Recipes/Pressure Cooker Butter Chicken: Difference between revisions
From charlesreid1
(→Flags) |
|||
| Line 1: | Line 1: | ||
==Ingredients== | ==Ingredients== | ||
1 tbsp. vegetable oil | * 1 tbsp. vegetable oil | ||
1 tbsp. butter | * 1 tbsp. butter | ||
1 large onion, diced | * 1 large onion, diced | ||
2 tsp. freshly grated ginger | * 2 tsp. freshly grated ginger | ||
5 cloves garlic, crushed and roughly chopped | * 5 cloves garlic, crushed and roughly chopped | ||
1 (6-oz.) can tomato paste | * 1 (6-oz.) can tomato paste | ||
2 lb. boneless skinless chicken thighs, cut into 1" pieces | * 2 lb. boneless skinless chicken thighs, cut into 1" pieces | ||
1 tbsp. garam masala | * 1 tbsp. garam masala | ||
1 tsp. paprika | * 1 tsp. paprika | ||
1 tbsp. granulated sugar | * 1 tbsp. granulated sugar | ||
1 tsp. ground cumin | * 1 tsp. ground cumin | ||
1/2 tsp. turmeric | * 1/2 tsp. turmeric | ||
Kosher salt | * Kosher salt | ||
Freshly ground black pepper | * Freshly ground black pepper | ||
3/4 c. heavy cream | * 3/4 c. heavy cream | ||
Rice, for serving | * Rice, for serving | ||
Naan, for serving | * Naan, for serving | ||
Yogurt, for serving | * Yogurt, for serving | ||
Cilantro, for serving | * Cilantro, for serving | ||
==Directions== | ==Directions== | ||
Revision as of 04:02, 4 June 2020
Ingredients
- 1 tbsp. vegetable oil
- 1 tbsp. butter
- 1 large onion, diced
- 2 tsp. freshly grated ginger
- 5 cloves garlic, crushed and roughly chopped
- 1 (6-oz.) can tomato paste
- 2 lb. boneless skinless chicken thighs, cut into 1" pieces
- 1 tbsp. garam masala
- 1 tsp. paprika
- 1 tbsp. granulated sugar
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- Kosher salt
- Freshly ground black pepper
- 3/4 c. heavy cream
- Rice, for serving
- Naan, for serving
- Yogurt, for serving
- Cilantro, for serving
Directions
- Preheat Instant Pot to Sauté setting. Once heated, add oil and butter then add onion, ginger and garlic. Let sear until lightly browned, 3 to 4 minutes. Add tomato paste and cook, mixing constantly until it is darkened in color, about 3 minutes.
- Add 1/2 cup water, chicken, and spices to the pot, and season with salt and pepper. Seal lid and set to Pressure Cook on High for 5 minutes.
- Let pressure release naturally for 10 minutes and then follow manufacturer's instructions for quick releasing remaining steam.
- Stir in heavy cream and adjust seasoning with salt and pepper.
- Serve with rice, naan, yogurt, and cilantro.
 |
recipes all the recipes.
|