Tender chicken thighs in a rich, creamy, spicy, buttery tomato sauce. A favorite dish at Indian restaurants that is easy to make at home.
Ever since I posted my Naan recipe on Barbara Bakes I’ve been on the look out for Indian main dishes to serve along side the naan. Recently, Barbara from Creative Culinary mentioned on Facebook that she was making Indian Butter Chicken with “a great friend from India who is a terrific cook.” Her friend Ansh blogs at Spice Roots. Barbara sent me a link when she got her post up with the recipe and I couldn’t wait to give it a try.
The recipe looked like it would be an easy recipe to convert to a pressure cooker recipe, and it was! I made a few changes to accommodate my family’s tastes, and of course I served it with homemade naan. If you haven’t tried butter chicken before, your in for a treat.
- 10 boneless skinless chicken thighs
- 2 cans (14 oz.) diced tomatoes and juice
- 2 jalapeno peppers, seeded and chopped
- 2 tablespoons fresh ginger root, peeled and chopped
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 3/4 cup heavy cream
- 3/4 cup Greek yogurt
- 2 teaspoons garam masala
- 2 teaspoons ground roasted cumin seeds (roast on the stovetop in a small pan)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 cup firmly packed minced cilantro
- Cut the chicken pieces into quarters.
- Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree.
- Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Remove them with a slotted spoon into a bowl and put aside.
- Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds. Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.
- Stir in the garam masala and roasted cumin. Whisk together cornstarch and water in a small bowl. Stir in to sauce in the pot. Select sauté and bring to a boil. Turn off pressure cooker and stir in minced cilantro.
- Serve with rice and naan.
Adapted from Spice Roots.