Indian Butter Chicken
- Serving Size6
Ingredients
- 10 pastured boneless skinless thighs
- 2 14oz cans organic diced tomatoes
- 2 T ginger
- 2 tsp cumin
- 1 T paprika
- 2 tsp salt
- ½ c Organic full fat Greek yogurt (optional)
- ¼ c firmly packed minced cilantro (optional)
- 12 oz organic chicken stock
- 4 T butter
Directions
Stove top directions:
Cook chicken at 350 in oven for 30 minutes or until fully cooked.
In the meantime, add all other ingredients to blender except for butter. Set aside.
Shred chicken (hint: using a food processor makes this go much faster)
Add butter to large stock pot and heat just until melted. Add the chicken and blended ingredients.
Cook an additional 15 minutes and serve.
Crockpot directions:
Place all of the ingredients above into the crockpot.
Cook on low for 6-8 hours in the crockpot or on high for 3 hours in the crockpot.
Serve & Enjoy!
Instant Pot directions:
Blend all ingredients but chicken and butter.
Put butter in pot and hit sauté. Let butter melt and add chicken, stirring around to butter the chicken, sautéing a bit.
Pour in blended ingredients. Hit manual and cook for 15 minutes, allowing pot to natural release.
Serve & Enjoy!
Recipe adapted from: Pressure Cooking Today
Print Recipe
Recipe Categories
- Appetizers (32)
- Bacon (33)
- Beef (33)
- Beverage (1)
- Breads (4)
- Breakfast (38)
- Chicken (91)
- Condiments (8)
- Crockpot Recipes (21)
- Desserts (45)
- Egg (44)
- Fish (16)
- Holiday Recipes (29)
- Instant Pot (11)
- Main Courses (188)
- Pork (16)
- Salads (15)
- Sausage (13)
- Shrimp (3)
- Side Dishes (30)
- Snacks (27)
- Soups (20)
- Spirits (1)
- Turkey (25)