3 Garlic cloves minced
1-5 Green Chilis sliced fine (on top to serve or in)
2 inch knob ginger minced
2 Tbsp Garam Masala
1 Tsp Turmeric
1 Tsp Cumin1/2 Tsp Cinnamon
1 Tsp Chilli Powder
2 Tsp Diamond Crystal Salt
Chicken cubed (I used two breasts) It’s important that you don’t finely chop up the chicken. You can just quarter a breast if you want. The pressure cooker will do the work for you.
Large knob butter (sub oil if dairy free)
2 tsp sea salt (1.5 tsp Morton’s)
1 cup Passata
2 Tsp lemon juice
1/4 cup water (for pressure)
1 cup Coconut Milk (full fat)
Better than take-away Butter Chicken. This one comes in hot, creamy and fast with a proper kick and ready in just 35 minutes. See how easy it is to make this @mrtommycampbell restaurant style authentic Butter Chicken recipe in your pressure cooker with a few spices, some fresh herbs, tomatoes and coconut milk. Coconut milk, really? Yes, get in!!!! Check out the video on our website.
Slut this up to the max with a cheesy naan to dip
Saute butter or alternative oil if making dairy-free.
Add in chopped ginger and for two minutes.
Add in chopped garlic for one minute.
Stir, add in all spices and let toast for a couple minutes.
Deglaze with 1/4 cup of water. Dump in passata and lemon juice.
Add in large chopped chicken. Do not stir. This is imperative. Float 1/4 cup water on top. Do not stir. This is imperative. Manual high for 15 minutes. Natural release for 15 minutes.
Open instant pot. Use a spider or slotted spoon to remove the chicken.
Set aside in your serving bowl. Set Instant Pot to saute on medium.
When bubbling add in coconut milk.
Simmer for two minutes to slightly reduce sauce.
Pour reduced sauce over your chicken. Garnish with fresh chopped cilantro and as many green chillie as you can handle.