Indian Butter Chicken

Ingredients

• 1 14- ounce Canned Tomatoes
• 5-6 cloves Garlic
• 1-2 teaspoons Minced Ginger
• 1 teaspoon Turmeric
• 1/2 teaspoons Cayenne Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Cumin
• 1 pound Boneless Skinless Chicken Thighs, (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
• To finish
• 4 ounces butter cut into cubes, (use coconut oil if dairy free)
• 4 ounces Heavy Cream, (use full-fat coconut milk if dairy free)
• 1 teaspoon Garam Masala
• 1/4-1/2 cup chopped cilantro

Instructions

Instant Pot instructions

• Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
• Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
• Open up the pot and remove the chicken carefully and set aside
• Blend together all the ingredients, preferably using an immersion blender
• Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
• It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
• Take out half the sauce and freeze for later or store in the fridge for 2-3 days
• Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
• Serve over rice, or zucchini noodles

Using leftover sauce

• Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
• You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Chicken Gyro

Easy Chicken Gyro

Rating: 4.4 stars    

Greek-inspired Mediterranean chicken gyro.

By KARENCANCOOK

Prep:

20 mins

Cook:

20 mins

Additional:

1 hr 5 mins

Total:

1 hr 45 mins

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 
  
• 
  
• BUY THE TZATZIKI  SAUCE FROM ALDI OR WALMART (Walmart was $5 but well worth it).
• 1 (16 ounce) container Greek yogurt
• 1 cucumber, peeled and coarsely chopped
• 1 ½ teaspoons dried dill weed
• 2 cloves garlic, minced
• 1 teaspoon distilled white vinegar
• 1 teaspoon lemon juice 
  
• 1 tablespoon extra-virgin olive oil
• 1 pinch salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 lemon, juiced
• 2 teaspoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 ¼ pounds skinless, boneless chicken breast halves - cut into strips
• 6 (6 inch) pita bread rounds
• 1 teaspoon olive oil
• 1 tomato, diced
• 1 red onion, thinly sliced
• ½ head iceberg lettuce, chopped

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Directions

Instructions Checklist

• Step 1
  Place Greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. Blend until smooth; set aside.
• Step 2
  Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
• Step 3
  Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Step 4
  Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Step 5
  Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken on a large baking sheet.
• Step 6
  Broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• Step 7
  Transfer cooked chicken to a plate and allow to rest for 5 minutes.
• Step 8
  Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• Step 9
  Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

Chicken Tortilla in the Slow Cooker

Chicken Tortilla Soup in the Slow Cooker

Rating: 4.59 stars    

Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips.

Prep:

15 mins

Cook:

4 hrs 10 mins

Total:

4 hrs 25 mins

Servings:

12

Ingredients

Ingredient Checklist

• 1 tablespoon olive oil 
  
• 4 skinless, boneless chicken breast halves, cut into cubes
• 1 large onion, chopped
• 2 (16 ounce) cans black beans
• 2 (15 ounce) cans corn, drained
• 1 (14.5 ounce) can chicken broth, or more as needed
  
• 1 (1 ounce) package taco seasoning
• 1 cup picante sauce
• ⅛ teaspoon garlic powder
• shredded Cheddar cheese, or as needed