

1 14- ounce Canned Tomatoes

5-6 cloves Garlic

1-2 teaspoons Minced Ginger

1 teaspoon Turmeric

1/2 teaspoons Cayenne Pepper

1 teaspoon Smoked Paprika

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

1 teaspoon Ground Cumin

1 pound Boneless Skinless Chicken Thighs

To finish

4 ounces butter cut into cubes (use coconut oil if dairy free)

4 ounces Heavy Cream (use full-fat coconut milk if dairy free)

1 teaspoon Garam Masala

1/4-1/2 cup chopped cilantro

手順

Instant Pot instructions

Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

Open up the pot and remove the chicken carefully and set aside

Blend together all the ingredients, preferably using an immersion blender

Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon

Take out half the sauce and freeze for later or store in the fridge for 2-3 days

Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.

Serve over rice, or zucchini noodles

Using leftover sauce

Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.

You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

メモ

First attempt was good! But we should definitely try a few things next time:

1. Use dried fenugreek (did this for v1, repeat)

2. Double the chicken relative to the other ingredients. As the original recipe notes, lots of sauce, so there should be plenty for double chicken. 1lb of thighs wasn't enough for family of 4.

3. Consider doubling the entire recipe. There was plenty of room behind n the instant pot we have. The original recipe barely covers the bottom.

4. Definitely cut the cayenne pepper down to 1/4 of Walmart was suggested. Use 1/2 in v1 and it was pretty spicy for the kids.

5. Not sure how, but it still felt like it was lacking something subtly sweet I expect from the restaurant versions I've had. More fenugreek? Something else? May want to review some other restaurant style butter chicken recipes

5. Consider making a Tikka masala version of this recipe! And

/or a hybrid?

栄養

• カロリー: 336 kcal
• 脂肪総量: 22 g
• 飽和脂肪: 12 g
• 炭水化物総量: 11 g
• 食物繊維: 3 g
• 糖質総量: 5 g
• タンパク質: 25 g