Instant Pot Indian Butter Chicken

 

I LOVE Indian Food!  This recipe is so good that I've even had people that profess 

to "hate" curry love it!  I highly recommend doubling, tripling, or quadrupling this recipe.  The leftovers taste amazing too!  I've even had success freezing leftovers to use for a quick meal another night.

Image from Here

Serves 4

INGREDIENTS:

1 1/2 pounds skinless, boneless chicken breasts (about 3) cut into 1 inch chunks

1 tsp salt

1/4 tsp black pepper

2 cloves garlic, grated

1 tsp grated fresh ginger

1 tsp garam masala

1 tsp paprika (I like smoked paprika)

1/2 tsp ground cumin

1/2 ts ground tumeric

1/8 tsp cayenne pepper (for "medium" heat)

2 TBS butter

1 15-oz can tomato puree

1 1/2 tsp sugar

3/4 cup cream

Chopped fresh cilantro, for topping

Naan and rice, for serving

Directions:

1. On the "Sauce" setting of your instant pot: Add butter and spices.  Stir constantly for 2-3 minutes.  Add tomato puree, sugar.  Scrape the bottom of the pot to loosen spices stuck to the bottom.  Turn instant pot off.

2.  Add chicken and mix into tomato sauce.  Put on and lock the lid.  Cook on high for 5 minutes.  Let pressure release naturally for 10 minutes.  Manually release the remaining pressure.

3.  Add heavy cream.  Season with additional salt/pepper if needed.  Serve over rice and with naan.

**Leftovers freeze well.