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Name: Butter Curry Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 pounds boneless skinless chicken thighs cut into bite-siz; 4 tablespoons butter or ghee; 1 large onion peeled and chopped; 8-10 cloves garlic minced; 2 tablespoons fresh grated ginger; 1 tablespoon curry powder; 2 teaspoons Garam Masala; 1 teaspoon salt; 3/4 teaspoon smoked paprika; 15 ounces tomato sauce; 1 cup heavy; Chopped cilantro for garnish

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INGREDIENTS

2 pounds boneless skinless chicken thighs cut into bite-siz
4 tablespoons butter or ghee
1 large onion peeled and ; chopped
8-10 cloves garlic ; minced
2 tablespoons fresh grated ginger
1 tablespoon curry powder
2 teaspoons Garam Masala
1 teaspoon salt
3/4 teaspoon smoked paprika
15 ounces tomato sauce
1 cup heavy
Chopped cilantro for garnish

INSTRUCTIONS

Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don't burn. Once the onions are soft, turn off.

Add the chopped chicken thighs and canned tomato sauce. 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.

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.

NOTES

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Butter Curry Chicken

2 pounds boneless skinless chicken thighs cut into bite-siz
4 tablespoons butter or ghee
1 large onion peeled and chopped
8-10 cloves garlic minced
2 tablespoons fresh grated ginger
1 tablespoon curry powder
2 teaspoons Garam Masala
1 teaspoon salt
3/4 teaspoon smoked paprika
15 ounces tomato sauce
1 cup heavy
 Chopped cilantro for garnish

Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don't burn. Once the onions are soft, turn off.
Add the chopped chicken thighs and canned tomato sauce. 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.
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.

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Nutrition

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Serving Size: 1 (1349g)
Recipe Makes: 1

Calories: 122
Calories from Fat: 11 (9%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 2234.9mg		77 %
Potassium 1521.9mg		40 %
Total Carbohydrate 27g		8 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 19.2g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 122

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