Try this Instant Pot Butter Chicken recipe, or contribute your own.
- 1 teaspoon paprika
- 3/4 cup chicken broth
- 1 cup plain yogurt
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- pinch kosher salt
- 1/2 teaspoon ground fenugreek
- 2 pounds chicken thighs (boneless skinless, cut into chunks)
- 1/4 cup tandoori masala (the powder if you use the paste, adjust accordingly)
- 2 inches ginger (grated with a rasp)
- 4 cloves garlic (grated with a rasp)
- 3 tablespoons ghee (or butter)
- 1 box grater)
- 2 inches ginger (grated with a rasp)
- 4 cloves garlic (grated with a rasp)
- 1 tablespoons cumin
- 1 tablespoons coriander
- 1 teaspoon chili flakes (or to taste)
- 1 can tomato puree (19-ounces)
- 125 grams spinach (frozen )
- 1 cup evaporated milk (cream or even coconut milk work
- handful cilantro (fresh and chopped (reserve a bi
- Carbohydrate 2.27515859236336 g
- Cholesterol 116.225000001561 mg
- Fat 23.6141821801567 g
- Fiber 0.31626282637944 g
- Protein 29.8854088478428 g
- Saturated Fat 6.8359487502772 g
- Serving Size 1 1 -8 serving (333g)
- Sodium 123.807916687951 mg
- Sugar 1.95889576598392 g
- Trans Fat 2.02605867955719 g
- Calories 348 calories
Step-by-step
- Mix the yogurt with the ginger, garlic, tandoori masala and a pinch of salt and marinate the chicken in this for 1 to 24 hours in the fridge.
- When it's time to cook the curry, heat your Instant Pot on Sauté until the display says "hot".
- Add in the ghee and sauté the onion for a minute but don't let them burn, so stir constantly and add a bit of water if they look like they might be getting brown.
- Add in the garlic, ginger and spices and saute for another minutes, until it's really fragrant.
- Add in the tomatoes and the chicken broth.
- Now, scrape in the chicken and the marinade but don't stir it. Place the frozen spinach on the very top.
- Close the lid of the Instant Pot, make sure the vent is closed and program your pressure cooker for 10 minutes on high pressure.
- When time is up, let the pressure naturally release for at least 10 minutes.
- Open up the lid, add in the evaporated milk, the garam masala and cilantro and stir well.
- If it isn't as thick as you would like it, hit cancel and then hit Sauté again and let it simmer a few minutes, stirring often, until its thickened up a bit.
- Serve with basmati rice and more chopped cilantro. Enjoy!
Replacing the dairy cream with evaporated milk alters the sauce viscosity by reducing overall fat content, which requires careful simmering at the end to achieve the proper coating consistency on a spoon. Boneless skinless chicken thighs require proper attention during pressure cooking because poking them with a skewer or thermometer is frequently unreliable in dense curry sauces. Instead of relying solely on timing indicators, press a piece against the side of the pot; fully cooked meat should yield immediately under light pressure with an opaque, white interior throughout. Sauces that thin out unexpectedly can be corrected by running the sauté function uncovered for five to seven minutes while stirring frequently to evaporate excess moisture. Using a rasp to grate ginger and garlic releases maximum cellular juices into the marinade, ensuring the yogurt enzymes properly tenderize the protein fibers during the twelve to twenty-four hour resting window in the refrigerator. When pressure cooking dairy-containing sauces, layering the ingredients without stirring prevents scorching on the bottom of the stainless steel insert. Letting the pressure release naturally for ten minutes ensures the meat fibers relax rather than seizing up from an abrupt drop in internal vessel temperature.
