Original recipe from Budget Bytes.
1) Dice the onion and place it in the bottom of your pressure cooker.
2) Nestle the chicken into the pressure cooker on top of the onions. Top the chicken with the minced garlic, grated ginger, some freshly cracked pepper, and the garam masala.
3) Pour 30 oz. of tomato sauce over top of the chicken and spices.
4) Place the lid on the pressure cooker and cook for 45 minutes.
5) Cook the rice however you prefer (I use a rice cooker).
6) When it's finished cooking, carefully remove the chicken from the sauce and transfer them to a cutting board. Use two forks to shred the chicken.
7) While the chicken is out of the pot, taste the sauce and add any salt or extra garam masala if desired.
8) Once seasoned to your liking, stir in the half and half.
9) Return the shredded chicken meat to the pot and stir to combine.
10) Serve the meat and sauce over rice and/or with flat bread for scooping up the delicious sauce. Top with freshly chopped cilantro if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 596 | ||
Calories from Fat: 66 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 102.5mg | 32 % | |
Sodium 891.2mg | 31 % | |
Potassium 1036.2mg | 27 % | |
Total Carbohydrate 84.6g | 25 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 81.1g | ||
Protein 44.8g | 64 % | |
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: 596
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