Meat/Butter Chicken

A: 1 1/2C plain yogurt
2T lemon juice
1T turmeric
2T garam masala
2T cumin, ground
3# chicken thighs
B: 8T butter
2 onions, diced
C: 4c garlic, minced
4T ginger, minced
1T cumin, whole seed
D: 1 stick cinnamon
2 tomatoes, diced
1 jalapeno pepper, minced
1/2t salt
2/3C chicken stock
4T almonds, crushed
E: 1 1/2C cream
2t tomato paste
F: 1/2C cilantro, chopped
1. Combine (A) in covered bowl or plastic bag, refrigerate 30 min, or up to 1 day.
2. Heat (B) in instant pot over medium high heat (or on machine saute function), saute until onions are translucent. Add (C), continue until onions are starting to caramelize.
3. Add (A) including marinade to pan, add (D), cover, and pressure cook 14 minutes. Add (E) and stir to combine.
4. Garnish with (F) and serve.

Servings: 8

$Id: butter_chicken,v 1.2 2019/02/10 16:40:19 deaven Exp $

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