Butter Chicken
Ingredients
4 4 servings (approx. 1.5 cups per serving)
Scaled from 4 4 servings (approx. 1.5 cups per serving)
- 15 ounce tomato sauce
- 3 tablespoons Garlic
- 2 teaspoons Minced Ginger
- 1 teaspoon Turmeric
- ½ teaspoons Red Pepper Flakes
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Cumin
- 1 pound Boneless Skinless Chicken Thighs
- 1 - 15-ounce can garbanzo beans {chickpeas}, drained
- 4 ounces butter cut into cubes,
- 4 ounces Heavy Cream,
- 1 teaspoon Garam Masala
- ½ cup chopped cilantro
- ¼ cup cashews
Instructions
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Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce.
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If it's frozen, push it into the sauce a bit so it defrosts better
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Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes.
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After that, release all remaining pressure.
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Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
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Serve over rice, or zucchini noodles
Nutrition
Per serving
| Calories | 695 |
|---|---|
| Fat | 49 |
| Saturated fat | 28 |
| Trans fat | 1 |
| Unsaturated fat | 18 |
| Cholesterol | 195 |
| Sodium | 940 |
| Carbohydrates | 31 |
| Fiber | 7 |
| Sugar | 8 |
| Protein | 32 |