Pressure cooker butter chicken curry

By -
Recipe type: Main, Pressure Cooker
Cuisine: Indian
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
This recipe can be easily doubled in a 6qt pressure cooker or larger, just double all of the ingredients, except for the water/stock: keep that at 1 cup/250ml (which in addition to the chopped tomato juice works with every pressure cooker type and size). Replace the fresh garlic at the end of the recipe with 1 teaspoon of powdered garlic added with the onion at the beginning. If using un-frozen chicken breast decrease the pressure cooking time to 3 minutes.
INGREDIENTS
  • 2 tablespoons butter (or your favorite oil), divided
  • 1 small red onion, sliced
  • 1 tablespoon fresh ginger (or 1 teaspoon powdered)
  • 2 tablespoons garam masala spice mix, divided
  • 1 teaspoon salt
  • 1 cup (250ml) chicken stock (or water)
  • 3 tablespoons tomato paste / concentrate
  • 2 pounds (500g) frozen chicken breasts (about 4)
  • 1½ cups (14.5 oz / 400ml) canned crushed tomatoes
  • 3 cloves garlic, finely minced (or see recipe note for powdered)
  • ⅓ cup (85ml) heavy cream
  • 3 sprigs coriander, finely chopped (for garnish)
INSTRUCTIONS
  1. Pre-heat the pressure cooker by pressing the "Brown" or "Saute'" program.
  2. In the pre-heated pressure cooker on medium heat add one tablespoon of the butter and when it begins to sizzle mix-in the onion - saute' until softened stirring infrequently (about 4 minutes).
  3. Sprinkle in the ginger, 1 tablespoon of the masala mix, salt and stir well.
  4. Pour in the stock and arrange the chicken breasts in the base in a single layer - even putting them up vertically, if needed for smaller cookers.
  5. Plop the tomato paste on top of the chicken, and then pour the crushed tomatoes on top of the chicken breasts- do not stir.
  6. Sprinkle in the remaining Masala mix - continue to NOT stir.
  7. Close the lid and set the valve to pressure cooking position. 
  8. Electric pressure cookers and stove top pressure cookers: Cook for 5-7 minutes at high pressure.
  9. When time is up, open the pressure cooker with the Slow Normal release - release the pressure very slowly using the valve on the lid. If the release speed cannot be regulated by your cooker's valve, simply release pressure in short bursts. If anything other than steam comes out of the valve, stop and wait 10 seconds before continuing to release pressure slowly (or in small bursts), again.
  10. Delicately mix-in the fresh garlic and then the cream and remaining tablespoon of butter. If there is limited room (such as when using a 3qt pressure cooker or smaller) mix the contents by delicately lifting and wiggling the meat (as shown in the video).
  11. Check that the internal temperature of the chicken has reached at least 165°F or 75°C before serving.
  12. Optionally, puree the liquid for a smoother sauce.
  13. Serve over steamed Basmati rice or Hip Quinoa Freckled rice (recipe on this website).

pressure cooker easy butter chicken recipe - frozen chicken breast

--
Pippa Gawley
Tel/What's App: + 1 510 621 7471
Skype: pgawley

Comments

Post a Comment

Popular posts from this blog

Chocolate rice crispie nests

By -
Ingredients 200g plain chocolate, broken into pieces 2 tbsp  golden syrup 50g/2oz  butter 100g cornflakes / 90g rice krispies  36 mini  chocolate  eggs (Adj quantities from bbc) Method Line a 12-hole fairy cake tin with paper cases. Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.  (add more if you think there is too much chocolate left) Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Read more

Butternut squash and halloumi tray bake

By -
Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
Read more