1-Pot Butter Chicken with Rice
Our spices are full of flavour and a little zing. Adjust the quantity used to suit your taste! 1-Pot Butter Chicken with Rice
Ingredients
- 1 Tbs Meal Inspirations Butter Chicken spice blend
- 1 Tbs Butter
- 1 red onion, thinly sliced
- 3 cloves garlic, crushed
- 500g chicken thigh fillets, diced
- 2 1/2 cups Basmati rice
- 400mL coconut cream
- 3 Tbs Tomato paste
- 1L chicken stock
Step 1
Melt butter in Pressure Cooker on medium heat, add onion and soften.
Step 2
Add garlic, then the Butter Chicken Spice Blend, and cook, stirring for 1 minute.
Step 3
Add chicken and stir to coat in spice blend.
Step 4
Add rice, stir.
Step 5
Add coconut cream, tomato paste and chicken stock. Bring to boil, stirring a few times.
Step 6
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.
Step 7
Once at pressure, turn the heat to low and cook for 8 mins on the lowest heat to maintain pressure.
Step 8
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.
Chef’s Tips
Serve with a dollop of sour cream, torn parsley/ coriander and cashew nuts.
1-Pot Butter Chicken with Rice
Ingredients
- 1 Tbs Meal Inspirations Butter Chicken spice blend
- 1 Tbs Butter
- 1 red onion (thinly sliced)
- 3 cloves garlic (crushed)
- 500 g chicken thigh fillets (diced)
- 2 1/2 cups Basmati rice
- 400 mL coconut cream
- 3 Tbs Tomato paste
- 1 L chicken stock
Instructions
- 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.
Notes
