As part of my goal this year to cook new international dishes, I wanted to share this is a great and fairly simple Indian butter chicken recipe. It is based on a recipe recommended by someone I follow on Twitter, but with a minor tweak to the amount of Cayenne Pepper, and added potatoes and peas.
- 28oz can of Diced Tomatoes
- 10-12 cloves Minced Garlic
- 3-4 tsp Minced Ginger
- 2 tsp Turmeric
- 1/2 tsp Cayenne Pepper
- 2 tsp Smoked Paprika
- 2 tsp Kosher Salt
- 4 tsp Garam Masala
- 2 tsp Ground Cumin
- 3-5 lb Boneless Skinless Chicken Thighs
- 8oz Butter
- 1 cup Heavy Cream
- 1/2 cup Chopped Cilantro
- 1-2 lb potatoes
- 1-2 cups Green Peas
- Add the Tomatoes, Minced Garlic, Minced Ginger, Turmeric, Cayanne Pepper, Smoked Paprika, Kosher Salt, half of the Garam Masala (2 tsp), and Ground Cumin to the Instant Pot, stir thoroughly.
- Rinse and cut the Potatoes into large chunks — 1 inch cubes or bigger, and add them to the mixed tomatoes and spices. Add the chicken pieces over the top of the tomatoes, spices, and potatoes.
- Turn the Instant Pot on to it’s Pressure Cook setting, with a timer set for 10 minutes on High.
- If you want to serve this on rice, you can start the rice at about this point. I’d recommend 2-3 cups of either Jasmine or Basmati rice to go with this much butter chicken.
- Once the Instant Pot pressure cooking cycle is complete, let the Instant Pot naturally vent for 10 minutes, and then manually release the rest of the pressure.
- Remove the chicken pieces using a pair of tongs. If desired, cut the chicken into chunks of similar size to the potatoes. Set the cut chicken aside.
- Remove the potatoes from the Instant Pot using tongs, and put them with the cut chicken pieces.
- Take the sauce from the Instant Pot and puree it in a blender or using an immersion blender. Return the pureed sauce to the Instant Pot, and add in the Butter, sliced into thin slices to melt easier. Once the butter has melted in, add the Heavy Cream, the other half of the Garam Masala (2 tsp), the Chopped Cilantro, and the Peas.
- Mix together thoroughly, and add the chicken and potatoes back in. If necessary reheat for 3-5 min using the Instant Pot sauté function.
The amount of chicken, potatoes, and peas to add is up to you. The original recipe would have only called for 2lb of chicken, and separating half of the sauce, but by adding in potatoes, peas, and extra chicken, the amount of sauce seems about right. I used frozen peas and thawed chicken, though apparently you can use frozen chicken too. Depending on how much chicken you put in, you may want to add in a little extra salt. And finally, if you’re dairy free, you can substitute coconut oil and full-fat coconut milk in place of Butter and Heavy Cream.