Butter Chicken

Name: Butter Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 tablespoons unsalted butter (Use 3tbsp of ghee if you can find it in the Indian section of woolies - Gives it more of a butter flavor); 5 cloves garlic (Can't have too much garlic); 2 inch fresh ginger root - grated; 2 teaspoons garam masala; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon ground turmeric; ½ teaspoon chili (Red or Cayenne) powder - Will be slightly more heat than a restaurant will serve. I wouldn't do less than 1/4tsp otherwise it can taste quite bland.; 1 teaspoon salt (add more if needed); 900g chicken thighs (skinless, boneless, diced into bite-size pieces) - I buy a bit over a kilo and trim the fat for the dog; 425g passata; 1 cup thickened cream (or coconut milk, I prefer half a cup of each); 2 tablespoons chopped fresh parsley (or mint or cilantro, for garnish)

6 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

3 tablespoons unsalted butter (Use 3tbsp of ghee if you can find it in the Indian section of woolies - Gives it more of a butter flavor)

5 cloves garlic (Can't have too much garlic)

2 inch fresh ginger root - grated

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground turmeric

½ teaspoon chili (Red or Cayenne) powder - Will be slightly more heat than a restaurant will serve. I wouldn't do less than 1/4tsp otherwise it can taste quite bland.

1 teaspoon salt (add more if needed)

900g chicken thighs (skinless, boneless, diced into bite-size pieces) - I buy a bit over a kilo and trim the fat for the dog

425g passata

1 cup thickened cream (or coconut milk, I prefer half a cup of each)

2 tablespoons chopped fresh parsley (or mint or cilantro, for garnish)

Directions

On the pressure cooker press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).

Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the passata and a ¼ cup of water. Switch off the saute setting.

Add the chicken thighs, give everything a mix.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The pressure cooker will take a few minutes to come to pressure and start cooking. When the cooking program ends, quick-release the steam.

Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with fresh chopped parsley or corriander.

Notes

When adding the cream, watch the colour. If it's looking a bit too red, add a little more cream while stirring.

Nutrition

Serving Size

Calories

548 kcal

Total Fat

46 g

Saturated Fat

20 g

Unsaturated Fat

Trans Fat

1 g

Cholesterol

218 mg

Sodium

945 mg

Total Carbohydrate

8 g

Dietary Fiber

2 g

Total Sugars

4 g

Protein

27 g