Pressure Cooker Indian Butter Chicken
- 2lb's of chicken breast or tenderloins diced into ¼ inch pieces (if Frozen No need to Dice)
- 1 Stick of Butter (or ½ a cup)
- 2 Teaspoons of Garam Masala
- 2 Teaspoons of Cayenne Pepper (optional - omit if you don't want heat added to the dish)
- 2 Teaspoons of Curry Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon of Ground Ginger OR 2 Teaspoons of minced fresh ginger
- 1 Can of Coconut Milk (In can, sold at any grocery store)
- 1 Cup of Chicken Stock
- 1 6oz Can of Tomato Paste
- 1 Onion Minced
- 5 Garlic Cloves Minced
- Cilantro for Garnishing
- Salt to taste
- 2 Tbs Corn starch
- 1 Tbs Water
Turn Pressure Cooker On Saute Mode or press Chicken/Meat.
Place stick of butter into the pot and let it full melt until it becomes foamy and smells amazing.
Toss in onions and garlic and cook until halfway done, then add the coconut milk, chicken stock and tomato paste. Mix thoroughly.
Add the Curry Powder, Ground Cumin, Ginger, Cayenne Pepper, Garam Masala, and salt to taste.
Place frozen or thawed chicken in the pot and cover with sauce. Cook on Manual for 15 minutes or cook meal using Chicken/Meat button.
Once finished let sit in pot for 10 minutes with a NPR. If lid has not unlocked release the excess steam and remove the lid.
If your chicken was already diced skip this next step.
Turn pot back on to Saute or Keep Warm Method. With a sturdy spoon and fork gently cut/shred the chicken into desired size pieces.
Mix the cornstarch and water together and then add to the pot, mix well. Let pot boil until sauce is thickened.
Serve over a bed of basmati rice or jasmine rice. Garnish with fresh cut cilantro.
Recipe from: jayssweetnsourlife.com