Pulled Butter Chicken Sandwiches
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Calories
351 kcal
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Course
Main Course, Lunch, Dinner
Pulled Butter Chicken Sandwiches
Description
Pulled Butter Chicken Sandwiches prepare chicken breasts in a pressure cooker with garlic, ginger, tomato puree, and a blend of Indian spices including Kashmiri chili powder, turmeric, and garam masala. After cooking, the chicken is shredded and returned to the pot with coconut cream, tomato paste, fenugreek leaves, and optional sugar to balance the flavors. The curry sauce becomes rich and creamy. The dish is served on brioche buns, providing a soft, slightly sweet bread base that contrasts with the mildly spiced pulled chicken.
The accompanying cucumber raita, a blend of grated Persian cucumber, Greek yogurt, cumin, salt, and cilantro, adds a refreshing and cooling element to the sandwich, balancing the spices and richness of the chicken curry. This combination makes for a satisfying and flavorful sandwich well suited to casual meals or gatherings.
Using ghee enhances the depth of flavor. The pressure cooking method tenderizes the chicken quickly while infusing it with spice. The sandwiches can be assembled fresh and are ideal served warm. The raita can be made ahead and refrigerated.
Ingredients
- 2 tablespoons ghee
- 1 yellow onion finely diced, large
- 2 pounds boneless skinless chicken breasts, patted dry
- 1 cup tomato puree canned
- ½ cup water
- 1 tablespoon ginger grated fresh
- 1 tablespoon garlic paste
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons kosher salt
- 1 teaspoon garam masala
- ½ teaspoon Turmeric ground
- ½ cup coconut cream canned
- 2 tablespoons tomato paste
- 2 tablespoons fenugreek leaves dried, aka Kasoori Methi
- 2 teaspoons sugar optional
- ½ cup cilantro chopped, fresh
Cucumber Raita
- 3 cucumber Persian
- 1 cup Greek yogurt or plain yogurt
- ½ teaspoon kosher salt
- ¼ teaspoon cumin ground
- 1 tablespoon cilantro chopped
To Serve
- 6 to 12 Brioche buns
Instructions
- Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
- Secure the lid and set the Pressure Release to Sealing. Select the Poultry setting and set the cooking time for 13 minutes at high pressure. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Allow chicken to cool down for a few minutes and then using a hand mixer shred the chicken. Note: You can also take the chicken breasts out and shred then using forks. Then return the shredded chicken back to the pot.
- Add coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
- To make the cucumber Raita, in a small bowl, add peeled and grated cucumbers and whisked yogurt. Stir in salt and ground cumin and garnish with cilantro.
- Serve pulled butter chicken on brioche buns or rolls. Sprinkle with cilantro and serve with cucumber raita.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 108mg | 36% |
| Sodium | 918mg | 38% |
| Potassium | 923mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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