Butter Chicken
A flavorful chicken with heavenly aroma of the garam masala and fenugreek, in a creamy sauce with orangeish hue from the red chili powder and turmeric
A flavorful chicken with heavenly aroma of the garam masala and fenugreek, in a creamy sauce with orangeish hue from the red chili powder and turmeric
- 2 teaspoon sugar
- 2 tablespoon tomato paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 tablespoon garlic (minced)
- 1/2 cup cilantro (chopped for garnish)
- 1 large onion (finely chopped)
- 2 pounds chicken thighs (boneless skinless (cut into bite
- 2 tablespoon ghee
- 1 tablespoon ginger (fresh grated)
- 1 tablespoon kashmiri red chili powder
- 3 plum tomaotes (pureed)
- 1 can coconut milk (full fat, (allow these to separate
- 2 tablespoon fenugreek leaves (dried)
- salt ( to taste)
- Carbohydrate 1.07979233979121 g
- Cholesterol 11.1740310750463 mg
- Fat 4.245971201157 g
- Fiber 0.237308648595773 g
- Protein 0.288052331212448 g
- Saturated Fat 2.6765982322263 g
- Serving Size 1 1 serving (163g)
- Sodium 423.190092162424 mg
- Sugar 0.842483691195439 g
- Trans Fat 0.304562627670255 g
- Calories 42 calories
Step-by-step
- Set Instant Pot on Sauté [More] mode, after the 'Hot' sign displays, add ghee.
- Add onions and 1 teaspoon salt. Cook until onions are soft and translucent for 2-3 minutes (with a glass lid on to speed the process)
- Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 minutes.
- Separate the coconut cream and water. Keep the coconut cream aside.
- Add only the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
- Close the Instant Pot with steam release handle to sealing position. Set to Manual Mode and cook on high pressure for 8 minutes, followed by quick release. (Note: If using chicken breasts, cook on [Manual-Hi] for 5 minutes followed by 5 minutes natural release.
- Open the Instant Pot, stir in the coconut cream, tomato paste, garam masala, fenugreek leaves, sugar and half of the cilantro. Add more salt if needed.
- Turn the instant pot to Sauté mode. Cook without the lid to allow the curry to thicken for 10 minutes. If the sauce starts to splutter, adjust heat on Sauté to [Less].
- Garnish with remaining cilantro. Enjoy!
- Add additional red chili powder and garam masala for a spicer version.
Throwing chicken breasts into a pressure cooker for this dish guarantees dry, stringy meat because lean poultry lacks the internal fat required to withstand high-pressure environments. Thigh meat handles pressure cooking far better due to higher collagen content, yielding tender results in eight minutes of high pressure. Pairing this rich curry requires starchy vehicles capable of absorbing heavy sauces without disintegrating. Basmati rice offers distinct, elongated grains that stay separate, holding up against the thick coconut and tomato base far better than short-grain varieties. Warm naan or paratha acts as an edible utensil, providing necessary textural contrast to the velvety sauce. When adapting this dish for dairy-free diets, full-fat coconut milk replaces traditional heavy cream without sacrificing mouthfeel, provided the liquid and cream layers separate cleanly before cooking. Leftovers store safely in an airtight container for up to four days, and the flavors actually deepen after twenty-four hours in the refrigerator.
