Pressure cooker butter chicken

CAL: 451 – 12F | 48C | 36P

Makes 3 servings | 30 minutes

• 1/2 cup Jasmine Rice (dry, rinsed)

• 1 tbsp Extra Virgin Olive Oil

• 1 Yellow Onion (chopped)

• 2 Garlic (cloves, large, minced)

• 1 tbsp Ginger (grated)

• 3 1/3 cups Fire Roasted Diced Tomatoes (from the can, with juices)

• 1 tbsp Garam Masala

• 1 tsp Coriander

• 1 tsp Cumin

• 1/4 tsp Cayenne Pepper

• 1 tsp Turmeric

• 1/3 cup Plain Cow’s Yogurt, Whole Milk

• 454 grams Chicken Thighs (boneless, skinless)

1. Cook the rice according to the package directions.
2. Turn the pressure cooker to sauté and add the oil. Sauté the onions, garlic, and ginger for one minute. Add the tomatoes and all of the spices. Cook for five minutes or until the mixture is bubbling and the tomatoes start to cook down.
3. Add the yogurt. Using an immersion blender, blend until smooth. You can also carefully add to a blender and blend, being sure to vent properly.
4. Add the sauce back into the pressure cooker and then add the chicken. Set to “sealing”, then press manual/pressure cooker and cook for eight minutes on high pressure. Allow the pressure cooker to release naturally.
5. Serve the butter chicken with the rice and garnish with parsley. Enjoy!

NOTES:

• Leftovers

  Refrigerate in an airtight container for three days.

• Serving Size

  One serving is 1/3 cup of rice and one cup of chicken and sauce.

• More Flavor

  Use heavy cream instead of yogurt to add a creamier richness to the sauce.

• Dairy-Free

  Use coconut cream or coconut milk instead of yogurt.

• Additional Toppings

  Garnish with finely chopped parsley or cilantro.