A lighter take on the traditional Butter Chicken, cooked to perfection in a pressure cooker for a quick and tasty meal.
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup Greek yogurt. 1 cup tomato puree. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1 teaspoon ground turmeric. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon cinnamon. Salt and pepper to taste. 2 tablespoons olive oil. 1/2 cup chicken broth. Fresh cilantro for garnish.
Instructions: In a bowl, mix Greek yogurt, tomato puree, turmeric, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, and pepper to create the marinade. Add chicken pieces to the marinade, ensuring they are well-coated. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor. Select 'Saute' on the pressure cooker, add olive oil, and saut chopped onions until golden brown. Add minced garlic and grated ginger, saut for an additional 1-2 minutes. Add marinated chicken to the pressure cooker, stirring until the chicken is browned on all sides. Pour in chicken broth, seal the pressure cooker, and select 'Poultry' or 'Manual' setting for 10 minutes. Once cooked, release pressure naturally for 5 minutes, then use quick release. Stir the mixture and adjust seasoning if needed. Serve over rice or with naan bread, garnished with fresh cilantro.
Prep Time: 40 minutes
Cook Time: 15 minutes
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