When I made it in the Instant Pot I used chicken breasts. Here are a few notes about the ingredients:Ĭhicken–when I made this recipe in the slow cooker I used chicken thighs. Here is my daughter demonstrating how to make Instant Pot butter chicken: And let’s not forget to mention how EASY it is to make. While it’s probably not an authentic version of the recipe it’s still really tasty. My husband brought his work partner over for lunch today and fed him the leftovers of this instant pot butter chicken and he loved it too. The sauce and flavor is just really delicious. My whole family LOVED this butter chicken. Get the SLOW COOKER version of the recipe here We love to eat this chicken and succulent sauce over rice or with naan bread. This recipe calls for just a handful of ingredients that you can find at a normal grocery store. A quick chopped salad is a delicious fresh addition.Instant Pot Butter Chicken–an easy, no-fuss method of making your favorite Indian dish at home. What to serve with butter chickenĬlassic Indian side dishes like basmati rice, naan bread and roti are all excellent served with butter chicken. Any leftovers can be kept in an airtight container and kept in the fridge for up to 3 days or frozen for up to 3 months. The cooked butter chicken can also be made a day in advance and kept in the fridge. The chicken can be marinated for up to a day in advance. Season to taste then serve with fresh coriander / cilantro over steamed rice.Ĭurry is the perfect dish to make ahead as the flavors keep improving. Pour in the cream and allow to simmer for 10 minutes until the sauce has reduced slightly. Finish and serve: Remove the lid and set back to the sauté function.Pressure cook the curry on the meat function for 6 minutes. Place the lid on and turn to sealing position. Cook for a few seconds to allow their flavors to be released then add the chicken mixture, tomato puree, stock, sugar, salt and pepper. Cook for a minute until fragrant then stir in the remaining spices. Allow to melt together then add the onion, ginger and garlic. Cook the curry: Set the Instant Pot to sauté function.Cover and allow to marinade for 10 minutes or up to 24 hours in the fridge. Combine the chicken with oil and half of the spices. Marinate the chicken: Traditionally, the chicken is marinated in yogurt to tenderize the meat but because we’re using a pressure cooker, I didn’t use it.This step is optional but it can be done up to 24 hours ahead of time.How to make butter chicken in an Instant Pot Optional, but I like the way it mellows the acidity of the tomatoes. Heavy cream or whipping cream works best. You could also add a few teaspoons of tomato paste. Chopped tomatoes are also fine but I prefer the rich, smoothness the puree adds. You can however use any curry powder/blend that you have or like. Spices: I prefer using a combination of Garam Masala (which contains turmeric, cumin, coriander, cinnamon, chili powder and cardamom) along with extra cardamom, paprika and coriander.I prefer using boneless, skinless chicken thighs but chicken breast can also be used. The aromatic sauce and juicy chicken is perfection serve with steamed rice. This Instant Pot butter chicken recipe is an easy, delicious dinner recipe.
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