Throwback to this delicious butter chicken I put together. Need to dust off the pressure cooker and do it again.
————————————————————————-2 lbs boneless skinless chicken thighs
8 oz unsalted butter
Juice of one lemon
1 c chopped sweet onion
2 tbsp tomato paste
1 tbsp each garlic paste, ginger paste
2 tbsp each (divided) coriander, cumin, paprika, turmeric
2 tsp cayenne pepper (optional)
2 tsp red pepper flakes (optional)
2 c crushed tomatoes
1 - 1/2 c heavy cream
1/4 c roasted cashew
1 tbsp garam masala (add at the end)
2 tbsp chopped cilantro or parsley to garnish
Season your washed boneless/skinless chicken with 1 tbsp each of the coriander, cumin, paprika, and turmeric; 1 tsp each of cayenne (cayenne will bloom and heat will be warmer second day) and red pepper flakes (this is optional for those who like heat), and lemon juice. Let your chicken marinate over night (2 hours minimum). Sauté your onions in 4 oz (half stick) of unsalted butter; add tomato paste, garlic paste, ginger paste, remainder of spices, and crushed tomatoes. Now add your seasoned chicken. Set your pressure cooker for chicken at 8 minutes and letter your cooker do its thing.
Once process is done allow steam to release. Carefully open pressure cooker. Remove chicken and cut into bite sized pieces.
Add garam masala, butter, and cream to sauce then blend with immersion blender. Return chicken pieces to pot, heat through and garnish. Serve over jasmine rice or eat, as my daughter prefers it, as a hearty soup.
I’ve told y’all before I don’t really do recipes I just go in the kitchen and flow. So apologies in advanced if I’ve missed anything. If you have any questions, don’t hesitate to ask. �
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