Instant Pot Butter Chicken
Dice a white onion. Add to a mixing bowl.
1
Add 5 garlic cubes and 7 ginger cubes into the bowl with the onion.
2
Cut 2 pounds boneless, skinless chicken thighs.
3
Turn the instant pot onto sauté mode. Add 4 tablespoons butter to the insert to melt.
4
Once the butter is melted add the onion, garlic and ginger. Sauté for 3-5 minutes.
5
Then add the chicken.
6
Add 1 teaspoon sugar.
7
1 teaspoon cumin.
8
1 teaspoon Garam masala
9
1/2 teaspoon smoked paprika.
10
1 teaspoon salt.
11
Stir to combine.
12
Turn the instant pot off and add the trivet directly on top of the chicken.
13
Rinse 2 cups rice in a fine fresh strainer until liquid runs clear.
14
Add the rice to a cake pan. I’m using a 7 inch that will fit into my instant pot.
15
Add 2 cups water to the rice along with a 1/4 teaspoon salt.
16
Place the rice on top of the trivet.
17
Tightly cover the rice with foil. Make sure there is room for the steam to circulate. Place the lid on the pot.
18
Make sure the valve is set to the sealing position. Turn on manual, high pressure for 12 minutes.
19
Let it naturally release for 12 minutes.
20
Remove the foil from the rice.
21
Remove the rice from the pot.
22
Remove the trivet. Remove the chicken pieces to a plate.
23
Turn the instant pot on to sauté mode and add 1 can of tomato sauce and 1 tablespoon tomato paste.
24
Cook on sauté mode and simmer for 3 minutes to thicken. Add 1/4 cup to 1/3 cup heavy cream and stir to combine.
25
Add the chicken back into the sauce and stir.
26
Make the raita by combining 1 cup plain Greek yogurt, 1/4 cup shredded apple, 1 teaspoon mint and salt.
27
Serve over rice with homemade naan bread, fresh cilantro and raita.
28
What you'll need
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Instant Pot
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High Trivet
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8 Inch Cake Pan
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