Instant Pot Indian Butter Chicken


Instant Pot Indian Butter Chicken 

Homeshabby.com - Instant pot Indian butter chicken! This was so yummy! I mean, anything with butter in the title has to be amazing! This chicken is so tender, and the flavor is smooth yet deep. I seriously loved it! .
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*3 boneless skinless fresh chicken breasts cut into one inch cubes
*2 Tablespoons garam masala
*1 teaspoon salt
*1/2 teaspoon black pepper
*4 Tablespoons butter, divided
*1 medium sized white or yellow onion, diced
*1 jalapeño pepper, seeded and finely chopped-optional
*3 cloves finely minced garlic
*1 Tablespoon minced fresh ginger
*1 teaspoon ground turmeric
*1, 14.5 ounce can of diced tomatoes
*1, 8 ounce can tomato sauce
*1/2 cup chicken broth
*1/2 cup heavy cream
.*1/2 cup chopped fresh cilantro
*Cooked white rice
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Directions:
1. Put the chicken in a bowl, and sprinkle it with the garam masala, salt and pepper. Toss it well and rub the spices into the chicken. Set aside and let it marinate for at least 20 minutes. Meanwhile:
2. In the instant pot, push the “SAUTÉ” button. Add 2 Tablespoons of the butter, let it melt, then add the onion. Cook stirring often until onion is soft and translucent. 
3. Add the remaining 2 Tablespoons of butter, then also add the ginger, garlic, and jalapeño. Cook and stir 5 minutes more. 
4. Add the broth, chicken, diced tomatoes, tumeric and tomato sauce to the pot stir to combine. 
5. Secure the lid, seal the pressure valve, press “CANCEL” (to turn off the sauté function) then press “POULTRY”. .
6. Let the #instantpot do its thing, and you can walk away 🙌🏻 this cycle could take about 30 minutes. 
7. When it is done cooking, let it depressurize naturally for at least 10 minutes (otherwise it will be dry and chewy) then you can twist the steam valve to release the pressure. 
8. After it is done cooking, stir in the heavy cream. Serve over white rice and garnish with cilantro. Enjoy!!!
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*if* the liquid in the pot is extraordinarily watery, remove the chicken and thicken with a cornstarch slurry (1/4 cup cold water mixed with 1-2 Tablespoons of cornstarch) and cool on “SAUTE” mode for a few minutes until thickened. Then cool slightly, and replace the chicken and add the cream.