Dump and Go Butter Chicken | Indian Butter chicken
Butter chicken is one of the favorite food that we order at Indian restaurants. This Instant Pot dump and go butter chicken is so flavorful and delicious. You will never go back to normal style of cooking if you try this recipe. This one tastes exactly like restaurant style without any effort and it saves lot of time.
Prep Time:10 mins
Closed IP Time:15 mins
Total Time : 30 mins
Course: Lunch, dinner
Keyword: instant pot butter chicken
Servings: 4
Author: Janani Selvaraju
Ingredients Required:
-----------------------
Chicken Thighs - 5 Pieces or Chicken Breast - 3 Pieces
Unsalted Butter - 4 Tbsp or 1/2 stick
Chopped Onion - 1 Cup
Garlic - 4 pods & Ginger - 3 small pieces or Ginger Garlic Paste - 2 Tsp
Chopped Tomato - 4 Cups
Whole. Cashew - 1/4 cups or 10 to 15 pieces
Turmeric Powder - 1 Tsp
Red Chilly Powder - 1 Tbsp ( You can skip/reduce it if you don't like spicy food) [ Link to purchase :www.amazon.com... ]
Kashmiri Red Chilly Powder - 1 Tbsp (This is completely optional. Kashmiri red chilly powder gives nice vibrant color to the sauce .Also it is not spicy at all) [ Link to purchase : www.amazon.com... ]
Garam Masala - 1 Tbsp [ Link to purchase : www.amazon.com... ]
Salt - As required
White/Brown Sugar or Honey - 1 Tbsp
Kasoori Methi/ Dried Fenugreek Leaves - 1 Tbsp [ Link to purchase : www.amazon.com... ]
Heavy Cream - 1/2 Cup or Whole Milk - 1 Cup
Cilantro Leaves for garnishing.
PREP
1) Take an IP. Select "saute" mode set the temperature to medium and click on start.
2) When the IP is HOT, add butter and let it melt down.
3) After the butter melts down, add chicken thighs in single layer and roast it for 2 minutes on each side and then cancel the saute mode.
4) Now dump all the ingredients except heavy cream, kasoori methi and Cilantro leaves. Close the IP.
COOK
1) Select/Dial In the Manual/Pressure cook mode, set the pressure "High" , set the timer to 3 minutes and start the IP. Once it cooks down, wait for the pressure to release naturally.
Funtion : Manual/Pressure Cook
Release : Natural Release
2) When it is done, wait for the pressure to release naturally and then open the IP and take out the chicken pieces and cut it according to your preference.
3) Blend the remaining things in the IP into a very fine paste and add it back to the IP.
4) Now add the Chicken back to the pot.
5) Select saute mode and mix everything together. Add heavy cream and kasoori methi. Mix it and let it sit for 1 to 2 minute. Cancel the saute mode.
SERVE
Garnish it with cilantro leaves and serve it hot with rice or roti or chappathi or Naan.
STORE AND FREEZE:
Store it in the fridge for 3-4 days. Freeze it up to 3 months in the freezer. You can freeze it as a single servings, so that it is easy to thaw it.
I am using Instant Pot Ultra 10 In 1 Multi-Use Programmable Cooker Size:6 QT for my cooking.
Facebook Page: / instamom-101366631558084
Instagram : / instamomkitchen
I am using Instant Pot Ultra 10 In 1 Multi-Use Programmable Cooker Size:6 QT for making this recipe.
with love,
Janani
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17 окт 2024
