On a recent visit to my son’s house, he prepared a wonderful dish for us called Butter Chicken. It is a warm and pleasantly spiced dish often served in India communities. This dish is prepared in an instant pot, or a pressure cooker. I want to mention that the original recipe called for 1 teaspoon cayenne, but I lessened that amount to suit my families likes. So, if your family enjoys a spunkier amount of heat, increase the amount of cayenne pepper. I have made this dish using both chicken breasts and thighs and personally, we preferred the thighs, but both were very tasty. We like to serve this over white rice. Thanks to the Butter Chicken Lady for sharing this recipe…it’s a keeper!

Butter Chicken

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

14 ounce can diced tomatoes (do not drain)
5-6 cloves garlic, minced
1 Tablespoon fresh ginger, peeled and minced
1 teaspoon ground turmeric
¼-1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons garam masala, divided
1 teaspoon cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces (1 stick) butter, cut into small cubes
½ cup heavy (whipping) cream OR coconut milk
½ cup cilantro leaves, chopped

Directions

Put the tomatoes, garlic, ginger, turmeric, cayenne, paprika, 1 teaspoon garam masala, cumin and salt in the instant pot and stir until combined.
Place the chicken on top of the tomato mixture.
Lock the lid on the instant pot and pressure cook on high for 10 minutes.
Let pressure drop naturally.
Once the pressure has dropped and the plunger has dropped, cautiously open lid .
Remove chicken and place it on a cutting board and set aside.
Using an immersion blender, blend ingredients until a relatively smooth sauce has formed. 8. Let the sauce cool for a few minutes.
Add the butter, cream, 1 teaspoon garam masala and cilantro to the sauce.
10. Cut the chicken into bite size pieces and add it back to the pot.
11. Preheat the pot to low (saute button).
12. Heat for approximately 5 minutes or until heated through/
13.Remove from pot and serve over white rice.

Notes

The original recipe stated to remove half of the sauce after you use the immersion blender, and freeze it for another time, but we prefer “saucy” dishes, so we left all of the sauce in the pot.