Instant Pot Butter Chicken
I don’t have an Instant Pot but I do have a regular pressure cooker. We LOVE butter chicken. I am going to have to adapt this to make it work on the stove top….and cannot wait to dig in.
Ingredients
Ingredients For Curry Base(Sauce)
- ½ tablespoon garlic paste
- 1 tablespoon ghee double the butter if not using ghee. (And to make it whole30, use 1 tablespoon almond butter)
- 2 large white onions chopped fine in food processor
- 12 ounce tomato puree or canned tomatoes (about 1.5 cups)
- 1.5 tablespoon butter (For whole 30 - replace butter with diary free butter like coconut butter or almond butter)
- 1 tablespoon tomato paste
- ½ tablespoon ginger paste
- ½ to 1 cup water depending on the consistency of the curry you want
- 1 ¼ pound chicken thigh boneless skinless – cut into 1-2 inch cubes
Ingredients Spices
- 1 teaspoon turmeric powder
- 1 teaspoon Himalayan pink salt or sea salt- adjust to taste
- 1 tablespoon red chili powder or use a mix of cayenne pepper and paprika powder
- 1 ¼ teaspoon cumin powder
- 2 teaspoon coriander powder
Finish
- 2 tablespoon butter (Whole30 alternate , use coconut butter or almond butter or any other diary free butter)
- 2 teaspoon garam masala powder
- 3/4 cup heavy cream fresh cream. (For whole30 complaint use full-fat coconut cream)
Ingredients Garnish
- 1 cube butter on top (To make it Whole30 use any diary-free butter)
- 2 teaspoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon cream for drizzle (Whole30 option - use full-fat coconut cream)
- 1 teaspoon Chopped coriander leaves
See More At : currytrail.in
