IRISH CHICKEN CURRY RECIPE RECIPES

BUTTER CHICKEN – INSTANT POT RECIPES

Butter Chicken – Instant Pot Recipes image

Butter chicken, also known as chicken makhani, is more like a treat than an entrée—and quite possibly the most popular dish at any Indian restaurant. This heavenly, creamy curry highlights the robust flavors of Kashmiri chile, dried fenugreek leaves, and garam masala. Served with classic basmati rice and naan, this dish evokes excitement on any menu. Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a hearty, aromatic flavor. Every region (and family) across India has its own version. My mom’s recipe calls for twenty-one whole roasted spices, some of which are hard to find, and it takes days to make. Here is a simplified version with a similar authentic flavor.

Provided by The Essential Indian Instant Pot Cookbook by Archana Mundhe

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 -6 servings

Number Of Ingredients 24

Ingredients

2 tbsp ghee
1 large yellow onion (finely diced)
2 lbs chicken thighs (boneless, skinless, halved and patted dry)
1 cup tomatoe puree (canned)
1/2 cup Water
1 tbsp Ginger (fresh, grated)
1 tbsp garlic (minced)
2 tsp kashmiri red chile (powder or another mild red chile powder)
2 tsp kosher salt
1/2 tsp tumeric (ground)
1/2 cup coconut cream (canned (see notes))
2 tbsp tomatoe paste
2 tbsp fenugreek leaves (dried)
2 tsp sugar
1/2 cup cilantro (fresh)
1 tsp garam masala ((recipe below))
2 tbsp black peppercorns
2 tbsp cloves
1 tbsp cinnamon sticks (crushed)
2-5 green cardamom pods ((about 2 teaspoons))
1 tbsp black cumin seed (or cumin seeds)
1 cup Basmati rice
1 1/2 cups Water
1 tsp kosher salt

Steps:

Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
To make the rice: In a 1 1/2-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.
Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Add to the pot the coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.

HEARTY CHICKEN CHILI – INSTANT POT RECIPES

Hearty Chicken Chili – Instant Pot Recipes image

Provided by Instant Pot Recipe Collection Cookbook

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tbsp vegetable oil
1 onion (finely chopped)
1 Jalapeno pepper (minced)
1 clove garlic (minced)
1 1/2 tsp chili powder
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp black pepper
1/4 tsp red pepper flakes ((optional))
1 cup chicken broth
1 1/2 lbs boneless skinless chicken thighs (cut into 1-inch pieces)
15 ounces hominy (2 cans, rinsed and drained)
15 ounces pinto beans (1 can, rinsed and drained)
1 tbsp all-purpose flour ((optional))
chopped fresh cilantro ((optional))

Steps:

Press Sauté; heat oil in Instant Pot®. Add onion; cook and stir 3 minutes or until softened. Add jalapeño, garlic, chili powder, salt, cumin, oregano, black pepper and red pepper flakes, if desired; cook and stir 30 seconds. Stir in broth; cook 1 minute. Add chicken, hominy and beans; mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 6 minutes.
When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
For thicker chili, stir 1 tablespoon flour into 3 tablespoons cooking liquid in small bowl until smooth. Press Sauté; add flour mixture to chili. Cook about 5 minutes or until chili thickens, stirring occasionally. Garnish with cilantro.

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BUTTER CHICKEN – INSTANT POT RECIPES

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Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.

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HEARTY CHICKEN CHILI – INSTANT POT RECIPES

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For thicker chili, stir 1 tablespoon flour into 3 tablespoons cooking liquid in small bowl until smooth. Press Sauté; add flour mixture to chili. Cook about 5 minutes or until chili thickens, stirring occasionally. Garnish with cilantro.

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