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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