Pressure Cooker Butter Chicken

Ingredients

1 pkg

PERDUE® FRESH CUTS™ Diced Chicken Breast

6 tbsp

butter, divided

medium onion, diced

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

(15-ounce) can diced tomatoes

1/2 cup

coconut milk or heavy cream

Cilantro Leaves, for garnish

Basmati Rice for serving

Naan bread for serving

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%

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.

Total Carbs 8g

Dietary Fiber 2g

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.

Pressure Cooker Butter Chicken

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-ounce) can diced tomatoes
1/2 cup	coconut milk or heavy cream
	Cilantro Leaves, for garnish
	Basmati Rice for serving
	Naan bread for serving

Step one: Saute'

Press the sauté or brown button on your pressure cooker and add 2 tablespoons of butter. When 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 two: Cook

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

Step three: Whisk

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