"A simple and flavorful butter chicken recipe, the perfect comfort food!"
- 1/2 c. plain 2% yogurt, divided
- 2 tbsp. lemon juice
- 4 tsp. garam masala
- 1 tbsp. ground turmeric
- 1/2 tsp. each salt and pepper
- 1 1/2 lb. boneless skinless chicken breasts, cut into 2-inch chunks
- 2 tbsp. ghee
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. minced ginger
- 2 tsp. paprika
- 1 tsp. each ground cumin and coriander
- 1/4 tsp. ground cinnamon and cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 c. 35% heavy cream
- 1/4 c. tomato paste
- 4 tsp. almond butter
- 2 tbsp. finely chopped cilantro
- 2 c. cooked basmati rice, for serving
In a large bowl, stir together half of the yogurt, lemon juice, garam masala, turmeric, salt and pepper; add chicken to bowl, tossing well. Transfer to resealable plastic bag. Refrigerate for 6 to 8 hours.
Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Decrease cook time to 10 minutes.
Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.
Add ghee; heat for 1 minute. Add onion, garlic, ginger, paprika, cumin, coriander, cinnamon and cayenne. Continue to cook until timer beeps. Stir in chicken with marinade, diced tomatoes, cream, tomato paste and almond butter.
Close and secure lid in place. Turn vent knob to Seal. Press the SLOW COOKING button on the multi pot. 04:00 (4 hours) will show on the LED display. When cooking is complete, multi pot will beep. Carefully release the pressure.
Carefully open the lid. Spoon butter chicken onto bed of basmati rice. Drizzle with remaining yogurt and sprinkle with cilantro.
Also delicious with warm naan bread.
Stir in 1 cup thawed frozen peas at the end if desired. Cook until heated through on KEEP WARM function.