Butter Chicken
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Butter Chicken

Servings

10 servings

Prep time

30

minutes
Cooking time

2

hours 
Total time

2

hours 

30

minutes

Ingredients

  • 2 Onions, finely chopped

  • 1 bulb of Garlic, minced

  • 3 TBS Butter

  • 1 640 ml Can of Tomato Sauce

  • 1 litre Whipping Cream

  • 1 1/2 TSP Salt

  • 2 TBS Tandoori Masala

  • 1 TSP Garam Masala

  • 6 Chicken breasts cut into bite-sized pieces

  • 2 TBS Vegetable Oil

Directions

  • Melt butter in a large pot or Dutch Oven
  • Slowly sautee onions and garlic until caramelized (about 15 minutes)
  • Remove onions and garlic, set aside
  • Add tomato sauce, Cream and Garam Masala, slowly bring to near-boil
  • In a bowl, toss the chicken with the oil and Tandoori Masala
  • Once the sauce is simmering, add the chicken.
  • InstantPot Method:
  • Pressure cook on “High” for 20 minutes, with a quick release
  • Stove Top Method:
  • Continue to simmer at very low heat, with no lid.
  • After 60 minutes, add the onions and garlic
  • Simmer for another 60 minutes, stirring often.
  • Serve immediately over basmati rice and along with Naan bread

Notes

  • Phenomenal meal. So so so good.
  • InstantPot makes the most tender chicken ever.