Instant Pot Butter Chicken With Cashews
Note: Kashmiri chili powder is very red in color; a substitute would be to use paprika with some cayenne added. From “The Complete Indian Instant Pot Cookbook,” by Chandra Ram.
• 2 tbsp. ghee (clarified butter) or vegetable oil
• 2 c. finely diced onions
• 1 tsp. kosher salt
• 1 tbsp. minced ginger
• 1 tbsp. minced garlic
• 1/2 tsp. ground turmeric
• 3 tsp. Kashmiri chili powder, divided (see Note)
• 1 tsp. garam masala (a spice blend)
• 2 tbsp. tomato paste
• 2 tbsp. chipotle chiles in adobo sauce, puréed or finely chopped
• 1 (14-oz.) can diced tomatoes, with juice
• 2 lb. boneless, skinless chicken thighs, cut into 2-in. pieces
• 1/2 c. raw cashew pieces
• 3/4 c. heavy whipping cream
• 1/2 c. chopped fresh cilantro, divided
Using the sauté function on high on the Instant Pot, heat the ghee in the inner pot for about 1 minute, until shimmering. Add the onions and salt; cook, stirring occasionally, for about 4 minutes, until the onions are softened.
Add the ginger, garlic, turmeric, 2 teaspoons chili powder, garam masala and tomato paste; cook, stirring constantly, for about 1 minute, until fragrant. Stir in the chipotles in adobo sauce, 1 cup water, tomatoes (with juice) and chicken. Secure the lid and cook on high pressure for 8 minutes.
Meanwhile, toast the cashews in a small, dry skillet over medium heat, for 3 minutes, tossing the pan frequently, until lightly browned. Transfer to a medium bowl. Add the remaining 1 teaspoon chili powder and toss to coat. Set aside.
Once the chicken is cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Remove the lid. If the sauce is watery, use the sauté function on high to simmer the mixture for 5 minutes, until the sauce is reduced to the desired consistency. Stir in the cream and 1/4 cup cilantro. Transfer the chicken and sauce to a serving dish, garnish with the remaining cilantro and cashews, and serve.
Nutrition information per serving:
Calories 435 Fat 28 g Sodium 719 mg
Carbohydrates 14 g Saturated fat 13 g Total sugars 7 g
Protein 30 g Cholesterol 184 mg Dietary fiber 3 g