Pressure Cooker Indian Butter Chicken
User Reviews
4.7
22 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
8
-
Calories
402 kcal
-
Course
Main Course
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Cuisine
Indian
Pressure Cooker Indian Butter Chicken
Report
Express Cooker Indian Butter Chicken is a delicious and healthy weeknight meal ready in just 30 minutes from prep to plate and this one using a special secret ingredient!
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Ingredients
- 2 pounds chicken thigh trimmed and whole, boneless
- 14 ounces diced tomatoes plain
- 2 tomato paste heaping tablespoons
- ¼ cup water
- 4 cloves garlic , roughly chopped
- 2 teaspoons ginger minced, fresh
- 1 teaspoon Turmeric
- 1 teaspoon smoked paprika
- 3 teaspoons garam masala , divided
- 1 teaspoon cumin
- 1 cassia cinnamon stick form
- ¼ cup white cooking wine
- ½ cup butter unsalted
- ½ cup coconut milk
- ½ teaspoon kosher salt
For serving: lime wedges, flakey sea salt, fresh cilantro, plain yogurt, flatbreads, rice
Instructions
- In the inner pot of your Express Cooker, combine chicken thighs with diced tomatoes (with liquid), tomato paste, water, chopped garlic and ginger, turmeric, smoked paprika, 2 teaspoons garam masala, cumin and cinnamon stick. Stir to combine.
- Lock lid and place valve to “seal”. Set to manual pressure high for 10 minutes.
- Allow to naturally release for 5 minutes before releasing pressure.
- Take out cinnamon stick and discard.
- Use a slotted spoon to remove chicken thighs to a plate, leaving sauce in the inner pot. Cut into bite-size pieces.
- Using an immersion blender, blend the sauce (still in the inner pot) until smooth. Add white cooking wine and blend again.
- Add coconut milk and butter, blending again until smooth.
- Add Kosher salt and remaining 1 teaspoon garam masala, blending one more time.
- Return chicken to the butter sauce mixture and toss to coat.
- Serve over rice or with naan. Top with fresh cilantro, Maldon sea salt and fresh lime spritz.
- If you’ve tried this recipe, come back and let us know how it was!
Equipments used:
Notes
- Use full fat coconut milk and shake the can well to combine it before adding to sauce. If the mixture has totally separated, you might need to transfer it to a microwave safe dish and heat just long enough to stir it back together.
- Instead of an immersion blender, you can transfer the sauce to a blender or mixing to make smooth.
- Wait for sauce to cool slightly before blending. There is less likelihood it will separate. Do not heat sauce to hot or it will seperate.
Nutrition Information
Show Details
Calories
402kcal
(20%)
Carbohydrates
5g
(2%)
Protein
20g
(40%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Cholesterol
142mg
(47%)
Sodium
245mg
(10%)
Potassium
385mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
624IU
(12%)
Vitamin C
5mg
(6%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 142mg | 47% |
| Sodium | 245mg | 10% |
| Potassium | 385mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
22 reviews
Excellent
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