Our spices are full of flavour and a little zing. Adjust the quantity used to suit your taste!
Melt butter in Pressure Cooker on medium heat, add onion and soften.
Add garlic, then the Butter Chicken Spice Blend, and cook, stirring for 1 minute.
Add chicken and stir to coat in spice blend.
Add rice, stir.
Add coconut cream, tomato paste and chicken stock. Bring to boil, stirring a few times.
Close and lock Pressure Cooker and bring to pressure on medium to high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen). Agitate the pot occasionally to avoid burning food.
Once at pressure, turn the heat to low and cook for 8 mins on the lowest heat to maintain pressure.
Remove from heat. Quick release by placing the pot under a running tap with cool water for a few seconds. Open the lid after red pressure indicator has fallen.
Serve with a dollop of sour cream, torn parsley/ coriander and cashew nuts.
Only cooking for two makes Pressure Cooker use & quantities challenging. Halved recipe and cooked in sauté pan. Fussy eater doesn't like coconut so substituted with cream. Used passata not tomato paste. Took a bit longer to cook & reduce (no stock used) but he loved it.
Great family friendly recipe
I made this without the rice as we like that separate but it was a bit runny. I guess you could omit some of the chicken stock. Any suggestions?
5 stars because its easy to make and tastes delicious. my partner is fussy and said its the best butter chicken that hes ever tasted!
Delicious. Love the way it can all be cooked in one pot. Made enough for 6 meals