Butter Chicken with Spiced Cashews
The Complete Indian Instant Pot Cookbook
Published by Robert Rose
I used to feel pretty conflicted about butter chicken. It’s pretty decadently delicious, but it’s so often poorly cooked and then doused with way too much cream to compensate. I changed my tune while writing this book, since almost every friend who came to dinner while I was testing recipes asked/dropped hints/begged for butter chicken. I cut down the amount of cream, so it isn’t as heavy, and added some—not traditional but highly recommended—puréed chipotle chiles in adobo sauce for a deeper, more complex, smokier flavor.
Cooking MethodPressure Cooker
- 2 tablespoons (30 mL) ghee or vegetable oil
- 2 cups (500 mL) finely diced onions
- 1 teaspoon (5 mL) kosher salt
- 1 tablespoon (15 mL) minced ginger
- 1 tablespoon (15 mL) minced garlic
- 1/2 teaspoon (2 mL) ground turmeric
- 3 teaspoons (15 mL) Kashmiri chili powder, divided
- 1 teaspoon (5 mL) Garam Masala, store-bought
- 2 tablespoons (30 mL) tomato paste
- 2 tablespoons (30 mL) chipotle chiles in adobo sauce, puréed or finely chopped
- 1 cup (250 mL) water
- 1 (14-ounce) can (398 mL) diced tomatoes (with juice)
- 2 pounds (1 kg) boneless, skinless chicken thighs, cut into 2-inch (5 cm) pieces
- 1/2 cup (125 mL) raw cashew pieces
- 3/4 cup (175 mL) heavy or whipping (35%) cream
- 1/2 cup (125 mL) chopped fresh cilantro, divided
Using the Sauté function on High, heat the ghee in the inner pot for about 1 minute, until shimmering. Add the onions and salt; cook, stirring occasionally, for about 4 minutes, until the onions are softened. Add the ginger, garlic, turmeric, 2 teaspoons (10 mL) chili powder, garam masala and tomato paste; cook, stirring constantly, for about 1 minute, until fragrant. Stir in the chipotles in adobo sauce, water, tomatoes (with juice) and chicken.
Secure the lid and cook on high pressure for 8 minutes.
Meanwhile, toast the cashews in a small, dry skillet over medium heat, for 3 minutes, tossing the pan frequently, until lightly browned. Transfer to a medium bowl. Add the remaining 1 teaspoon (5 mL) chili powder and toss to coat. Set aside.
Once the chicken is cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Remove the lid. If the sauce is watery, use the Sauté function on High to simmer the mixture for 5 minutes, until the sauce is reduced to the desired consistency. Stir in the cream and 1/4 cup (60 mL) cilantro. Transfer the chicken and sauce to a serving dish, garnish with the remaining cilantro and cashews and serve.
Read NextPunjabi-Style Cabbage
Courtesy of The Complete Indian Instant Pot Cookbook by Chandra Ram 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.