Published: · Modified: by Christina Lane · This post may contain affiliate links · 19 Comments
Indian butter chicken for two.
File this under things you may not know about me: I am obsessed with Indian food. I once lived for 18 months in a place that lacked an Indian restaurant, and my tastebuds suffered.
Luckily, I went to grad school at a place (UC Davis!) with an Indian restaurant right on campus. I also once dated an Indian guy for a long time, and he cooked me dinner exactly one time, but I can still remember every single bite of that meal. Fresh curry leaves floated through the meal. Unsweetened coconut and fenugreek leaves in a potato side dish. I still think about it. It's hard to forget the first time you have coconut in a savory way. This was, like 10 years ago, pre-coconut oil boom, kids.
I think I love Indian food because it's very carb-centric. I love all colors of lentils equally, especially with piles of rice, a precarious stack of papadam on one side and naan dripping with ghee on the other. Did I miss any carb potential on my plate? This is what I ask myself when I'm at an Indian restaurant.
Indian butter chicken recipe:
Indian butter chicken recipe has long been on my 'must make' list, and I'm so glad I finally did it! It uses just one spice, well, one spice blend called Garam Masala. I think I love it even more for being so simple to make. Once you have Garam Masala in your pantry, you'll come back to this dish again and again. If you shy away from things like heavy cream, you can certainly use half and half. But I definitely heard a story on NPR the other day about full-fat dairy making a comeback, so you should probably just spring for the heavy cream. Wait, was that a news story, or was it adream?
You can easily scale this recipe up to serve more than two. I scaled it down from Mel.
Instant Pot Indian Butter Chicken, made in the Instant Pot mini. Butter chicken made with chicken thighs in the pressure cooker.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Ingredients
2 tablespoons unsalted butter
1 small yellow onion, diced
½ of a red bell pepper, diced
2 cloves garlic
1" of ginger, peeled
1 teaspoon garam masala spice blend
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon salt
pinch of cayenne pepper (optional)
14-ounce can of tomato sauce
4 boneless, skinless chicken thighs, trimmed of fat and cut into 2" pieces
⅓ cup heavy cream
1 tablespoon cornstarch
fresh cilantro, for serving
cooked basmati rice, for serving
Instructions
Remove the lid from an Instant Pot 3-quart mini machine, and press 'SAUTE.'
Add the butter to the pot, and let it melt.
Next, add the diced onion and bell pepper, and stir to coat.
Using a microplane, grate the garlic and ginger into the pan, and stir again.
Add all of the spices (garam masala, turmeric, paprika, cumin, and salt) and stir. Add a dash of cayenne pepper if you want it spicy.
Stir everything in the pot together very well, and then turn OFF the Instant Pot.
Add the tomato sauce and chopped chicken thighs to the pot. Stir to coat everything.
Next, press 'PRESSURE COOK' on the Instant Pot, and toggle to 'HIGH.' Place the lid on the Instant Pot, turn the dial to 'Sealing,' and set the timer for 10 minutes.
Once the pot comes to pressure, the 10-minute countdown will begin. Consult your Instant Pot manual for any troubleshooting.
When the 10 minutes is up, do a 'forced pressure release' by covering your hand with a thick kitchen towel, and turning the sealing valve to 'venting.' Be careful--lots of steam will pour out of the valve.
When the pressure is done releasing, the float valve will drop, and it's safe to open the lid.
Meanwhile, whisk together the heavy cream and cornstarch very well. Remove the lid from the Instant Pot, and stir in the heavy cream and cornstarch mixture.
Let the mixture thicken a bit with the residual heat, and then serve over white rice and with chopped cilantro on top.
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It's all about that sauce when it comes to authentic butter chicken. You'll be surprised to find that you only need an onion, a can of crushed tomatoes, garlic and ginger, and some added spices to continue those beautiful flavours in the sauce.
You don't have to dash out to the store if you're out of tomato paste; tomato sauce and tomato puree are both an excellent substitute. For every 1 tablespoon of tomato paste needed, use 3 tablespoons of tomato puree or sauce.
Basmati rice: Butter chicken is traditionally served with basmati rice on the side. Garlic naan bread: You can't go past the homemade naan bread recipe below. Serve the curry with rice and mop up the decadent sauce with naan for a restaurant-style dinner from the comfort of your own home.
Cashew Paste: Make a paste by blending cashews with water, and then stir it into the butter chicken. This not only thickens the sauce but also adds a creamy texture. Tomato Paste: Incorporating tomato paste can enhance the thickness and flavor of the sauce.
For as far back as I can remember, chicken makhani — or butter chicken as it's more commonly known — has been a premiere dish for Indian cuisine in the United States. Oftentimes, it's the only item that non-Desis can mention by name, and their love for the rich curry runs deep.
Side Dishes for Butter Chicken. This simple Shirazi Salad recipe features fresh cucumbers, juicy tomatoes, and crisp red onion. Dressed with plenty of fresh herbs and tossed with a tangy dressing made with lime juice and olive oil.
Tikka Masala is the better option if you are looking for a lower-fat and calorie dish. However, suppose you are looking for a dish that is milder in spiciness and has a sweeter taste. In that case, Butter Chicken is the better choice.
With its sweetly spiced tomato and cream-based gravy, butter chicken is a comforting, warming dish that feels decadent thanks to its silky-smooth richness. It's a dish that can be cooked with either breast meat or chicken thighs, with bones or without.
Yep, ketchup makes a surprisingly adequate tomato paste alternative! Since ketchup is already quite concentrated, you can substitute from the bottle using a 1:1 ratio (if your recipe calls for one tablespoon of tomato paste, use one tablespoon of ketchup).
Butter chicken, traditionally known as murgh makhani (pronounced [mʊrɣ ˈməkʰaːni]), is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste.
Tomato paste is a thick, concentrated paste made by cooking tomatoes down for a long time, straining them, then cooking them again. This process results in an umami-rich paste that can transform into a makeshift tomato sauce when mixed with water.
The sauce and chicken pieces may be coloured orange using foodstuffs such as turmeric, paprika, tomato purée or with food dye. Chicken tikka masala is similar to butter chicken, both in the method of creation and appearance.
Is butter chicken good for the heart? Both butter and cream are high in saturated fat. High intakes of saturated fat increase blood cholesterol levels and the chance of heart disease. Relying on your recipe, one serving of butter chicken may include about 28 grams of whole fat and 12 grams of saturated fat.
Butter Chicken has a milder and creamier taste, while Tikka Masala has a spicier, earthy, and tangier taste. Butter Chicken is a buttery and creamy tomato-based sauce. At the same time, Tikka Masala has a slightly sour and tangy tomato-based sauce.
Garam masala consists of ground spices like cloves, cinnamon, cardamoms, cumin, coriander, nutmeg, bay leaf, mace and black pepper. Some versions even consist of fennel seeds, red chilies and black cardamoms.
Butter Chicken is much more creamy and rich due to the addition of a generous amount of butter. The Butter Chicken sauce is pureed until smooth, while Chicken Tikka Masala keeps the tomatoes and onions in chunks to add more texture to the sauce. And, Butter Chicken is much less spicy than Chicken Tikka Masala.
Tikka Masala is a curry dish served in a brown or spicy red sauce that originated in South Asia. On the other hand, butter chicken has a creamy tomato-based sauce with shredded chicken or cubes of chicken breast pieces. It originates from Punjabi cuisine but is popular across India.
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