Butter Chicken with Spiced Cashews

By on November 28, 2018
Screen Shot 2018 11 28 at 10.17.50 PM 300x336 - Butter Chicken with Spiced Cashews

Chandra Ram shares her Butter Chicken with Spiced Cashews recipe from her newly released cookbook “The Complete Indian Instant Pot®.”

This recipe requires an Instant Pot®.

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Screen Shot 2018 10 22 at 11.56.43 AM 300x227 - Butter Chicken with Spiced Cashews

 

Butter Chicken with Spiced Cashews
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Ingredients

  • 2 tablespoons ghee or vegetable oil
  • 2 cups finely diced onions
  • 1 teaspoon kosher salt
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • ½ teaspoon ground turmeric
  • 3 teaspoons Kashmiri chili powder, divided
  • 1 teaspoon Garam Masala, store-bought
  • 2 tablespoons tomato paste
  • 2 tablespoons chipotle chiles in adobo sauce, puréed or finely chopped
  • 1 cup water
  • 1 can diced tomatoes (with juice)
  • 2 pounds (1 kg) boneless, skinless chicken thighs, cut into 2-inch (5 cm) pieces
  • ½ cup raw cashew pieces
  • ¾ cup heavy or whipping (35%) cream
  • ½ cup chopped fresh cilantro, divided

Directions

  1. Using the Sauté function on High, heat the ghee in the inner pot for about 1 minute, until shimmering. Add the onions and salt; cook, stirring occasionally, for about 4 minutes, until the onions are softened. Add the ginger, garlic, turmeric, 2 teaspoons (10 mL) chili powder, garam masala and tomato paste; cook, stirring constantly, for about 1 minute, until fragrant. Stir in the chipotles in adobo sauce, water, tomatoes (with juice) and chicken.
  2. Secure the lid and cook on high pressure for 8 minutes. Meanwhile, toast the cashews in a small, dry skillet over medium heat, for 3 minutes, tossing the pan frequently, until lightly browned.
  3. Transfer to a medium bowl. Add the remaining 1 teaspoon (5 mL) chili powder and toss to coat. Set aside.
  4. Once the chicken is cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
  5. Remove the lid. If the sauce is watery, use the Sauté function on High to simmer the mixture for 5 minutes, until the sauce is reduced to the desired consistency. Stir in the cream and 1/4 cup (60 mL) cilantro. Transfer the chicken and sauce to a serving dish, garnish with the remaining cilantro and cashews and serve.

Notes

• Requires an Instant Pot®

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http://healthydirections.ca/butter-chicken-with-spiced-cashews/

Courtesy of The Complete Indian Instant Pot® Cookbook by Chandra Ram © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold. Photo credit: Galdones Photography

 

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