Friday, May 13, 2016

Butter Chicken

I have made Butter Chicken for years, but my usual recipe did not work in the Instant Pot due to the chicken being marinaded in yogurt. I have been experimenting and I hope my husband is not too tired of it, as the fridge is full of attempts! Here is the one that turned out the best and I hope you enjoy it too!

Butter Chicken
by Nancy Follwell

1 Tablespoon red curry paste
1 teaspoon garam marsala
1 teaspoon cloves
1 teaspoon cinnamon
2 teaspoons brown sugar
1 teaspoon fresh ginger, minced
1 Tablespoon fresh garlic, minced
1 Tablespoon olive oil
1 Tablespoon butter
1 large onion, diced
1 teaspoon salt
1 pound chicken tenderloins, cubed
1 6-ounce can tomato paste
1 14-ounce can coconut milk
1/2 cup Greek yogurt

Turn on the Instant pot and press "Saute. While it warms up to hot, place red curry paste, garam marsala, cloves, cinnamon, brown sugar, ginger and garlic into a bowl. When the Instant pot reads hot, add the olive oil and butter, when it sizzles, add the onions, and salt. When onions become soft, add the bowl of ingredients, stirring to release their aromas.

Add the chicken, mix together and cook for two minutes. Then add the tomato paste and coconut milk, stirring to remove stuck on bits from the bottom on the cooker. Place the cooker lid on, lock and select "Poultry", and adjust the time to 3 minutes. When the time is up, quick release the pressure. When ready, open the lid, stir and mix in the yogurt.

Serve with Jasmine rice.


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