Instant Pot Butter Chicken Recipe By Tasty

LOW SODIUM INDIAN BUTTERED CHICKEN INSTANT POT

Steps:

• Set the sauté function on high, heat the coconut oil for about one minute.
• Add the onions, stirring occasionally, for about four minutes until the onions are softened and translucent.
• Add the ginger, garlic, turmeric, smoked paprika, cayenne, garam masala and tomato paste; stirring constantly for about one minute until fragrant.
• Add and stir in the chopped adobo sauce chipotles, water, tomatoes with juice (undrained) and quartered chicken breast. Secure the lid and cook on high pressure for four (4) minutes.
• When cooking phase is over, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
• Remove the lid. If the sauce is watery, use the sauté function on high to simmer until the sauce is reduced to the desired consistency. Or add cornstarch to thicken and keep volume of sauce.
• Stir in the sour cream. Serve chicken and sauce on a bed of rice of your choice or naan bread.

EASY BUTTER CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, season the chicken breast with salt, pepper, 1 teaspoon of chili powder, and the teaspoon of turmeric. Let sit for 15 minutes to marinate.
• Melt 2 tablespoons of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
• Melt another 2 tablespoons of butter in the pot, then add the onion, garam masala, remaining teaspoon of chili powder, the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
• Add the tomato sauce and bring to a simmer.
• Add the water and cream and return to a simmer.
• Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
• Stir in the last 2 tablespoons of butter and season with more salt and pepper to taste.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

INSTANT POT BUTTER CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.
• Set Instant Pot to high on the sauté setting. Melt the butter in the pot, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes.
• Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute.
• Add the crushed tomatoes and the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.
• Turn off the Instant Pot and let it vent naturally for 10 minutes. Then turn the quick release seal to "vent" and allow any remaining steam to vent.
• Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
• Set the machine to high on the sauté setting. Cook sauce until it is reduced by half, 10-15 minutes.
• . Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
• Serve chicken with basmati rice and naan and garnish with cilantro.
• Enjoy!