Can you believe that Christmas is in a little over a week?! It seems that the holidays have come much sooner than normal, but I guess that’s because we’ve been so busy! I still have tons of wrapping presents to do, and things to get ready for my students for their Christmas from me, and their gifts to their parents. I chose to do the sharpie Christmas plates again, because they’re super easy and adorable! If you’re not familiar with that art project, check out my blog post about it here.
As always, I’ve been pressed for time for dinner this time of year, so I opted to use my pressure cooker to make dinner happen in a snap.
Indian food is one of my absolute favorites. I love the rich flavors and the spies are too die for!
This recipe was super simple, and has an amazing flavor. And, if you can believe it, the leftovers are even better.
Pressure Cooker Indian Butter Chicken
Recipe adapted from Jay’s Sweet N Sour Life.
- 2 pounds of chicken breast or tenderloins diced into 1/4 inch pieces (if frozen, no need to dice)
- 1 stick of butter
- 2 teaspoons of garam masala
- 2 teaspoons of cayenne pepper (optional – omit if you don’t want heat added to the dish)
- 2 teaspoons of curry powder
- 1 teaspoon ground cumin
- 1 teaspoon of ground ginger OR 2 teaspoons of minced fresh ginger
- 1 can of coconut milk
- 1 cup of chicken stock
- 1 6 oz can of tomato paste
- 1 onion, minced
- 5 garlic cloves, minced
- Cilantro for garnishing
- Salt to taste
- 2 tablespoons cornstarch
- 1 tablespoon water – I added 2 tablespoons, as my cornstarch/water mixture was too thick and I couldn’t stir it
- Turn pressure cooker on saute mode or press chicken/meat.
- Place stick of butter into the pot and let it fully melt until it becomes foamy and smells amazing.
- Toss in onions and garlic and cook until halfway done, then add the coconut milk, chicken stock and tomato paste. Mix thoroughly.
- Add the curry powder, ground cumin, ginger, cayenne pepper, garam masala, and salt to taste.
- Place frozen or thawed chicken in the pot and cover with sauce. Cook on manual for 15 minutes or cook meal using chicken/meat button.
- Once finished let sit in pot for 10 minutes without releasing the pressure. If lid has not unlocked, release the excess steam and remove the lid.
- If your chicken was already diced, skip this next step.
- Turn pot back on to saute or keep warm. With a sturdy spoon and fork, gently cut/shred the chicken into desired size pieces.
- Mix the cornstarch and water together and then add to the pot and mix well. Let pot boil until sauce is thickened.
- Serve over a bed of basmati rice or jasmine rice. Garnish with fresh cut cilantro.
This recipe was a huge hit at my house, and I loved taking it for lunch! It is definitely one that will be on our rotating dinner menu!