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Wednesday, February 28, 2018

Instant Pot Indian Butter Chicken



Super easy yet authentic Keto Indian Butter Chicken. Filled with lots of spices what great flavor this chicken turns out to be. If  you like Indian Spicy Foods you will have to try this recipe.
An easy Instant Pot Keto
Recipe that's family-friendly and ready in 30 minutes.

Dietary Consideration: Gluten-Free, High Fat, High Protein, Keto, Low Carb

Servings 4

Ingredients
1 14- ounce can diced tomatoes
5-6 cloves garlic
1-2 teaspoons minced ginger
1 teaspoon turmeric
1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon Garam Masala
1 teaspoon ground cumin
1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever
works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

Instant Pot instructions
Place all ingredients into a Instant Pot in the order listed, EXCEPT for the
butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before
you place the chicken on top of the sauce. If it's frozen, push it into the sauce
a bit so it defrosts better
Close the cooker and set for 10 mins on high, and let it release pressure
naturally for 10 minutes. After that, release all remaining pressure.

Open up the pot and remove the chicken carefully and set aside
Blend together all the ingredients, preferably using an immersion blender
Add the cut up butter, cream, cilantro, and garam masala and stir until well
incorporated.
It's best to let the sauce cool just a little before adding the butter and the
cream. Adding it into the boiling sauce will make your sauce very thin. If that
happens, just put it in the fridge for a little and let it thicken up. It should
be thick enough to coat the back of a spoon

You can Take out half the sauce and freeze for later or store in the fridge for 2-3 days
Add the chicken back in and heat through. Break it up into smaller pieces if you
need but don't shred it.

Serve over rice, or zucchini noodles

Using leftover sauce
Use leftover cooked chicken and mix in with the gently heated sauce, let it
simmer for a few for the flavors to meld together and there you go. Add some
fresh cilantro on top.
You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of
paneer and mix gently into the heated sauce and let it simmer for a few for the
flavors to meld together and there you go.

Notes
be careful when blending the hot sauce

Full of flavor


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Garam Masala Recipe
Here's a simple recipe for garam masala. If you make yours this way, starting
with whole seeds which you toast and grind yourself, your garam masala will be
much more fragrant and flavorful than anything you buy in a jar at the store.

3 Tbsp coriander seeds
2 Tbsp cumin seeds
2 Tbsp cardamom seeds
2 Tbsp black peppercorns
1 tsp whole cloves
1 tsp freshly grated nutmeg
1 whole cinnamon stick

Place everything but the nutmeg in a dry skillet and toast for about ten minutes
over medium-high heat, stirring from time to time to keep everything cooking
evenly. When the ingredients have darkened slightly and give off a rich, toasty
aroma, remove them from the pan and let them cool.

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