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Pressure Cooker Butter Chicken

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PERDUE^® FRESH CUTS^® Diced Chicken Breast

In The Fresh Meat Case

Pressure Cooker Butter Chicken

PERDUE® FRESH CUTS® Diced Chicken Breast

In The Fresh Meat Case

Made With:

PERDUE^® FRESH CUTS^® Diced Chicken Breast

PREP TIME: 10min COOK TIME: 5min
Serves 4

PREP TIME: 10min COOK TIME: 5min

Serves 4

460
Calories
48g
Protein
910mg
Sodium
15g
Sat. Fat
4g
Sugar

Serving Per Recipe: 4
Amount Per Serving
Calories 460
% Daily Value*
Total Fat 24g	37%
	Saturated Fat 15g	75%
Cholesterol 160mg	53%
Sodium 910mg	38%

Total Carbs 8g	3%
	Dietary Fiber 2g	8%
	Sugars 4g
Protein 48g
Vitamin A 20%
Vitamin C 25%
Calcium 8%
Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

1 pkg. PERDUE^® FRESH CUTS^® Diced Chicken Breast

6 tbsp. butter, divided

1 medium onion, diced

4 cloves garlic, minced

1 tsp. grated ginger

1 tsp. ground cumin

2 tsp. garam masala, divided

1 tsp. turmeric

1 tsp. smoked paprika

1 tsp. salt

1/2 tsp. black pepper

1 (15 oz.) can diced tomatoes

1/2 cup coconut milk or heavy cream

Cilantro leaves, for garnish

Basmati rice, for serving

Naan bread, for serving

Step 1

Sauté

Press the sauté or brown button on your pressure cooker and add 2 tablespoons of butter. When the butter has melted, add the onions and sauté for 3 to 4 minutes or until the onions begin to soften. Add the chicken, garlic, ginger, cumin, 1 teaspoon of garam masala, turmeric, smoked paprika, salt and black pepper. Sauté for 2 to 3 minutes. Add the tomatoes with their juices and stir to combine.

Step 2

Cook

Close the pressure cooker lid and set a timer for 5 minutes. When it beeps, turn it off and use the quick pressure release to release any remaining pressure. Remove the lid carefully and let the sauce cool.

Step 3

Whisk

After the sauce has cooled for about 5 minutes, whisk in the remaining 4 tablespoons of butter, the coconut milk and the remaining 1 teaspoon of garam masala. The sauce should be thick enough to coat the back of a spoon.