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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