Indian Butter Chicken
By :Danielle Walker
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Butter chicken is definitely a comforting dish, with its warm, velvety sauce of curry spices coating tender chicken. I use a creamy cashew puree to mellow out the spices and thicken the luscious sauce.
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Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butter, Cashews, Chicken Thighs
Prep Time 45 minutes
Cook Time 18 minutes
Servings
4-6 servings
Ingredients
  • 1/2 cup whole raw cashews
  • 6 tablespoons ghee or unsalted grass-fed butter
  • 3 pounds boneless skinless chicken thighs trimmed of fat and cut into 2-inch cubes
  • 2 shallots chopped (about 1/2 cup)
  • 1/2 yellow onion chopped
  • 1 cup tomato puree
  • 3/4 cup tomato paste
  • 3 tablespoons freshly squeezed
  • lemon juice
  • 4 cloves garlic minced
  • 6 green cardamom pods bruised with the butt of a knife
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tablespoons Ginger peeled and minced
  • 2 1/2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon fine sea salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon fenugreek seeds
  • Toasted slivered almonds for garnish
  • chopped fresh cilantro for garnish
  • Garlic Naan for serving
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Poultry
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Butter, Cashews, Chicken Thighs
Prep Time 45 minutes
Cook Time 18 minutes
Servings
4-6 servings
Ingredients
  • 1/2 cup whole raw cashews
  • 6 tablespoons ghee or unsalted grass-fed butter
  • 3 pounds boneless skinless chicken thighs trimmed of fat and cut into 2-inch cubes
  • 2 shallots chopped (about 1/2 cup)
  • 1/2 yellow onion chopped
  • 1 cup tomato puree
  • 3/4 cup tomato paste
  • 3 tablespoons freshly squeezed
  • lemon juice
  • 4 cloves garlic minced
  • 6 green cardamom pods bruised with the butt of a knife
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tablespoons Ginger peeled and minced
  • 2 1/2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon fine sea salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon fenugreek seeds
  • Toasted slivered almonds for garnish
  • chopped fresh cilantro for garnish
  • Garlic Naan for serving
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Rating: 0
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Instructions
  1. Bring a kettle of water to a boil. Place the cashews in a bowl and add enough boiling water to cover. Soak for 30 minutes.
  2. Heat 2 tablespoons of the ghee in an Instant Pot using the sauté setting. Add the chicken, shallots, and onion and sauté for 8 minutes, until the chicken is browned and the onion is translucent. Add the remaining 4 tablespoons ghee, the tomato puree, tomato paste, lemon juice, garlic, cardamom, cinnamon stick, bay leaves, ginger, garam masala, cumin, salt, turmeric, and fenugreek and stir to combine. Secure the lid and select the meat/stew setting, or select the manual setting and cook at high pressure for 10 minutes.
  3. Meanwhile, drain the cashews, rinse, and drain again. Combine the cashews and 3/4 cup water in a blender. Blend on high speed until very smooth and creamy, about 30 seconds in a high-speed blender, or 1 minute in a conventional blender.
  4. When the Instant Pot timer is done, quick release the pressure and stir in the cashew cream. Spoon the butter chicken into serving bowls. Sprinkle with almonds and cilantro and serve with naan on the side.
Recipe Notes

Tidbits: Repurpose any leftover sauce by adding it to some sautéed vegetables and rotisserie chicken or cooked shrimp for a quick dinner the next day.

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