I found this recipe in the May 2019 issue of Food Network Magazine and MAN is it good. No leftovers so next time I will double the recipe. I served it with rice AND naan on the side (so people could choose - both were great) and then a chopped salad with a citrus dressing. Yumminess to the 10th degree!!!!
INSTANT POT INDIAN BUTTER CHICKEN
1.5 lbs. skinless, boneless chicken breast (about 3), cut into 1" chunks
kosher salt and freshly ground pepper
2 cloves garlic, grated
1 tsp. grated fresh ginger
1 tsp. garam masala
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/8 tsp. cayenne pepper
6 Tbsp. unsalted butter, cut into pieces
1 15 oz. can tomato puree (about 1.5 cups)
1.5 tsp. sugar
3/4 cup heavy cream
chopped fresh cilantro for topping
Naan or rice, for serving
1. Toss the chicken with 1.5 tsp. salt and a few grinds of pepper in a large bowl. Set aside at room temperature. stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 Tbsp. water in a small bowl.
2. Set an Instant Pot to saute on high. When the pot registers hot, add 2 Tbsp. butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2-3 minutes. Add the tomato puree, sugar and 1/2 tsp. salt, scraping up the bottom of the pot. Turn off the pot.
3. Add the chicken to the pot; stir to coat. put on and lock the lid, make sure the steam valve is in the sealing position. Set the pot to pressure cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
4. Stir the remaining 4 Tbsp. butter and the heavy cream into the pot, season with salt and pepper. Divide the chicken and sauce among the bowls. Top with cilantro and serve with naan or rice.
Serves 4
