Instant-Pot Butter Chicken with Naan Bread

Name: Instant-Pot Butter Chicken with Naan Bread
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: Asian, Indian
Ingredients: 14 oz canned tomatoes; 2 tbsp garlic; 2 tsp minced ginger; 1 tsp turmeric; 1/2 tsp cayenne pepper; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp Garam masala; 1 tsp ground cumin; 1 lb boneless-skinless chicken thighs; 4 oz cubed butter; 4 oz heavy cream; 1 tsp garam masala; 1/2 cup chopped cilantro; 1 cup warm water; 1/4 cup sugar; 1 tbsp yeast; 1 beaten egg; 3 tbsp milk; 2 tsp salt; 3 1/2 cup flour

14 steps

Prep:40minCook:40min

Updated at: Fri, 18 Aug 2023 00:54:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories256.4 kcal (13%)

Total Fat11 g (16%)

Carbs29.1 g (11%)

Sugars5 g (6%)

Protein10.4 g (21%)

Sodium522.5 mg (26%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

15 servings

Instructions

For Butter Chicken

Step 1

Place all ingredients into an Instant Pot in the order listed, EXCEPT for the finishing ingredients. Mix the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better

Step 2

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

Step 3

Open up the pot and remove the chicken carefully and set aside

Step 4

Blend together all the ingredients, preferably using an immersion blender

Step 5

It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon

Step 6

Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

Step 7

Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.

Step 8

Serve over rice and with naan bread!

For the Naan Bread

Step 9

In a bowl, whisk the water, yeast, and sugar together. Let the ingredients sit for about 10 minutes at room temperature until frothy.

Step 10

Nest, whisk in the milk, egg, and salt. In small portions, carefully add the flour as you mix. Knead the flour for 6-8 minutes by hand on a lightly floured surface or in a stand mixer.

Step 11

Place dough in a bowl and cover it with a plastic wrap. Let the dough rise for about an hour, or until it has doubled in volume.

Step 12

Split the dough into 10-15 equal sized pieces. Roll each piece into a ball and place it on well-floured work surface. Cover the dough balls with a towel and allow them to rise for 15-20 minutes.

Step 13

On a lightly floured surface, roll out each dough ball until it's thin.

Step 14

On a preheated cast iron skillet, or a non-stick pan, cook each naan for about 3 minutes on each side.