Instant Pot butter chicken
SAM THE COOKING GUY · ♥ 12.3K likes · 306.1K views · 8 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tbsp ginger paste
- garlic paste
- 1 tbsp oil
- 1 tbsp ground red pepper
- 1 tbsp garam masala
- salt
- pepper
In a bowl, mix ginger paste, garlic paste, oil, ground red pepper, garam masala, salt and pepper.
Making the spice marinade
- chicken breasts
Cut the chicken breasts into bite-sized pieces, toss in the marinade with a little more oil until well coated, and rest 15 to 20 minutes.
- oil
On saute in the Instant Pot, heat oil and sear the chicken in batches just to give it a little color, then remove.
- 1 whole small yellow onion
- water
Add a splash of oil and the onion, plus a splash of water to loosen the bottom; soften about a minute more.
- ¼ cup butter
- 14 oz tomato puree
- 1 tbsp garam masala
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin
Melt in the butter, then add the tomato puree, garam masala, chili powder, turmeric, paprika, cumin and a bit more ginger and garlic; mix and simmer a couple of minutes.
- ginger and garlic
- ⅓ cup water
Return the chicken with its juices and about a third of a cup of water; lock the lid, set to sealing, and pressure cook on high 5 minutes; release manually.
Optional: remove the chicken and blend the sauce smooth with a hand blender, then return the chicken.
- 1 cup heavy cream
Switch to saute, stir in the heavy cream and cook 7 or 8 minutes until thickened.
Finishing with cream