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Orange Beef “Fried Rice” Casserole
Better Butter Chicken
| By : |
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.
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
6 servings
|
Ingredients
- 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 (
1/2 cup ) - 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
Ingredients
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Instructions
- 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.
Recipe Notes
Beyond
• 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.
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Bland and it didn’t have the right flavor of Indian butter chicken.
This is very good but in my opinion it needs more spice. I would add a little heat with some cayenne pepper. I highly recommed for keto. If you are not doing keto sub the heavy cream with coconut milk for a little more flavor.
Got the burn notice when making this as directed. Next time I will follow my instincts and make the chicken first, then the sauce. Flavor was nice. Added cayenne pepper heat.
Easy peasy, I followed the instructions and this was kid approved! I added a bit more salt and the sauce never realy thickened, but it was delicious.
This was really tasty. I made it per the instructions. Next time i will not use the bone in chicken breast as it left splinters in the dish and it needs a bit more salt. Other than that it was delicious and i will be making again in the very near future. Thanks for sharing this recipe!
Got burn notice. Wondering if i should add more broth.
Agree with the others that the flavor was a little bland. Added a quarter teaspoon of Garam Masala and a little bit of cracked pepper.
I wanted a thicker sauce to really coat the chicken and be a good sauce over my riced cauliflower, so after cooking for five minutes I added a little bit of xanthan gum to tighten it up.
It was a wonderful reciepe. I also added one Tablespoon Garham Masala and it really made it good. I love my InstantPot. The best presant my husband ever got me for the house.
Taste wondeful, we just added 2 tablespoons of cornstarch and one tablespoon of water mixed to make it thicker.
Keep getting the burn notice
Kept getting the burn notice. After i added some extra stock it turned out fine
This was my first recipe on my new Instant Pot and it was so easy and tasty. And kid approved.
My first recipe in my instant pot, and it was very easy! Flavor was okay, but slightly bland. I would make it again and spruce it up with more vegtables and garden marsala. Overall, a simple dish that is great for beginners!
I thought this was a great dish! I used white wine instead of broth, used 2 cloves of chopped garlic for added flavor, and added fresh basil at the end. A little bit of Siracha adds heat if you like it hotter. Chicken couldn’t of been more tender!
I felt it was a little to watery.
It was okay. Not fantastic, but okay.
I found it needed more salt and the burn notice came on several times, so I had to open it up and add more liquid, which then caused it to be runny, so I had to thicken it.
Perhaps it was just because it was my first time using my IP, but it seemed rather labour intensive for an easy recipe.
Will try again, but make a few adjustments to the ingredients
Cooked it tonight. I thought it was OK, but my husband really loved it! I served it over cubes of sweet potatoes with a side of steamed broccoli. Will def do again but try adding some ofthe other cooks’ seasoning ideas.
I know its a no-no to review when you didn’t prepare according to instructions… but I made a few subs based on what I had on hand and it was great!
Arrabiata pasta sauce (for crushed tomatoes)
Ground ginger
Add 1t garam masala
Served with fresh ground pepper
Made this last night and it was delicious!! Per the opinion of others i added some garham masala (sp?) and pepper to add flavor and a bit more salt. It didnt come out bland at all, it was full of flavor. I did have to add some cornstarch though to thicken it up. Even my 8 year old gave me two thumbs up and ate his whole plate, and hes a very picky eater!! I put it over some jasmine rice that i made in the Instant Pot that i did a few days ago. Will def make this dish again!!
Its a good base receipe. I didn’t have crushed tomatoes so I used a can of whole tomatoes and just drained out the liquid and put the tomatoes in the blender. The texture was perfect. I agree with the other reviews, it lacked flavor for my taste. Even though i had added garam masala. Next time I’ll use curry paste, usually that does the trick. But all in all it was quick easy and good, even the kids enjoyed it.
I used 4 boneless chicken breasts and adjusted other ingredients accordingly. My sauce could have been a bit thicker and zestier but it was still good.
I doubled everything for the 8qt as recommended. Fabulous!
Easy dish to make and has become a definite fav at our house. Flavours are suttle as we used a mild curry but very tasty for young pallettes. Ingreidents are simple for a new cook. Will be making this often!
This was my first Instant Pot meal and it turned out great! My family gave it a thumbs up… I used Lalahs curry powder which is supper tasty and used boneless chicken breast cut i to chunks. Will be making this again!!
Great, easy little recipe. It does need a bit of pepper flakes for some heat though.
I used 35% cream which made the sauce nice and thick.
Really good and easy receipe… I read the comments befor doing it so I add some crushed peppers and at the end to ticking the sauce I put in some corn starch and it was perfect
What is yellow onion
Very good, but not spicy enough. I added more curry powder, garlic powder, black pepper, and cayenne pepper. I also used cubed chicken breast and left it in the pot for the whole cooking time. Much easier to make and ready to eat that way, and still comes out really well!
Excellent recipe and so tasty over rice. I love spicy so will look to up the kick a bit. Any suggestions?
Doubled recipe
Added mansala spice.
Added 3 full dried peppers.
Added pepper.
Blended onions with broth for a cremier texture.
Very good. Tasted very traditional.
I made this with boneless/skinless and it worked amazing! I added 1/2 tsp of chili peppers
1/2 tsp tumric
1/2 tsp smoked paprika.
I cooked the cream with it from the start and added a tbsp of corn startch at the end while simmering for thickness. It was AMAZING. definitely better than the original recipe
Amazing!
Was really good, not very spicy though, next time I am going to add more curry powder and ginger. But other than that everyone liked it.. Thanks
This was awesome
First recipe for my instant pot and it was decilious, with hot curry and médium curry (basmati rice was welcome). Thank you ^^
Delicious!!! I added 1/2 tbs turmeric and 1/2 tbs garam masala to sauce.
Really delicious! I used “no fat” plain yogurt instead of the heavy cream and “Smart Balance” margarine instead of butter for dietary reasons. I’m sure the recipe would have been even better with the “richer” ingredients! Thank you for sharing this recipe.
Amazing!
Made this last night and it was pretty good. Really easy. The only thing i would change is to add half a bell pepper
So I didn’t have any bone in chicken at the store and I grabbed boneless skinless chicken breast instead. Does anyone know if this will work and what is the best way to approach this? Also Im new to instant pot so I dont know what Im doing and this is my first recipe I’m choosing. Thanks!
Hi RKO,
The recipe will still work with boneless chicken, you can reduce the cooking time by about 2 minutes.
Has anyone used frozen thin chicken breasts from Costco for this recipe? If so approximately how many?
I didn’t have cury or crushed tomatos so I ended up using tumeric and spaghetti sauce. It still turned out amazing. Looking forward to trying it with the actual ingredients. Kiddos even gobbled it down
On the last step Dont put the sauce on top of the chicken put the chicken back in the sauce stir it and then served it !!!!
I used three boneless breasts because they were half the price. Meat was fork tender and not dry in the slightest. I always add more salt than a recipe asks for, and this still needed a bit more. With that said, it is amazing. I served with basmati rice, perfect combo. Likely a new staple in our home.
It was my night to cook dinner and I tried this for my first use of the Instant Pot and my wife loved it. It came out very well using boneless chicken breasts but as noted in the recipe it was a little tough. Perhaps a slow cook instead of pressure cooking would make it tender, if you have the time?
Certainly a keeper recipe, very good!
Deliciuos !! I did with real tomatoes boiled. A little too watering but super good !!
Mild and yummy. Used 5 partially frozen boneless/skinless chicken thighs and it turned out great.
“Better” butter chicken? I think not!
Doesn’t taste anything like authentic Indian butter chicken!! Where’s the tumeric? Where’s the garam masala? Ground cumin, garlic, etc. ?
Also Curry powder is not used in butter chicken.
This is more like a lazy man’s “curry” with butter
I agree, it isn’t butter chicken like in a restaurant but it is very good. It’s a keeper In my book.
Ir was easy and flavorful. Added green peas.
I added tumeric and gran marsela; substituted powdered ginger because I didn’t have anything fresh and also used coconut milk and yoghurt to the final sauce. I also used 5 1/2 boneless, skinless chicken breast from Costco. It wasn’t traditional butter chicken but it was a very good curried flavoured chicken.
Somehow extremely bland, despite flavorful ingredients. Sauce never thickened up, even after adding cornstarch. Will definitely try another recipe next time.