Butter Chicken and Turmeric Rice

My partner and I have this recipe frequently, and brought this to a potluck where so many enjoyed the dish that I figured I would share with the internet! Soon I will have a very professional picture of it but I've yet to capture one I liked. 

Butter Chicken

  1. Place all ingredients in the Instant Pot, except butter, cream, and some garam masala, check that the tomatoes cover the chicken.
  2. Cook on high pressure for 10 mins, then pressure release naturally for 10 mins.
    1. (Time Tip: Start the rice after the first 10-minute cooking cycle, then the rice will be ready and fluffy!)
  3. Remove chicken and blend sauce, adding butter, cream, and garam masala.
  4. Cool slightly before adding butter and cream to avoid thinning sauce.
    1. (optional)Freeze half the sauce for later.
  5. Add chicken back to the sauce.
  6. Add Cilantro and serve over Turmeric rice or zucchini noodles.

Ingredients:

1 14- ounce Canned Tomatoes

5-6 cloves Garlic

1-2 teaspoons Minced Ginger

1 teaspoon Turmeric

1/2 teaspoons Cayenne Pepper

1 teaspoon Smoked Paprika

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

1 teaspoon Ground Cumin

1 pound Boneless Skinless Chicken Thighs, (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)

-To finish-

4 ounces butter cut into cubes, (use coconut oil if dairy free)

4 ounces Heavy Cream, (use full-fat coconut milk if dairy-free)

1 teaspoon Garam Masala

1/4-1/2 cup chopped cilantro

Turmeric Rice:

  1. Rinse 2 cups of rice until water is clear, fill water to correct volume for cups used in your rice cooker.
  2. Add the onion into a small pan, cook with butter until onions become translucent.
  3. Add onions to rice cooker and start the rice.
  4. Once rice has completed, fluff rice with a fork or paddle.
  5. Serve!

1 1/4 Onion(Sliced or Diced)

1 Teaspoon Turmeric

2 TBPS Butter

Downloadable Recipe Card

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