Butter Chicken
From Julia7 5 years ago
- 30 min - 8 hrs to make
- Serves 8
This freezable meal can be made with slow cooker or instant pot. Assemble ingredients minus all water and cornstarch in the order listed in the recipe and freeze uncooked in gallon size Ziploc bag. When ready to cook, cook from frozen following recipe’s instructions + 2 cups water increasing time to 30 minutes. Read more After follow whisk 1/4 cup water with 3 tbsp cornstarch and Saute until thickened. See less
Ingredients
- 2 cups water shopping list
- 1 large onion, chopped shopping list
- 4 large garlic cloves, minced shopping list
- 2 inch ginger root, minced shopping list
- 1 tbsp curry powder shopping list
- 1 tbsp garam masala shopping list
- 1 tsp chili powder shopping list
- 1 1/4 tsp salt shopping list
- 1/2 tsp freshly ground black pepper shopping list
- 14 oz can coconut milk, full fat shopping list
- 6 oz can tomato paste shopping list
- 2 tbsp maple syrup shopping list
- 3 – 3.5 lbs chicken drumsticks or thighs* shopping list
- 1/4 cup cold water shopping list
- 4 tbsp cornstarch shopping list
- cilantro and green onion, for garnish shopping list
- Brown rice, for serving shopping list
How to make it
- In Instant Pot, add ingredients in exact order as listed above: water, onion, garlic, ginger, curry powder, garam masala, chili powder, salt, pepper, coconut milk, tomato paste, maple syrup and chicken.
- Close the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Display will say ON, Instant Pot will take about 15 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown will begin.
- After 20 minutes, Instant Pot will beep, display will say OFF and now it needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 20 minutes – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid the mess and smell.
- Open the lid and press Sauté (cancel Keep Warm if it’s on). In a small bowl, whisk water and cornstarch with a fork, pour over chicken and stir gently. Cook for a few minutes until sauce has thickened a bit. Serve with brown rice, garnished with cilantro and green onions.
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in a fridge or on a counter.
- Assemble ingredients minus all water and cornstarch in the order listed in the recipe and freeze uncooked in gallon size Ziploc bag. When ready to cook, cook from frozen following recipe’s instructions + 2 cups water increasing time to 30 minutes. After follow whisk 1/4 cup water with 3 tbsp cornstarch and Saute until thickened.
- Recipe found on https://ifoodreal.com/instant-pot-butter-chicken/
People Who Like This Dish 3
- luisascatering Burlingame, CA
- Luisa1 Rancho Cucamonga, California
- clbacon Birmingham, AL
- Julia7 Nowhere, Us
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