Indian Butter Chicken
Aromatic spiced Indian butter chicken. Can be modified for diary free. Gluten free.
Servings 8 people
Equipment
- Instant Pot or some other pressure cooker
Ingredients
- 4 Tbsp butter, divided
- 1 large onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 2-inch knob ginger, peeled and coarsely chopped
- 1 Tbsp garam masala (heaping)
- 1/2 Tbsp ground coriander
- 1/2 Tbsp ground turmeric
- 1/2 Tbsp kosher salt
- 1 28 oz can diced tomatoes (Muir Glenn Fire Roasted)
- 4 lbs boneless, skinless chicken (can be your choice of breasts or thighs)
- 1/2 cup heavy cream, plain yogurt or coconut yogurt
Instructions
- Remove the lid of the can of tomatoes and set near the pressure cooker. Set pressure cooker to sauté and melt 2 Tbsp of butter.
- Add onion, garlic and ginger. Sauté, stirring regularly until the onions soften and begin to brown, about 4 minutes. Add garam masala, coriander, turmeric and salt. Cook, stirring constantly until fragrant, about 1 minute.
- Add diced tomatoes and their juices and stir to combine, scraping any browned bits from the bottom of the pot. Nestle the chicken breasts within the tomato mixture, making sure they are covered by sauce. Place the lid on the pressure cooker, making sure the bent is set to sealing. Cook on high pressure 20 minutes.
- Let the pressure cooker natural release for 10 minutes.
- Transfer chicken breasts to a cutting board and let cool slightly. Add remaining 2 Tbsp butter, stir to combine. Using an immersion blender, puree until smooth. Stir in cream or yogurt.
- Chop chicken into 1-inch pieces and return to pot. Stir to combine.
- Serve butter chicken over rice or roasted vegetables.
Notes
This recipe is easily adapted to diary free by using coconut yogurt or milk and a dairy free butter substitute. Recipe is already soy and gluten free.