Instant Pot Butter Chicken

• 份量: 6 servings
• 总时间: 1 hour

配料

1 cup roasted salted cashews

14½ ounce can whole peeled tomatoes

3 tablespoons salted butter, cut into 1-tablespoon pieces, divided

1 medium yellow onion, chopped

Kosher salt and ground black pepper

3 medium garlic cloves, minced

1 tablespoon minced fresh ginger

1 tablespoon garam masala

1 teaspoon ground cumin

1 teaspoon Kashmiri chili powder or ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper

2½ pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces

2 tablespoons finely chopped fresh cilantro, divided

步骤

In a blender, puree the cashews and ¾ cup water until smooth, 1 to 2 minutes. Transfer to a small bowl; set aside if pressure cooking or cover and refrigerate if slow cooking. In the now-empty blender, puree the tomatoes with their juices until smooth, about 1 minute. On a 6-quart Instant Pot, select Normal Sauté. Add 2 tablespoons of the butter and melt. Add the onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, ginger, garam masala, cumin and chili powder; cook, stirring, until fragrant, about 30 seconds. Stir in the chicken and tomato puree, then distribute in an even layer.

Stir the cashew puree and remaining 1 tablespoon butter into the chicken mixture, scraping the bottom of the pot. Select Less/Low Sauté and cook, stirring often, until the sauce has thickened and coats the chicken, 4 to 5 minutes. Using potholders, carefully remove the insert from the housing. Cool for about 5 minutes. Stir in half of the cilantro, then taste and season with salt and pepper. Serve sprinkled with the remaining cilantro.