|It's even better the next day|
I decided to have a Boxing Day Indian Buffet at my hotel room. I had never cooked Indian food before, but the Instant Pot seemed the ideal tool for it and indeed I found many, many Instant Pot recipes for my favourite dishes, including my absolute number one: Butter Chicken.
I looked through a dozen or so recipes to get a consensus idea of the spice profile and cardinal ingredients. This recipe is the result of my research and several increasingly fabulous experiments.
Boxing Day Butter Chicken
- 1 diced onion
- 2-3 tablespoons ghee
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ~1.5 pounds boneless skinless chicken thighs
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon ground cumin seed
- 1/4 teaspoon black pepper
- 1-4 hot peppers to taste
- 6 roma tomatoes pureed
- 1 cup whipping cream
- 1 big pinch of fenugreek leaves
Before you start:
- Dice your onion
- Cut the chicken into bite-sized chunks
- Measure your garlic and ginger and put in a small bowl
- Measure your dry spices into a small bowl
- Puree tomatoes and peppers
Add the chicken and stir until all the pink is gone. Add the dry spices and stir until well combined.
Hit the cancel button, then add the tomato / pepper puree and stir to deglaze the bottom of the pot.
Put the lid in place, making sure the vent control is set to "SEALING." Hit the poultry button.
When the cycle is done, use the vent control to do a quick pressure release. Use a slotted spoon to remove the chicken and set aside.
Either use an immersion blender to puree the sauce or remove it to blend separately. Never mind. Just go get an immersion blender. You deserve it.
Stir in the whipping cream and re-add the chicken and fenugreek leaves. Turn the Instant Pot on to the sauté setting to get everything back piping hot.
Serve with rice or naan, but not both! You don't need all those carbohydrates.