Butter Chicken

1 24 oz can tomatoes
6 cloves garlic
2 t ginger
1 t turmeric
1 t smoked paprika
1 t salt
1 t garam masala
1 t cumin
2 lb boneless skinless chicken thighs
4 oz butter, cubed
4 oz heavy cream
1 t garam masala
1/2 bunch cilantro, chopped
Large bag salad

Add all ingredients up to chicken thighs in the order listed.
Pressure Cook High 10 mins.
Natural Release Pressure 10 mins.
Manual Release remaining pressure.
Remove chicken and set aside.
Using immersion blender, blend everything in the pot.
Let sauce cool half an hour.
Add butter, cream garam masala, and cilantro.
Add chicken.
Serve with rice and salad.

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