Balboa Kitchen

https://twosleevers.com/instant-pot-butter-chicken/

Ingredients

Instructions

  1. Instant Pot instructions
  2. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
  3. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
  4. Open up the pot and remove the chicken carefully and set aside
  5. Blend together all the ingredients, preferably using an immersion blender
  6. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
  7. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
  8. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
  9. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
  10. Serve over rice, or zucchini noodles
  11. Using leftover sauce
  12. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
  13. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

JSON

{
    "author": "URVASHI PITRE",
    "canonical_url": "https:\/\/twosleevers.com\/instant-pot-butter-chicken\/",
    "category": "Main Courses",
    "cook_time": 20,
    "cuisine": "Indian",
    "description": "Restaurant-quality butter chicken in under 30 minutes at home! Join the thousands who have made this very popular Butter Chicken Recipe that went viral. Super easy yet authentic Keto Indian Butter Chicken. An easy Instant Pot Keto Recipe that's family-friendly and ready in 30 minutes.",
    "host": "twosleevers.com",
    "image": "https:\/\/twosleevers.com\/wp-content\/uploads\/2020\/06\/Butter-Chicken-Tall.jpg",
    "ingredient_groups": [
        {
            "ingredients": [
                "1 14- ounce Canned Tomatoes",
                "5-6 cloves Garlic",
                "1-2 teaspoons Minced Ginger",
                "1 teaspoon Turmeric",
                "1\/2 teaspoons Cayenne Pepper",
                "1 teaspoon Smoked Paprika",
                "1 teaspoon Kosher Salt",
                "1 teaspoon Garam Masala",
                "1 teaspoon Ground Cumin",
                "1 pound Boneless Skinless Chicken Thighs",
                "To finish",
                "4 ounces butter cut into cubes ((use coconut oil if dairy free))",
                "4 ounces Heavy Cream ((use full-fat coconut milk if dairy free))",
                "1 teaspoon Garam Masala",
                "1\/4-1\/2 cup chopped cilantro"
            ],
            "purpose": null
        }
    ],
    "ingredients": [
        "1 14- ounce Canned Tomatoes",
        "5-6 cloves Garlic",
        "1-2 teaspoons Minced Ginger",
        "1 teaspoon Turmeric",
        "1\/2 teaspoons Cayenne Pepper",
        "1 teaspoon Smoked Paprika",
        "1 teaspoon Kosher Salt",
        "1 teaspoon Garam Masala",
        "1 teaspoon Ground Cumin",
        "1 pound Boneless Skinless Chicken Thighs",
        "To finish",
        "4 ounces butter cut into cubes ((use coconut oil if dairy free))",
        "4 ounces Heavy Cream ((use full-fat coconut milk if dairy free))",
        "1 teaspoon Garam Masala",
        "1\/4-1\/2 cup chopped cilantro"
    ],
    "instructions": "Instant Pot instructions\nPlace all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better\nClose the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.\nOpen up the pot and remove the chicken carefully and set aside\nBlend together all the ingredients, preferably using an immersion blender\nAdd the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.\nIt's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon\nTake out half the sauce and freeze for later or store in the fridge for 2-3 days\nAdd the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.\nServe over rice, or zucchini noodles\nUsing leftover sauce\nUse leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.\nYou could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.",
    "instructions_list": [
        "Instant Pot instructions",
        "Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better",
        "Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.",
        "Open up the pot and remove the chicken carefully and set aside",
        "Blend together all the ingredients, preferably using an immersion blender",
        "Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.",
        "It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon",
        "Take out half the sauce and freeze for later or store in the fridge for 2-3 days",
        "Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.",
        "Serve over rice, or zucchini noodles",
        "Using leftover sauce",
        "Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.",
        "You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go."
    ],
    "language": "en-US",
    "nutrients": {
        "calories": "336 kcal",
        "carbohydrateContent": "11 g",
        "proteinContent": "25 g",
        "fatContent": "22 g",
        "fiberContent": "3 g",
        "saturatedFatContent": "12 g",
        "sugarContent": "5 g",
        "servingSize": "1 serving"
    },
    "prep_time": 5,
    "ratings": 4.82,
    "site_name": "TwoSleevers",
    "title": "Instant Pot Butter Chicken",
    "total_time": 25,
    "yields": "4 servings",
    "v": "scrape_html"
}