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Indian Butter Chicken
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Indian Butter Chicken

Indian Butter Chicken

Maybe one of the most ordered items from takeaway restaurants in Great Britain, yes I said GB - and for good reason. This is silky rich, huge in flavor and loves a bowl of rice.

2-3 servings

Ingredients

  • 2 tablespoons each ginger paste & garlic paste
  • 1 tablespoon + 1 teaspoon red chili powder
  • 2 tablespoons garam masala
  • Neutral oil
  • 1/2 teaspoon each kosher salt & pepper
  • 1 1/2 pounds chicken breast, cut into bite size pieces
  • 1 small onion, diced
  • 1/2 cup water
  • 1/4 cup butter
  • 14 ounces tomato puree
  • 1 teaspoon red chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream

Directions

Pressure Cooker Directions

  1. Put chicken in a bowl with 1 tablespoon each of the garlic & ginger paste, 1 tablespoon chili powder, 1 tablespoon garam masala, 2 tablespoons of oil and s&p - mix well to combine and set aside 15 minutes
  2. Heat pressure cooker to saute, add another good squeeze of oil and then the chicken - cook chicken until just brown on all sides – remove
  3. Add another tablespoon of the oil and the onion and cook until just softened, a couple tablespoons of the water stirring well to release anything stuck on the bottom
  4. Put in the butter, mix in nicely then add the tomato puree, remaining tablespoon of garam masala, remaining chili powder, tumeric, paprika, cumin and remaining garlic & ginger paste and rest of the water – stir well and let simmer 5 minutes
  5. Use a hand blender to turn everything smooth, then put the chicken back in (there should be enough liquid in the pot to cover the chicken) and set to high pressure for 5 minutes
  6. When it’s done, let it steam release naturally for 5 minutes, then release manually and let release manually
  7. Remove the lid, turn to saute, add the cream and stir to mix - let simmer until thickened - 7-10 minutes
  8. Serve on rice, with cilantro

Stove Top Directions

  1. Put chicken in a bowl with the pastes, chili powder, oil and s&p - mix well to combine and set aside 15 minutes
  2. Heat a heavy proof pot over medium high heat, add oil and cook chicken just to brown – then remove
  3. In the same pot, add butter and onion and cook about 3 minutes until just softened, then add the garlic & ginger, stir until fragrant then put in remaining spices, tomato puree and water – let simmer a couple minutes
  4. If you want it smooth, use a hand blender (or put in a processor) and blend, then put back in the pot and add the chicken
  5. Simmer, covered about 5 minutes until chicken is cooked through
  6. Remove the lid, add the cream and stir to mix - let simmer again until thickened, 5 -10 minutes
  7. Serve on rice with cilantro
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