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#Butter chicken naan how to

Lay the frozen naans on your cutting board.

Mix the sriracha sauce into the Butter Chicken sauce.

While it heats, start assembling your pizzas.

You will use this as a sling to get the pizza in and out.

Cut a piece of parchment paper to fit inside the Gem.

Press BAKE, set the temperature to 400F, and allow your Gem to preheat.

#Butter chicken naan how to

Since it took me a couple of tries to perfect the process, here's how to make the perfect Butter Chicken Pizza: This is so simple, I can't believe I'm making a recipe for it, but it's more of a template or a form of inspiration. How To Make Butter Chicken Pizza In The Instant Pot Gem Delicious Indian flavors with a twist.Įver wondered how to use up that extra sauce you have from making your favorite Butter Chicken recipe? Although I’ve provided lots of ideas in the FAQs and in my best-selling cookbook Indian Instant Pot Cookbook on how to use it up, you can always use another excuse to make it again.īut the other day, Jen who has a wonderful “how to fail at cooking but also sometimes succeed blog” told me about a place near her house that did Butter Chicken Pizza-and I got way too excited about it. Finally, a way to repurpose that tasty sauce that's more exciting than eating it over rice. Use leftover Butter Chicken sauce and prebaked naan. Enjoy a twist on your favorite dish in under 30 minutes. Why Should You Try This Butter Chicken Pizza

Why Should You Try This Butter Chicken Pizza.

When cooking is complete, garnish chicken with additional fenugreek leaves and serve with toasted naan.Are you in love with the delicious flavors of Butter Chicken? Are you trying to figure out another excuse to make it this week? This is the best and easiest (and maybe the only one you've ever tried) butter chicken pizza ever, and an excellent way to use up your leftover Two Sleevers butter chicken. Place reversible rack in the pot, making sure rack is in the higher position. Add remaining cold butter, stirring slowly to melt into sauce. Carefully remove lid when unit has finished releasing pressure.Īdd fenugreek leaves and cashew cream, to taste, to the pot. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. When pressure cooking is complete, allow pressure to naturally release for 10 minutes. Stir to coat the chicken with sauce.Īssemble pressure lid, making sure the pressure release valve is in the SEAL position. Return chicken to the pot and add 3/4 cup water. Add tomato sauce, 1 teaspoon garam masala, remaining salt, and sugar. Stir in apple cider vinegar and cook until mostly evaporated. Stir well, cooking for no more than 1 minute. Sauté until onions are softened and beginning to brown.

Remove chicken from pot and set aside.Īdd cumin, bay leaves, onion, and remaining grated garlic and ginger to pot. Once butter has melted, add the chicken and cook, stirring occasionally, until chicken is browned and no longer pink. Allow to preheat for 5 minutes.Īfter 5 minutes, add oil and 2 tablespoons butter. Blend until a smooth consistency is reached, adding additional hot water if needed. After 15 minutes, strain cashews and place into a blender. Cover cashews in hot water and allow to soak for 15 minutes. While the chicken is resting, make the Cashew Cream. Cover and set aside for 15 minutes at room temperature, or up to 8 hours in the refrigerator. Toss together until chicken is well-coated.

Season chicken with 1 tablespoon grated garlic, 1/2 tablespoon grated ginger, paprika, 2 teaspoons garam masala, and 1/8 teaspoon salt.