Better Butter Chicken
|By :Bruce Weinstein and Mark Scarbrough|
Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. Unfortunately, many recipes use cut-up bits of boneless, skinless chicken breast, which become tough shards; or chicken thighs, which leave the sauce greasy. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite. To remove the skin from a chicken breast, grab the skin on the narrow, pointy end with a paper towel and pull the skin back and off the meat. Remove any large blobs of fat on the meat. Then cut each breast in half width wise so there’s about the same amount of meat in each portion.
|Cooking Technique||Max Pressure Cook, Pressure Cook|
|Main Ingredient||Butter, Chicken Breast, Crushed Tomatoes|
|Prep Time||5 minutes|
|Cook Time||12 minutes|
- 1 1/2 cups canned crushed tomatoes
- 1/2 cup chicken broth or dry white wine
- 4 tbsp butter
1/2 stick, cut into bits
- 1 small yellow onion chopped (
- 2 tbsp yellow curry powder
- 1 tbsp peeled fresh ginger minced
- 1/4 tsp table salt
- 3 bone-in skinless chicken breasts cut in half width wise
- 1/2 cup heavy cream
- Press the Saute button and set for 5 minutes.
- Mix the tomatoes, broth or wine, onion, butter, curry powder, ginger, and salt in the cooker. Cook, stirring occasionally. Until the butter melts, about 2 minutes. Turn off the SAUTE function, add the chicken, and toss well in the sauce to coat. Lock the lid onto the pot.
- Option 1 MAX Pressure Cooker
Press Pressure cook on MAX level for 12 minutes with the Keep Warm Setting off.
- Option 2 All Pressure Cookers
Press 'Meat/Stew or Pressure Cook (Manual) for 15 minutes with the Keep Warm Setting off.
- Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Use kitchen tongs to transfer the chicken breasts to a serving platter or individual serving bowls.
- Press the Saute button for 5 minutes.
- Bring the sauce to a simmer, stirring quite frequently. Stir in the cream and cook the sauce at a low simmer, stirring quite often, until slightly thickened, about 2 minutes. Turn off the SAUTE function and spoon the sauce over the chicken breasts.
• You must halve the recipe for a 3-quart cooker.
• For an 8-quart cooker, you must increase all the ingredients by 50 percent.
• The curry’s buttery enough to serve over mashed potatoes.
• Or serve it on top of split-open baked sweet potatoes.
• Or serve it over riced cauliflower. There’s no need to cook the cauliflower. The warm sauce will do the job for you if you serve it immediately and set the bowls aside for a minute or two.
• Garnish servings with minced fresh cilantro and/or chives. And sprinkle unsalted shelled chopped pistachios over them, too.
Bruce Weinstein and Mark Scarbrough
All recipes by : Bruce Weinstein and Mark Scarbrough
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