Instant Pot Butter Chicken recipe by Urvashi Pitre with modifications for our family
Source: Urvashi Pitre
1. Place TOMATOES, GINGER, GARLIC, TURMERIC, CAYENNE, CUMIN, PAPRIKA, SALT, and 1 teaspoon of the GARAM MASALA, in Instant Pot. Mix the sauce.
2. Place chicken into the mixture and cover well. Do NOT cut chicken. Y
3. Set Instant Pot to HIGH and pressure cook for 10 minutes. Allow to depressurize before opening lid.
4. Remove chicken breasts and set aside. Place remaining contents in blender and blend until smooth. Wait 5-10 minutes to cool.
5. Chop chicken breasts into small cubes
6. Place chicken cubes back in Instant Pot
7. Stir in BUTTER, CREAM and remaining teaspoon of GARAM MASALA.
8. Set Instant Pot on saute for 10-15 minutes until warmed through
9. Serve with CILANTRO and NAAN
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (18g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 59 | ||
Calories from Fat: 51 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 8mg | 0 % | |
Potassium 45.8mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.4g | ||
Protein 0.6g | 1 % | |
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. |
Calories per serving: 59
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