Fun Fact: The dish was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India.
The dish was made "by chance" by mixing leftover chicken in a tomato gravy, rich in butter and cream.
In 1974, a recipe was published for "Murgh Makhani (Tandoori chicken cooked in butter and tomato sauce)".
Thor's Qualifications:
❤️ I have been using Instant Pot since October 2010.
❤️ I have advanced degrees in Chemical Engineering (Ph.D. and MS) with focuses on Water and Waste Water Treatment as well as Food Sciences and Materials Testing.
❤️ I have not poisoned my family or blown up my kitchen. Not even once.
Fun Facts:
❤️ Converted from my Father in-law's mother's recipe (Ireland).
❤️This thick and creamy Baked Potato Soup that has all of the flavor of a baked potato that is loaded with all the usual fillings. Your family will beg you to make it again and again!
These mini pies are so fantastic, with the same great ingredients and flavor you know and love about regular pecan pie. The best part, though, as with most mini baked goods, there’s no cutting, no utensils needed, and no mess!
❤️ Rare: 130°F, 1 to 4 hours - Tender, juicy, and a little slippery.
❤️ Medium-Rare: 140°F, 1 to 4 hours - Tender, juicy, and meaty (family favorite).
❤️ Medium-Well: 150°F, 1 to 4 hours - Quite firm and just starting to dry out.
❤️ Well Done: 160°F, 1 to 4 hours - Firm, a little dry and tough, but still moist.
Served warm or cold, this cider is true comfort and can also be used in your recipes as the the IP liquid. Try cooking a pork loin with this in place of water. You won’t be disappointed!