Two Sleevers Butter Chicken Instant Pot Recipes

INSTANT POT BUTTER CHICKEN RECIPE BY TASTY

Instant Pot Butter Chicken Recipe by Tasty image

This Instant Pot butter chicken recipe is so flavorful and easy to make, it will definitely land on your weeknight meal list. In under an hour, you will have perfectly tender chicken covered in a rich curry sauce. Serve over basmati rice, with garlic naan on the side, to complete this yummy dish.

Provided by Katie Aubin

Categories Dinner

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 lb boneless, skinless chicken thighs
4 teaspoons kosher salt, salt, divided
freshly ground black pepper, to taste
3 tablespoons unsalted butter
1 cup onion, finely chopped
3 cloves garlic, minced
1 ginger, 2 inch () peeled and minced
2 teaspoons paprika
1 ½ tablespoons garam masala
1 tablespoon curry powder
28 oz crushed tomato
1 cup plain whole milk yogurt
basmati rice, cooked, for serving
naan bread, for serving
fresh cilantro, for garnish

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!

Nutrition Facts : Calories 591 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 6 grams, Protein 61 grams, Sugar 15 grams

INSTANT POT® BUTTER CHICKEN

Instant Pot® Butter Chicken image

Butter chicken, or "murgh makhani", is one of the most internationally popular Indian dishes. It has been recreated around the world, with each region adding its own touches and variations, adapting to the culture of the land.

Provided by Suscooking

Categories World Cuisine Recipes Asian Indian

Time 1h45m

Yield 4

Number Of Ingredients 27

Ingredients

½ cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon ground red chile pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon garam masala
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
1 tablespoon oil, or as needed
1 onion, finely chopped
4 green chile peppers, sliced
4 cloves garlic, chopped
1 (1 inch) piece fresh ginger, finely chopped
1 fresh tomato, chopped
2 pods cardamom, crushed
1 teaspoon ground red chile pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground turmeric
5 cashews, or to taste
1 cup half-and-half
1 tablespoon butter
1 cup water
1 pinch salt to taste
1 tablespoon finely chopped cilantro
1 teaspoon dried fenugreek leaves (kasoori methi)

Steps:

Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.
Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.
Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.
Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 19.1 g, Cholesterol 90.4 mg, Fat 17.6 g, Fiber 2.9 g, Protein 28.2 g, SaturatedFat 7.9 g, Sodium 887.4 mg, Sugar 8.2 g

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