BUTTER CHICKEN – EXPRESS CROCK POT OR INSTANT POT
Ingredients
1 x 400 gram Can of Tomatoes
5-6 cloves Garlic
1-2 teaspoons minced ginger
1 teaspoon Turmeric
1/2 teaspoons Cayenne
1 teaspoon Smoked Paprika
1 teaspoon Salt
1 teaspoon Garam Masala
1 teaspoon Ground Cumin
500 grams Boneless Skinless Chicken Thighs – or use breast, bone-in, or whatever works for you.
To finish
100 grams butter cut into cubes (use coconut oil if dairy free)
100 mls cream (use full-fat coconut milk if dairy free)
1 teaspoon Garam Masala
1/4-1/2 cup chopped Parsley
Instructions
1. 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.
2. Close the cooker and set for 10 mins on high then let it release pressure naturally for 10 minutes. After that, release all remaining pressure in bursts.
3. Open up the pot and remove the chicken carefully and set aside. Pull chicken into small pieces if you wish.
4. Blend together all the sauce, preferably using an stick blender. NOTE I removed the sauce into a jug to blend, then put it all back in the pressure cooker bowl.
5. Add the cut up butter, cream, parsley, and garam masala and stir well.
6. 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
7. Add the chicken back in and heat gently through if needed.
8. Serve over rice, or zucchini noodles
NOTES: Recipe can be doubled. Double all ingredients. This will take longer to get the pressure in the machine at heating stage. The cook time will be the same though.
If you use chicken with bone in, allow 1 extra minute of cooking.
If you use fresh tomatoes, or a can of puree tomatoes, then you may need to add a ¼ cup of water. If in doubt about the about the amount of liquid add the ¼ of water anyway.
It will take around 10 minutes to gain pressure and heat before it starts to cook.
This makes a lot of sauce. This can be kept, or frozen and used for something else.
If you like it less spicy, add less Cayenne Pepper
