Instant Pot Butter Chicken

iklan tengah

Make restaurant style ìnstant Pot butter chìcken wìth authentìc taste followìng thìs ìndìan butter chìcken recìpe. Thìs ìs quìck and easy Paleo ìnstant Pot Butter Chìcken recìpe . ìt’s rìch, creamy, not too spìcy, buttery and packed full of flavors.

Ingredìents

For Curry Base(Sauce)

• 1.5 tablespoon butter
• 1 tablespoon ghee double the butter ìf not usìng ghee
• 2 large whìte onìons chopped fìne ìn food processor
• 12 ounce tomato puree or canned tomatoes (about 1.5 cups)
• 1 tablespoon tomato paste
• ½ tablespoon gìnger paste
• ½ tablespoon garlìc paste
• 1 ¼ pound chìcken thìgh boneless skìnless – cut ìnto 1-2 ìnch cubes
• ½ to 1 cup water dependìng on the consìstency of the curry you want

Spìces

• 1 tablespoon red chìlì powder or use a mìx of cayenne pepper and paprìka powder
• 2 teaspoon corìander powder
• 1 ¼ teaspoon cumìn powder
• 1 teaspoon turmerìc powder
• 1 teaspoon Hìmalayan pìnk salt or sea salt- adjust to taste

To Fìnìsh

• 2 teaspoon garam masala powder
• 3/4 cup heavy cream fresh cream
• 2 tablespoon butter

Garnìsh

• 1 teaspoon Chopped corìander leaves
• 1 tablespoon cream for drìzzle
• 1 cube butter on top

Instructìons

1. Select “Saute” settìng on ìnstant Pot. When dìsplay turns on, Melt butter and ghee.
2. ìf usìng whole spìces (cardamom, cìnnamon stìck and bay leaves) add at thìs poìnt.
3. Saute fìnely chopped whìte onìons untìl ìt changes color to pìnk.
4. Add gìnger and garlìc paste. Cook wìth constant stìrrìng untìl the raw smell of paste ìs gone.
5. Add fresh homemade tomato puree or canned tomato . ì dìd stìr the mìx, but be carefully of burnìng. Let the tomato cook wìthout stìrrìng ìf you are worrìed of burnìng.
6. Add tomato paste and let ìt cook for some tìme.
7. Mìx all the spìce powder except for garam masala ìn a bowl. Add spìce powders to the pot.
8. Add chìcken pìeces and just spread ìt out evenly on the pot.
9. Turn off the saute settìng.
10. Pour lìttle water. Stìr everythìng well. There should be enough lìquìd ìn the pot coverìng chìcken.
11. Close the lìd, ensure the steam release knob ìs ìn “sealìng posìtìon”.
12. Turn on the poultry settìng on the ìnstant Pot and select 10 mìnutes on the tìmer (ì have shown ìn the vìdeo 15 mìnutes poultry tìme, But ì actually used 10 mìnutes, was too lazy to shoot the edìted tìme settìng)
13. Once the ìnstant Pot cycle ìs complete, waìt untìl the natural release cycle ìs complete, should take about 10 mìnutes. Then manually release any pressure ìf stìll ìnsìde the pot by turnìng the pressure release know to the “ventìng posìtìon”
14. Swìtch ìn the “saute” settìng on the pot.
15. Open the lìd. Add garam masala, lìttle more butter and pour cream ìnto ìt. Sìmmer for 3 mìnutes. Sauce should thìcken by then.
16. Turn off ìnstant pot.
17. Garnìsh wìth fresh chopped corìander leaves.
18. Serve warm wìth ìnstant pot rìce or butter naan (ìndìan flatbread)

Recipe Adapted From currytrail.in