Butter Chicken

Recreating a favorite from our local Indian Restaurant. We like to add cauliflower to give the sauce even more thickness!

  • PREP
    30 Minutes
  • COOK
    1 Hour
  • TOTAL
    1 Hour, 30 Minutes

Ingredients

  • 1 pound Boneless Chicken (breasts or thighs)

  • 1 head of cauliflower

  • ½ cup chopped fresh cilantro

  • 6 garlic cloves

  • 1 teaspoon ground turmeric

  • 1 tablespoon minced ginger

  • 1 teaspoon ground cayenne pepper

  • 1 teaspoon ground paprika

  • 2 teaspoons garam masala

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 1 (14-ounce) can diced tomatoes (do not drain)

  • 4 ounces butter

  • ½ cups coconut milk

Categories

Tools

Instructions

  1. In the inner cooking pot of the pressure cooker, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, 1 teaspoon of garam masala, cumin, and salt.
  2. Mix thoroughly, then place the chicken pieces on top of the sauce.
  3. Place head of cauliflower over the chicken pieces.
  4. Lock the lid into place. Cook at pressure for 10 minutes.
  5. When the cooking is complete, let the pressure release naturally. Unlock the lid.
  6. Carefully remove the chicken and about half the cauliflower and set it aside.
  7. Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
  8. Add the butter cubes, coconut milk, remaining 1 teaspoon of garam masala, and cilantro.
  9. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
  10. Add the chicken and cauliflower back to the sauce and allow to heat through.
  11. Serve over rice.

Categories

Tools