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|By :The Essential Indian Instant Pot Cookbook by Archana Mundhe|
|Browse Category||Kid-Friendly, Poultry, Seven Ingredients or Less|
|Diet||Gluten Free, Paleo|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Basmati Rice, Chicken, Garam Masala, Onion|
|Prep Time||10 minutes|
|Cook Time||25 minutes|
4 -6 servings
NOTE The unsweetened coconut cream used in the recipe (not to be confused with the sweetened coconut cream used primarily in cocktails) can be found canned in grocery stores. It
can be replaced with the cream from a can of regular full-fat coconut milk. Put the can of coconut milk in the refrigerator for 4 to 5 hours or in the freezer for 5 minutes to separate the
cream from the water, then open the can and scoop off the cream from the top of the coconut water.
This authorized collection of 75 simplified Indian classics for the immensely popular electric pressure cooker, the Instant Pot, is a beautifully photographed, easy-to-follow source for flavorful weekday meals.
The Essential Indian Instant Pot Cookbook is your source for quick, flavorful Indian favorites and contemporary weekday meals. With 75 well-tested recipes authorized by Instant Pot covering every meal of the day, this is a go-to resource for classic chicken, lamb, and vegetarian curries; daals, soups, and seafood like fennel and saffron spiced mussels; breakfast delights like spicy frittata and ginger almond oatmeal; and sweet treats like rose milk cake and fig and walnut halwa.
ARCHANA MUNDHE is a software engineer turned recipe developer, cooking instructor, and food blogger who writes at Ministry of Curry. Born and raised in western India, Mundhe now cooks and writes in New Jersey, where she lives with her husband and their two sons.
Excellant! One of my first recipes i made ! Even better the next day!
So good! Thank you!
Really easy to make and very tasty. I have made this to add to my freezer too. One point is that on step 4 if you’re not using the instant pot to cook the rice it isn’t very clear that you need to add the coconut etc to the chicken not the rice!!!
So good, also one of the first instant pot recipes i tried. Easy to make and my picky eater even loved it.
This was my 2nd instant pot recipe ever and a definite winner! Very balanced flavor, which is always my complaint when I try to cook Indian food.
Being new to instant pot, I found the instructions confusing since I didn’t want to make the rice in the pot with the butter chicken. After reading it over and over, I decided to skip #2 and proceed. That worked! Whew!
When in make it again I will add less salt. (Cutting down to 1 or 1.5tsp)
Just straightforward, delicious. Throw it together and… Did i mention how lovely the house smells?
I’m confused. Do I cook the rice in a pot that I put in the instant pot that has the chicken cooking in?
Unfortunately, the IP stopped high pressure cooking saying “burnt” (and it was burnt) and the rice remained pretty much uncooked in the pot inside the pot.
But other than that, the chicken was simply delicious!
I will add more water next time.
Your instructions are NOT clear.
The cooking method is called pot-in-pot, using a steam rack above the butter chicken sauce, place an oven-safe dish that fits in the inner pot on the steam rack. This allows you to cook both the butter chick and rice at once.
Thank you for your feedback.
If you could provide us more information to where in the recipe it is unclear; we can help clarify it.
To understand where in the recipe you are experiencing difficulty please provide us more information
Good but lots of tomato taste. I will double the garam masala and spices next time.