Keto Pressure Cooker Butter Chicken
Jan 29, 2018
Since I've been on Ketogenic way of living, I find myself trying a lot more different recipes. I love Indian Food so much but I never tried to cook at home. But here it is! This chicken is so delicious and easy to make. I hope you try it.
Ingredients
14- ounce can diced tomatoes
5-6 cloves garlic
1-2 teaspoons minced ginger
1 teaspoon turmeric
1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon salt ( or less or more for your taste)
1 teaspoon garam masala
1 teaspoon ground cumin
1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
Instant Pot instructions
1, Place all ingredients in an Instant Pot and mix well. EXCEPT butter, cream and 1 teaspoon of the garam masala.
2, Close the cooker and set for 10 mins on high.
3, Open up the pot and remove the chicken carefully and set aside
4, Add the cut-up butter, cream, and garam masala into the sauce and stir until well incorporated.
5, It's best to let the sauce cool just a little before adding the butter and the cream. Adding it to the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon(Take out half the sauce and freeze for later use- so yummy!)
6, Add the chicken back in and heat through.
7, Serve over cauliflower rice for me and rice for my kids!
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