Butter Chicken (Whole 30)

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Wednesday I gave you a recipe for ghee.  Today I give you a recipe to use it.

Butter Chicken

Adapted  From The Castaway Kitchen

1 lb boneless, skinless chicken thighs

1 TBS lemon juice

1/2 tsp salt

1 1/2 ts garam masala

2 1/4  tsp turmeric

1 1/2 tsp cumin

1/2 tsp black pepper

1 1/2 TBS ghee , use butter if not Whole 30

1/2 large sweet onion, diced

1″ piece fresh ginger, peeled and minced

1 1/2 cloves garlic, minced

1 bay leaf

1/2 cinnamon stick

1/2 cup coconut milk

1/2 tsp apple cider vinegar

1/4 cup chopped almonds

1/4 bunch cilantro, chopped

Pre heat the pressure cooker using the saute function.  When hot, add the ghee.  When melted, add the onion, garlic, ginger and bay leaf and saute 5-6 minutes.  Add the chicken, all the spices and salt; stir well.  Add the lemon juice, vinegar and cinnamon stick.  Stir well.  Cook until the chicken is lightly browned,   Cancel the saute function.  Lock the lid and cook on high for 20 minutes.  Naturally release the pressure.  Open the lid and cancel the pressure cooking function and set the saute function.  Stir in the chopped almonds and simmer 10 minutes to reduce the sauce a bit. 

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