Yum, yum, yum!

I don’t cook with a lot of cream but what’s a butter chicken without it? Line up all your spices before you get started, and you’ll have this meal on the table in no time.

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Instant Butter Chicken – Pressure Cooker

Ingredients (serves 4)

• 3 tablespoons unsalted butter
• 3 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon tumeric
• 400g passata
• 800g chicken thigh fillets, cut into bite sized pieces
• 1 cup cream
• 500g broccoli, steamed

Method

• Select SAUTE on pressure cooker and melt the butter. Add the garlic and ginger, and cook for 1 minute.
• Add all of the spices, stir, and cook for 1 minute.
• Add the passata and a ¼ cup of water. Switch off the SAUTE setting.
• Add the chicken thighs and stir.
• Select PRESSURE COOK setting and cook for 6 minutes on HIGH.
• Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little.
• Serve with rice and steamed broccoli (or your favourite greens).