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Sesame-Ginger Chicken
Now and Later Butter Chicken
| By : |
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
|
Ingredients
- 14.5 ounces diced tomatoes
1 can , undrained - 5 or 6 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne
- 1 teaspoon smoked paprika
- 2 teaspoons garam masala divided
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 pound boneless, skinless chicken breasts or thighs
- 1/2 cup unsalted butter cut into cubes, or
1/2 cup coconut oil - 1/2 cup heavy (whipping) cream or full-fat coconut milk
- 1/4 to 1/2 cup chopped fresh cilantro
4 cups Cauliflower Rice or cucumber noodles
Ingredients
|
Instructions
- Put the tomatoes, garlic, ginger, turmeric, cayenne, paprika,
1 teaspoon of garam masala, cumin, and salt in the inner cooking pot of the Instant Pot®. Mix thoroughly, then place the chicken pieces on top of the sauce. - Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes. When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set aside.
- Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. (Or use a stand blender, but be careful with the hot sauce and be sure to leave the inside lid open to vent.) After blending, let the sauce cool before adding the remaining ingredients or it will be thinner than is ideal.
- Add the butter cubes, cream, remaining
1 teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done. - Remove half the sauce and freeze it for later or refrigerate for up to 2 to 3 days.
- Cut the chicken into bite-size pieces. Add it back to the sauce.
- Preheat the Instant Pot® by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces if you like, but don’t shred it. 8. Serve over cauliflower rice or raw cucumber noodles.
After losing 80 lbs by following a restricted calorie, low carb, keto diet, I use this blog to share easy and delicious recipes from around the world with foodies who enjoy good food, but don’t always have the time to cook elaborate meals. I’ve chosen to keep it largely ad-free, except for a few helpful affiliate links.
I am not a professional blogger. In fact, what I really do for a living is to run Tasseologic (www.tasseologic.com) which is a data-driven CRM agency. I have a doctorate in Experimental Psychology, and I use what I learned as a scientist to help drive incremental ROI via marketing.
I use my Instant Pot a lot, and I enjoy a variety of cuisines, so you’ll see lots of recipes from India, Mexico, Thailand, Korea, etc. in the blog. I hope you enjoy the recipes, and I’d love to hear from you as you try one.
If you’d like to purchase the e-cookbooks I’ve written, click here: https://twosleevers.com/shop/ Read More…
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So delicious!
Delicate rich (buttery) indian flavor…made with whole coconut milk but no cumin (already in Garam Marsala) Perfect with Califlower rice. Add at least additional 30 minutes for depressurizing, cool down and then reheating steps.
Silky smooth and delicious. Sadly, we didnt get a second meal outbof this.
This was SO good. I’ll be making it again
My first Instant Pot meal. Not only was it a success, it was awesome! Definitely a ‘make-again’ meal.
Great Butter chicken recipe. I used less cayene, 6Tbsp. Butter and coconut milk. We loved it.
If my family does not get this chicken dish every sunday there will be a riot. Extra sauce disappears next day. Addictive.
I was expecting something a little sweeter and buttery but I opted for the coconut oil over the butter.
Yummy
My son requests this recipe regularly!
This was so good and quick! Used ghee and coconut milk and a combination of thighs and breasts. Definitely will make again!!
Very good.
I used butter and jeavy cream. Absolutely delicious! I was hoping for some leftovers but there were none.
Packed full of flavour and really straightforward to make – new fave!
Perfect even if i doubled the receipe ! Easy to do !
We love this recipe. But can you tell me how long to reheat the frozen leftover sauce in the instant pot?
My FAVORITE Butter Chicken recipe. This is the one I mention whenever anybody asks…for ANY Indian recipe!
My aging digestive system prefers half & half over cream. Also, I often make the following NON-TRADITIONAL modifications to add another layer of flavor: I start the recipe by sauteing an onion; I add a few shredded carrots; I toss in 1 or 2 quartered red peppers (scrape the meat into the sauce, discard the skins). Since you puree the sauce, the veggies blend right in. Yum!
Can I substitute ghee for butter? Is there a reason the recipe specifically calls for butter?
Hi Jacob,
Ghee is just clarified butter and better to cook with in my opinion. Butter may add a “creamier” result because of the milk solids and most have butter in their fridge.
Feel free to substitute.
It was a little too spicy for my family’s taste (my family has a cat’s tongue), but it was pretty good otherwise. The sauce especially was good consistancy.
If you’re sensitive to spice, I suggest adding either more coconut milk or yogurt.
After talking about your weight loss, disappointed you didn’t share the calories in this recipe,