Butter chicken

description:

Yummy Indian curry recipe made in the Instant Pot.

ingredients:

2 pounds boneless skinless chicken thighs, cut into bite-size pieces

1 large onion, peeled and chopped
4 tablespoons butter (or ghee)
8-10 garlic cloves, minced
2 tablespoons fresh grated ginger

1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon salt
3/4 teaspoon smoked paprika

15 ounce can tomato sauce, plus 1 can water
1/2 head cauliflower, cored and cut into 1-inch pieces
6 ounces sweet potatoes, peeled and cut into 3/4-inch pieces
1/2 can chickpeas, rinsed

1 cup heavy cream
Chopped cilantro for garnish

instructions:

1) Heat the instant pot on the Low Saute setting. Slightly melt the butter and add the onions to the pot. Cook until soft.

2) Mix in garlic, ginger, and all spices. Combine and cook for 30 seconds and then turn off the heat.

3) Add the tomato sauce and add 1 can of water to clean out the can and also add liquid to the pot. Add the chopped chicken thighs, cauliflower, sweet potatoes, and chickpeas.

4) Lock the lid into place and turn the Instant Pot on Pressure Cook High for 7 minutes. Once finished, turn the Instant Pot Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.

5) Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.

source:

Spicy Perspective