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Ingredients
Marinade:
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½ cup plain yogurt
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1 tablespoon ginger-garlic paste
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1 teaspoon lemon juice
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1 teaspoon salt
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1 teaspoon ground red chile pepper
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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½ teaspoon garam masala
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1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
Butter Chicken Sauce:
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1 tablespoon oil, or as needed
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1 onion, finely chopped
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4 green chile peppers, sliced
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4 cloves garlic, chopped
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1 (1 inch) piece fresh ginger, finely chopped
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1 fresh tomato, chopped
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2 pods cardamom, crushed
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1 teaspoon ground red chile pepper
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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¼ teaspoon ground turmeric
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5 cashews, or to taste
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1 cup half-and-half
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1 tablespoon butter
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1 cup water (Optional)
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1 pinch salt to taste
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1 tablespoon finely chopped cilantro
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1 teaspoon dried fenugreek leaves (kasoori methi)
Directions
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Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.
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Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.
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Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.
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Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.
Tips
Substitute chicken thighs for the breasts if desired.
Use any type of low-fat cream you prefer.
Nutrition Facts (per serving)
350 | Calories |
18g | Fat |
19g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 350 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 8g | 40% |
Cholesterol 90mg | 30% |
Sodium 887mg | 39% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 3g | 10% |
Total Sugars 8g | |
Protein 28g | 56% |
Vitamin C 121mg | 135% |
Calcium 181mg | 14% |
Iron 3mg | 15% |
Potassium 688mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.