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HomeIndian Butter Chicken

Indian Butter Chicken

Photo Credit:- Cosori Air Fryers
Butter chicken is definitely a comforting dish, with its warm, velvety sauce of curry spices coating tender chicken. I use a creamy cashew puree to mellow out the spices and thicken the luscious sauce.

INGREDIENTS

  • 1/2  cup  whole raw cashews
  • 6  tablespoons  ghee or unsalted grass-fed butter
  • 3  pounds  boneless skinless chicken thighs  trimmed of fat and cut into  2-inch  cubes
  • 2  shallots  chopped (about  1/2 cup)
  • 1/2  yellow onion  chopped
  • 1  cup  tomato puree
  • 3/4  cup  tomato paste
  • 3  tablespoons  freshly squeezed
  • lemon juice
  • 4  cloves  garlic  minced
  • 6  green cardamom pods  bruised with the butt of a knife
  • 1  cinnamon stick
  • 2  bay leaves
  • 3  tablespoons  Ginger  peeled and minced
  • 2 1/2  tablespoons  garam masala
  • 1  tablespoon  ground cumin
  • 1  tablespoon  fine sea salt
  • 2  teaspoons  ground turmeric
  • 1  teaspoon  fenugreek seeds
  • Toasted slivered almonds  for garnish
  • chopped fresh cilantro  for garnish
  • Garlic Naan  for serving

INSTRUCTIONS

  1. Bring a kettle of water to a boil. Place the cashews in a bowl and add enough boiling water to cover. Soak for 30 minutes.
  2. Heat  2 tablespoons  of the ghee in an Instant Pot using the  Sauté  setting. Add the chicken, shallots, and onion and sauté for 8 minutes, until the chicken is browned and the onion is translucent. Add the remaining  4 tablespoons  ghee, the tomato puree, tomato paste, lemon juice, garlic, cardamom, cinnamon stick, bay leaves, ginger, garam masala, cumin, salt, turmeric, and fenugreek and stir to combine. Secure the lid and select the meat/stew setting, or select the  Pressure Cook and Manual  setting and cook at  high  pressure for  10 minutes.
  3. Meanwhile, drain the cashews, rinse, and drain again. Combine the cashews and  3/4 cup  water in a blender. Blend on high speed until very smooth and creamy, about 30 seconds in a high-speed blender, or 1 minute in a conventional blender.
  4. When the Instant Pot timer is done, quick release the pressure and stir in the cashew cream. Spoon the butter chicken into serving bowls. Sprinkle with almonds and cilantro and serve with naan on the side.

RECIPE NOTES

Tidbits: Repurpose any leftover sauce by adding it to some sautéed vegetables and rotisserie chicken or cooked shrimp for a quick dinner the next day.

Source:- Cosorithis

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