What do you you do when a snowstorm keeps you from your takeout Indian restaurant? No, we didn’t have a drone delivery, we made our own Indian takeout. However, we had never seen this dish on the takeout menu anyway, so we decided to give it a try. The results were great, and snowstorm or no, we plan to make it again.
If “butter chicken” doesn’t sound like a name that would share menu space with biryanis and vindaloos, we agree with you. The proper name for this Punjabi dish is murgh makhani, and it was invented by restaurateurs in that part of India in the 1950s. Our version comes from Justine on her The Typical Mom blog. This recipe is prepared in an Instant Pot® home pressure cooker. We think Justine’s recipe is great, but as always, we made a few modifications. We added more garlic and ginger, and next time we may add some minced jalapeño pepper, too. We substituted nonfat half-and-half for half the heavy cream, and we might cut the total liquids by 25% next time we make it. Nonetheless, this was a great home version of Indian takeout, and we highly recommend you try it. We also recommend you go back to Justine’s The Typical Mom blog for several of her other recipes!
If you can’t get to the link to work, here are the recipe ingredients and directions.
6 boneless, skinless chicken thighs, cut into cubes (about 1 inch)
1 1/2 cups heavy cream
1 1/2 cups tomato sauce
1/2 onion, chopped (about 1 cup)
5 Tbsp butter
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 Tbsp Garam Masala
2 Tbsp cornstarch (optional)
1. Turn your Instant Pot to saute, medium, and add butter.
2. When butter is melted add cubed chicken and onion.
3. Cook just enough for chicken pieces to cook just a touch on the outside.
4. Add all other ingredients into your Instant Pot or pressure cooker and mix together well.
5. Put lid on and close steam valve.
6. Set Instant Pot to manual, pressure, low, for 5 minutes. (enough time if cut into bite size pieces, if larger pieces increase time)
7. When done move steam valve just slightly so steam comes out slowly.
8. Carefully lift lid. Serve immediately or remove chicken and set to saute low for just a few minutes. Put some of the hot liquid in a small bowl with 1 tbsp of cornstarch and whisk together, add back into the pot and stir. May do this again with another tbsp. depending on how thick you want the sauce to be.
9. Sauce will thicken more as it sits. Turn off, add chicken back in, and serve with rice and/or naan.