The best Butter Chicken ever. Works in an instant pot (pressure cooker). Leave thighs whole if cooking this way. This recipe is based on 1.5 kg of boneless skinless chicken thighs. Adjust to suit.
Tips
- Use boneless skinless chicken thighs.
- Braise the spices.
- Marinade overnight. (or skip it, I mean, who is actually that organised? – add the salt and kashmiri to the ‘Gravy’ section)
- This is a measurements aren’t critical kinda recipe. You do you.
- If I say this, my tsp is a regular kitchen drawer variety, stir a coffee type of tsp. Not a measuring spoon.
Ingredients
Marinade
- Tandoori Seasoning 3 heaped tsp
- Salt 2 tsp
- Kashmiri 0.5 tsp
- Unsweetened Yoghurt 1 cup
Gravy
- Garlic Powder 1 tsp
- Onion Powder 1 tsp
- Salt 0.5 tsp
- Cumin 1 tsp
- Kashmiri 1 tsp
- Butter Chicken Seasoning 3 heaped tsp
- Brown Sugar 0.33 cup
- Passata 600 g
- Butter 80 g
To Finish
- Cream 1 cup (substitute coconut cream if you like)
Instructions
You’ll figure it out!
