Indian · Main Course
Smart Pot Butter Chicken
Your favorite Indian take out ready in 15 minutes courtesy of my smart pot pressure cooker, just in time to make a side of basmati rice.
Prep5 min
Cook15 min
Total20 min
Serves4
CuisineIndian
Ingredients
Paste Ingredients
- 1small onion
- 1small piece ginger (2 TSP)
- 2garlic cloves
Other Ingredients
- 3 TBSPButter (approx. 50 grams)
- 2 TBSPTomato Paste
- 1 TBSPCoriander
- 2 TSPGaram Masala
- 1 TSPTurmeric
- ½ TSPCumin
- 1 TBSPPaprika
- 1 TSPSalt
- ½ CupWater
- 500 gramsPomi Strained Tomatoes (available at Juthour)
- 700grams’ boneless chicken breasts (or thighs, washed, strained, and seasoned with salt only)
- 200 MLCooking Cream
Garnish
- Additional Cooking Cream
- Coriander Leaves
Method
- In a food processor pulse onion, ginger, and garlic to make a paste. Set aside.
- Choose the sauté setting in your smart pot, and add the butter. Cook the paste until fragrant.
- Add tomato paste and mix.
- Add the spices and mix well.
- If the sauté mode has become too hot turn it off the residual heat will bring the ingredients together.
- Add the water and mix.
- Add the pomi strained tomatoes, and mix well.
- Add the seasoned chicken, I choose boneless chicken breasts you can choose boneless thigh. Make sure your chicken is seasoned with salt.
- Cover the lid and lock.
- Choose the pressure option for 15 minutes on high.
- After the pressure has released, unlock the lid and allow residual steam to come out.
- Add the cooking cream and mix well leaving a little bit behind for garnish
- Serve and garnish with the coriander leaves and a table spoon of cooking cream.