Ingredients
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2 1/2 Pounds or 3 Medium sized Boneless Chicken Breast
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1 Medium Cubed Onion
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1 Large Cubed small or 3 Roma Cubed Tomatos
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6 Cloves Chopped Garlic
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1/4 JalepenoOptional
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1 Cup Chopped Cilantro
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2 Tablespoons Methi or Fenugreek LeavesFound in most Indian Stores
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1 Tablespoon Coriander Powder
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1 Tablespoon Cumin
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1 Tablespoon Kashmiri Chili PowderFound in most Indian Stores (For color)
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1 Tablespoon Cayenne Pepper Powder
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1 Teaspoons Turmeric
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1 1/2 Teaspoons Geramin La Brie’s Garam Masala
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1 Stick Whole Spice Cinnamon
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3 Whole Spice Cardamom
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2 Whole Spice Cloves
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1/2 Cup Plain Yogurt
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2 Small for Juice Lime
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1 Quart Whipping Cream
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1/2 Tablespoon Honey
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1/2 Cup Cilantro
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2 Tablespoons Vegetable Oil
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2 Tablespoons Ghee or Butter
Directions
Blend the ginger and garlic in a blender – to smoothen it add some hot or warm water – about ¼ cup-blend smoothly-Cut the chicken into cubes and add the yogurt – and ½ the quantity of the ginger garlic paste. Use ½ TB of the Garam Masala to the chicken and ginger garlic and mix well with the chicken in a separate bowl leave -2 TB to add later. Turn Insta pot to saute mode- Saute the cubed onion till translucent in 2 TB of vegetable oil. Add the ginger garlic paste and saute for about 2 minutes. Add the chicken with the yoghurt ½ Tb of garam masala , ginger garlic mixture and saute it then add the 2 Tb of ghee and saute it . for another minute or 2 add the dry powders-coriander, cumin, the 2 TB of garam masala the methi, Kashmiri chilli, cayenne, turmeric- add the jalapenos- then add the tomatoes, the whole spices and the 2 cubes of chicken bouillon and mix all together- Add ½ the whipping cream-add 1 cup of water close lid and put Insta pot on steam mode for 3 minutes- turn it off and then let steam off- Remove lid and then put it back on saute mode add lime juice and the honey -add the remaining whipping cream-turn saute off and Insta pot off- if the gravy is too watery add a 1 TB of cornstarch to thicken it.
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ONE OF MY FAVORITES! YUM!