Cheesy Chicken Pie
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PREP TIME: 10min COOK TIME: 5min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 24g||37%|
|Saturated Fat 15g||75%|
|Total Carbs 8g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A 20%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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
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.
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.
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.
Serve Pressure Cooker Butter Chicken over basmati rice and top with cilantro leaves. Serve with cucumbers in yogurt and naan on the side.
Pressure Cooker Butter ChickenAdd Your Comment