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Chantele Cross-Jones

Butter Chicken Recipe

This mild butter chicken recipe is super simple to make and perfect for a pressure cooker or instant pot (but could be made on a hob if time is adjusted). This recipe is so creamy, and mild enough for all the family to enjoy together.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Chicken Breasts Diced
  • 4 Garlic Cloves Minced or 2 tsp Lazy Garlic
  • 4 tbsp Butter
  • 500 g Passata
  • 3 tbsp Tomato Paste
  • 2 tbsp Korma Curry Paste
  • 1 tsp Garam Masala
  • 1 tsp Ground Ginger
  • 1/2 tsp Smoked Paprika
  • 150 g Double Cream
  • 2 tsp Cornstarch

Equipment

  • instant pot/pressure cooker

Method
 

  1. Set your pressure cooker to the sauté setting and add the butter and garlic. Sauté for a few minutes until the butter has melted and garlic started to brown. Then stop the sauté setting.
  2. Add the chicken, Passata, Tomato Paste, Curry Paste and Spices. Mix well to combine all ingredient. Pop the lid on and set pressure value to closed.
  3. Set the pressure cooker to high pressure for 8 minutes and start the machine
  4. Once cooked, stop the machine and let it natural release for a few minutes, then open the valve to release the remaining pressure and remove lid
  5. Change the machine to the sauté setting and add the double cream, mixing well. Once its heated for a few minutes mix the 2tsp cornstarch with 2tsp water and add to the curry. Allow to heat for a few more minutes, stirring well to thicken sauce.
  6. Then serve over rice and enjoy

Notes

If you want to give the curry a little kick you can double the quantities of Garam Masala, Ground Ginger and Smoked Paprika to up the spice
This recipe also works great with beef you just need to brown the meat first
You can add onions to the base (when cooking the garlic and butter) but Jon has an intolerance so I don't use it in any of my cooking