Bringing to you another Indian dish, fantastic with Naan, Prata or Rice! I found this dish to be kid friendly too as it isn’t too spicy (use less cayenne). I have adapted Two Sleever’s recipe and made some minor changes as I like strong spices. 

One thing I would like to clarify, Indian Butter Curry Chicken originally does not contain coconut milk or use coconut milk. The use of coconut milk actually turns it into another curry dish. However, if due to diet restrictions, I guess that you don’t really have much of a choice. You can also consider using almond milk (if you are not allergic to nuts) or rice milk. As for oil, you could also use olive oil or canola oil. 

Ingredients

  • 1 Onion; minced 
  • 5 Garlic Cloves; minced 
  • 2lbs/900g Chicken Breast/Thigh; diced
  • 1 Can/14oz Diced Tomatoes
  • 2 tsp Garam Masala
  • 1 tsp of Cayenne Pepper (adjust according to heat level preference)
  • 2 tsp of fresh Ginger; grated
  • 1 tsp Tumeric Powder
  • 1 tsp Paprika Powder
  • 1 tsp Ground Cumin Powder
  • 4oz Heavy Cream
  • 1 Stick/4oz Unsalted Butter
  • 1/2 cup Cilantro (save 1/4 for garnishing)
  • 1 tsp Salt; and to taste

Directions (Instant Pot)

  1. Season chicken meat with 1/2 tsp garam masala and 1 tsp Salt. Set aside for at least 10 mins. 
  2. In a dry bowl, mix 1 tsp garam masala, cumin, paprika, tumeric and cayenne pepper.
  3. Saute onions, garlic and ginger for 2-3 mins. Press cancel.
  4. Add chicken, dry powder mix and diced tomatoes. 
  5. Set the IP to manual, High Pressure, 6 mins (thighs) or 7 mins (breast), allow 5 mins NPR. 
  6. Remove chicken carefully.
  7. Add 1/4 cup cilantro.
  8. Using an immersion blender, blend into a smooth gravy. 
  9. Stir in butter and cream over a sauté low mode. 
  10. Add in 1/2 tsp of Garam Masala. 
  11. Taste. Check if salt is required.
  12. Mix chicken back into sauce.
  13. Garnish with Cilantro and serve!

Directions (Stovetop)

  1. Season chicken meat with 1/2 tsp garam masala and 1 tsp salt. Set aside for at least 10 mins. 
  2. In a dry bowl, mix 1 tsp garam masala, cumin, paprika, tumeric and cayenne pepper.
  3. Saute onions, garlic and ginger for 5 mins or till onions are translucent. 
  4. Add diced tomatoes and simmer for 5 minutes. 
  5. Stir in dry powder mix and 1/4 cup cilantro.
  6. Blend all the ingredients.
  7. Stir in chicken and allow it to simmer for about 15 mins; or till chicken is cooked.
  8. Stir in 1/2 tsp garam masala, cream and butter. Taste if salt is required.
  9. Garnish with Cilantro and serve!

♥️

Advertisements