Instant Pot Butter Chicken:
2 lbs (or 6) Chicken Thighs, cut into bite size pieces
4 Tablespoons butter or ghee
1 large onion peeled and chopped
10 cloves garlic, minced
2 Tablespoons grated fresh ginger
1 Tablespoon Curry powder
2 tsps Garam Masala
1 tsp salt
3/4 tsp smoked paprika
optional, add desired amount of cayenne pepper if you like it spicy.
15 ounces tomato Sauce
2-3 Tablespoons golden raisins
1 cup heavy cream
1. Place the butter, chopped onions, garlic, ginger and all spices into instant pot. Set on Saute for 5 min. Stir to make sure the ingredients don't burn or stick. Once the onions are soft, turn off.
2. Add chopped chicken thighs, golden raisins, and canned tomato sauce. Lock the lid into place and turn the instant pot on Manual, High for 7 minutes. Once finished, turn the Instant pot off, and then perform a quick release to release the steam pressure. Once the valve button drops, unlock the lid and remove.
3. Stir in the heavy cream. Set the pot on Saute again, and simmer and stir for 2 minutes to thicken the sauce.
Serve over brown basmati rice (I love the quick cooking stuff from Trader Joe's. Brown rice in 15 min!) And Garnish with a hefty scoop or two of Kachumber salad on the side, or on top! The more the better. Recipe adapted from A Spicy Perspective
Kachumber Salad:
1 small onion, finely chopped
2 medium tomatoes chopped small
1 large cucumber chopped small
4-5 red radishes chopped small
1/4 cup packed chopped cilantro
1/4 tsp salt
1/4 tsp black pepper
Juice of one Lime
Combine all chopped ingredients and lime juice and stir.
