A comforting butter chicken full of depth and flavour, perfect for cold days. The pressure cooker concentrates the aromas and delivers incredibly tender chicken in less time, wrapped in a creamy, spiced sauce that’s made for dipping bread.
Productos con los que prepararla
Ingredients
- 3 tablespoons unsalted butter
- 5 garlic cloves (finely chopped or crushed)
- 2 tablespoons freshly grated ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- ½ teaspoon chilli powder (optional)
- 1 teaspoon salt (adjust at the end)
- 900 g skinless (boneless chicken thighs, cut into 2 cm pieces)
- 1 can tomato sauce
- 240 ml double cream or coconut milk
- Parsley (coriander or fresh mint, to serve)
- Basmati rice and/or naan bread
Instructions
- Select the Fast Cook programme on the pressure cooker and add the butter to melt.
- Add the garlic and ginger and sauté for about 2 minutes, stirring, until fragrant.
- Add all the spices along with the salt and stir for 1 minute.
- Pour in the tomato sauce and add ¼ cup of water.
- Cancel the Fast Cook programme, add the chicken and mix well so it’s fully coated in the sauce.
- Close the lid, set the valve and select the Chicken programme with High pressure.
- Once the programme has finished, carefully release the pressure and open the lid.
- Add the cream or coconut milk and select Fast Cook again to slightly reduce the sauce.
- Taste and adjust the seasoning if needed.
- Serve hot with basmati rice, fresh herbs and naan bread.
