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Butter Chicken-Andrea Roskelley

Ingredients

Marinade: (make and marinate the chicken overnight)

  • 4 pieces boneless skinless chicken breasts, cut into bite size pieces
  • 5 cloves garlic, minced
  • 1 teaspoon salt
  • 1 1/2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 whole lime, juiced

Sauce:

  • 1 onion, diced
  • 1/4 cup butter
  • 1 can (14.5 oz) tomato sauce
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can coconut milk
  • 2 Tablespoons cornstarch mixed with 1/4 cup water
  • 1 bunch chopped cilantro
  • 2 cups basmati rice (or however much you want)

Directions:

Saute the onion in the butter until soft. Add the tomato sauce and diced tomatoes. Blend until smooth with a blender (beware of the steam) or immersion blender. Add marinated chicken and bring to a boil. Add cornstarch water mixture, then reduce to a simmer and cook about 20 minutes over medium-low heat. Add cilantro just before serving over Basmati rice.

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Slow Cooker Butter Chicken

  • 5 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 16-oz (450g) tomato sauce or passata
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala click for recipe
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon granulated sugar or honey
  • 2 lb (900g) chicken thighs or you can use chicken breasts
  • 3 tablespoons unsalted butter cut into small cubes
  • ½ cup (120ml) heavy whipping cream double cream in the UK
  • 2 tablespoons fresh parsley, mint, or cilantro for garnish

To the slow cooker, add ginger, garlic, tomato sauce, spices, salt and sugar. Give everything a good stir, then add the chicken thighs and coat them in the sauce.

Scatter the butter all over the top, cover and cook on HIGH for 1.5-2 hours, or on LOW for 4-6 hours. The chicken is done when its internal temperature reaches 165°F with an instant read thermometer.

Remove the chicken, and place on a cutting board to cool enough to be handled.

Stir in the heavy cream in the sauce, and whisk until the sauce is creamy.

Cut the chicken into bite size pieces, and return to the sauce.

Serve with basmati rice and naan bread, garnish with fresh parsley, mint, or cilantro.

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Instant Pot Butter Chicken Recipe – This is the recipe Brittney uses

  • 3 tablespoons unsalted butter
  • 5 cloves garlic about 5 teaspoons, minced or crushed
  • 2 inch (5 cm) fresh ginger root grated (about 2 tablespoons)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder optional
  • 1 teaspoon salt add more if needed
  • 2 pounds (900g) chicken thighs skinless, boneless, diced into bite-size pieces
  • 17 oz (500g) tomato sauce or passata
  • 1 cup (250ml) heavy whipping cream or coconut milk, or half and half*
  • 2 tablespoons fresh parsley, mint, or cilantro for garnish

On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).

Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting.

Add the chicken thighs, give everything a mix.

Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.

Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro.

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Slow Cooker Butter Chicken

  • 3 Tablespoons butter
  • 1 Tablespoon vegetable oil
  • 3 lbs boneless skinless chicken thighs, cut into 2 inch pieces (we did chicken breast and it worked great)
  • 1 medium yellow onion, diced
  • 5 cloves garlic, finely chopped
  • 3 Tablespoons finely chopped peeled ginger root (we used like a teaspoon powdered ground ginger)
  • 2 Tablespoons garam masala
  • 1/4 cup tomato paste
  • 3/4 teaspoon salt
  • 1 1/2 cup chicken broth (the recipe for slow cooker calls for 1/2 cup and for the insta pot 1 1/2 cups, but we think it needed more sauce so I wondered if it was a typo on the slow cooker recipe since everything else was the exact same amounts)
  • 2 Tablespoons cornstarch (if desired to thicken sauce)
  • 1/2 cup heavy whipping cream
  • 1/4 cup cilantro leaves, stems removed to garnish if desired

In 10-inch skillet, heat butter and vegetable oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon transfer to slow cooker. Repeat with remaining chicken.

Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes.

Add garlic and ginger root; cook and stir 2 minutes.

Add garam masala; cook 30 seconds.

Add tomato paste and salt; cook and stir 2 minutes.

Add chicken broth, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker.

Cover and cook on low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream. If you want a thicker sauce add the cornstarch to the whipping cream and beat with a fork. (We didn’t do that and it seemed fine, but we will add more chicken broth next time so you might need it)

Top with cilantro leaves. Serve over rice, if desired.

1 Tablespoon grated ginger root = 1/8 teaspoon ground

1 teaspoon minced = 1/4 to 1/2 teaspoon ground depends how much you like ginger. Dad doesn’t so I did less.