Instant Pot Indian Butter Chicken
Ingredients
The base
-
1
tablespoon
olive oil or ghee
-
½
cup
diced onions
-
3-4
cloves
garlic
-
½
tablespoon
grated fresh ginger or ginger paste
-
2
pounds
boneless skinless chicken breasts
-
2
cups
peeled, chopped potatoes
The spices and sauces
-
2
teaspoons
ground coriander
-
2
teaspoons
garam masala
-
2
teaspoons
turmeric
-
1
teaspoon
salt
-
½
teaspoon
paprika
-
2
cans (15-ounces each)
tomato sauce
-
1
can (15-ounce)
reduced fat coconut milk
-
1-2
tablespoons
butter (optional)
For serving
-
Hot, cooked
rice
-
Fresh, chopped
cilantro
Instructions
- 1. Heat oil in the Instant Pot and sauté onions until translucent.
- 2. Add garlic and ginger, cooking briefly.
- 3. Stir in chicken and cook for a couple of minutes.
- 4. Add potatoes, spices, tomato sauce, and coconut milk; mix well.
- 5. Secure the lid, select pressure cook for 6 minutes.
- 6. After cooking, quick release the pressure and remove the lid.
- 7. Stir in butter until melted and serve over rice with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
335
Total fat
13g
Total carbohydrates
17g
Total protein
34g
Sodium
643mg
Cholesterol
102mg
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