Recipes

[haddon9]

@AussieLuvr . I plan on trying the butter chicken.  It sounds delicious!

I finally used my Instnat Pot last night for the first time!  I'm still trying to figure out which button to use! LOL!....however I made the Chicken parm and it was so good!

I got the recipe last week from watching the today show. Here it is:

Instant Pot Chicken Parmesan

Nathan Congleton / TODAY

print recipe 

 (60 rated)

COOK TIME:3 minutes

 

PREP TIME:15 minutes

 

SERVINGS:2 to 3

This easy chicken Parmesan takes just 20 minutes to make, start to finish. 

Ingredients

• • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1½ cups prepared marinara sauce
  • 3 tablespoons grated Parmesan cheese
  • Freshly ground black pepper
  • 4 thin chicken cutlets (10 to 12 ounces total)
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon dried oregano
  • 4 ounces fresh mozzarella cheese, grated
  • Chopped basil, for garnish (optional)

• Preparation

  1. Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until just turning golden, 2 to 4 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper. Increase the sauté heat to medium.

• 2. Season the chicken with the salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken.

  3. Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.

• 4. Sprinkle the mozzarella and the remaining 1 tablespoon Parmesan evenly over the chicken. Cover the pot with the lid (but don’t lock it on) and let it sit for 4 to 5 minutes to melt the cheese. Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling: Heat the broiler with a rack 4 inches from the heat source. Scoop the chicken and sauce into a greased small rimmed baking sheet, trying to keep the cheese on top. Broil until the cheese has browned, 2 to 3 minutes. Sprinkle with basil, if desired.

I did not bother to broil it for extra crispness.  It came out really well and delicious striaght from the Instant Pot!

[AussieLuvr]

@haddon9

I was afraid to use mine when when I first got it from QVC! I was sure it was going to explode and kill me, lol.

Now I LOVE this thing! We had the Butter Chicken for dinner and it was exquisite. I love Indian food; my husband not so much. He doesn't love spicy, ethnic foods. He DID love the Naan bread I served with it, though. 

Your recipe, on the other hand, looks like something he will love. Thanks for sharing; this is going in my "next" pile of recipes. I copy and paste them into Word documents named for each recipe so that I can find them easily. This is going into my collection.

[AussieLuvr]

@Kachina624

That IS expensive to make it yourself. I think I paid eight bucks on Amazon for a jar that will last me a LONG time. I buy the spices I use in different sizes based on how much I use them. Some I have in tiny round containers and some I have in one pound containers.

We had the Butter Chicken today and I loved it! My husband thought it was OK; he is a plain old meat and potatoes guy. After we were done eating he gave me a hug and said, "I'd eat it again. You can make things that you like sometimes. After all, even though the rest of the world thinks so it's not all about me.". HA! What a comedian, lol.

I am very lucky to have established a relationship with a breeder. We've gotten four Aussies total from her at ages 1.5, then 1, then 8 and now 7. I'm waiting for her to find a male for me to keep Mardi company and give her a playmate. We have a few acres in our back yard but no fence so I need a super obedient dog that responds to voice commands every time. I have a slight disability and cannot chase after them. Mardi won't go any farther from me than she has to. It's such a pleasure to have such a well behaved dog, even though I can't take credit for it.

[bbqjudge]

Aussie Lover:  Thank you so much for the butter chicken recipe  --sounds great!

[Kachina624]

@haddon9.  Just warn to verify....you cook the raw chicken only 3 minutes?  I usually cook thick boneless chicken breasts 20-25 min.

[haddon9]

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@Kachina624 wrote:

@haddon9.  Just warn to verify....you cook the raw chicken only 3 minutes?  I usually cook thick boneless chicken breasts 20-25 min.

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@Kachina624 . I got the recipe from the today show and that's what was posted but I thought it sounded like it wasn't long enough either.  It was the first time that I used it and I actually cooked it longer...8 minutes and it came out well (I can't remember the setting and they were thin boneless breasts).  

Maybe someone else who has an instant pot would know better just how long one should pressure cook 2-3 boneless cutlets.... thick or thin. I need to reseach the settings and watch more YouTube videos.

[sunshine45]

anyone looking for garam masala should check out penzeys. they have it at a decent price point PLUS they almost always have coupon codes for freebies to go with it.



[sunshine45]

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@AussieLuvr wrote:

@sunshine45

I think this is Meredith Laurence's recipe. BTW, I've been watching her new FB video every Thursday night and it is fantastic! Last week she did an hour on knife skills and how to sharpen knives. I learned SO much. Here's the recipe for stovetop:

Butter Chicken

 Ingredients

• 4 tablespoons butter, divided
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon ground coriander
• 1 teaspoon garam masala
• 1½ teaspoons cumin
• 1 teaspoon turmeric
• ⅛ teaspoon cayenne pepper
• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 cup tomato puree
• ½ cup heavy cream
• salt
• cilantro leaves, for garnish

Instructions

1. Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the onions and sauté until they start to soften – about 5 minutes. Add the garlic, ginger, coriander, garam masala, cumin, turmeric, and cayenne pepper. Sauté for a few more minutes, stirring often to toast the spices.
2. Add the chicken pieces and sauté for a few minutes, until they are no longer pink. Pour in the tomato purée and heavy cream and simmer over low heat for 20 minutes. Add the remaining butter and swirl the pan to melt the butter into the sauce. Season to taste with salt.
3. Serve the butter chicken over basmati rice and garnish with the cilantro leaves. Some naan bread would be really nice with this so that you can scoop up any leftover sauce.

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@AussieLuvr

thanks so much for this recipe. i am in the proces of making it now on top of the stove. i am going to use chicken breast though because i prefer that. i am also adding some saffron to the chicken. will be making basmati rice to go along with it.

adding a salad as a side and some asparagus.