Sunday, February 3, 2019

Butter Chicken (Butter Shrimp)

This is a quick and easy version of Butter Chicken that doesn't skimp on flavor. It's great for those busy weeknights. I marinate the chicken the night before. I've also prepared the shallots, garlic, and ginger in a small container. Pour a tiny bit of olive oil cover it and keep it in the refrigerator until you're ready for it. My kids have prepped this for me. It's so easy.
We like this served over rice or with Naan bread or Pita bread. Any of those are perfect for soaking up the sauce in this dish.

 You can also make this with shrimp. The only thing with shrimp is you need to make the sauce first in the pressure cooker, I use an Instant Pot. Then stir the marinated shrimp into the cooked sauce, and let it simmer on saute mode until the shrimp is cooked. 

Pressure Cooker Butter Chicken

Marinate the chicken:
1/4 cup plain whole milk yogurt, or whole milk Greek Yogurt
2 teaspoons ground cumin
2-3 teaspoons smoked paprika 
2 teaspoons garam masala 
2 teaspoons lime juice, zest first, reserving zest for sauce
1 teaspoons kosher salt
2 teaspoons peeled and grated ginger
2 garlic cloves minced
2 pounds boneless skinless chicken thighs cubed

Make the sauce:
5 tablespoons unsalted butter
2 shallots minced, or use red onion in a pinch
2 cloves of garlic minced
2 teaspoons peeled and grated ginger 
1/4 to 2 teaspoons crushed red pepper flakes, or use cayenne for extra heat
Kosher salt to taste
16-28 ounces canned diced tomatoes, with juices
1 cup heavy cream
1/2 teaspoon finely grated lime zest

To brown chicken:
1 tablespoon of butter or ghee 

Chopped cilantro
Sliced green onion
  1. Mix all of the ingredients for the marinade including the chicken in a bowl, cover and place in the refrigerator for an hour or over night.
  2. Select SAUTE function on the pressure cooker, on HIGH. Add 1 tablespoon of butter or ghee and let it get hot. 
  3. Saute the chicken with marinade until it's just browned. Set chicken aside in a bowl. Make the sauce next.
  4. For the Sauce. Select the SAUTE function on the pressure cooker to medium.  Melt 2 tablespoons of butter until foaming.
  5. Stir in shallots, garlic, ginger,  red pepper flakes, and another pinch of salt. Cook until fragrant about 2- 4 minutes.
  6. Stir in tomatoes with their juices. Scraping the bottom of the pot to de glaze it.
  7. Add chicken and any juices that have accumulated in the bowl and stir well.
  8. Place lid on the pressure cooker and cook on HIGH PRESSURE for 6 minutes.
  9. Carefully release pressure manually after cook time is complete and you've waited 10 minutes.
  10. Remove lid and stir. Set Pressure cooker to SAUTE  and simmer stirring often to thicken the sauce about 7 minutes.
  11. Stir in cream, butter, and lime zest, simmer for 2-5 minutes. Season with salt to taste.
  12. Serve with garnishes over rice.

Butter Shrimp: To make this with shrimp. Marinate 2.5 pounds of peeled and cleaned shrimp. Make the sauce first in the pressure cooker. After the sauce is cooked stir the marinated shrimp, remaining cream, butter, and lime zest into the cooked sauce, and let it simmer on saute mode until the shrimp is cooked. 

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