Butter Chicken with Rice
Butter Chicken with Rice. Always a favourite way to introduce kids (or wimpy adults) to Indian cuisine. Whip this tasty creation up
faster than it takes to drive and park at the local take-away.
Ingredients
- 1 Tbs Meal Inspirations Butter Chicken spice blend
- 1/2 cup Natural yoghurt
- 1 Tbs Fresh lemon juice
- 750g Chicken, diced
- 1/2 Onion, diced
- 3 Tbs Tomato paste
- 60g Roasted cashews, chopped
- 1/2 cup Water
- 1/2 cup Cooking cream
- 1 Basmati rice
Step 1
Combine spice blend, yoghurt, lemon juice and chicken well to marinate.
Step 2
Saute onion in a little oil in a pressure cooker over medium heat.
Step 3
Add chicken with marinade, paste, half the cashews, water and cream. Close and lock lid and bring to pressure (when red indicator pops up) over high heat. Agitate the pan occasionally to prevent sticking. Once at pressure, lower heat to med-low. Cook for 8 minutes.
Step 4
Quick release of pressure by placing under a running tap of cool water.
Step 5
Serve with Basmati rice and garnish with remaining cashews.
Chef’s Tips
Halve the quantities is cooking in the 4L pressure cooker.
Butter Chicken with Rice
Ingredients
- 1 tbsp Meal Inspirations Butter Chicken spice blend
- 1/2 cup Natural yoghurt
- 1 tbsp Fresh lemon juice
- 750g Chicken (diced)
- 1/2 Onion (diced)
- 3 tbsp Tomato paste
- 60g Roasted cashews (chopped)
- 1/2 cup Water
- 1/2 cup Cooking cream
- 1 Basmati rice
Instructions
- Combine spice blend, yogurt, lemon juice and chicken well to marinate.
- Saute onion in a little oil in pressure cooker over medium heat.
- Add chicken with marinade, paste, half the cashews, water and cream. Close and lock lid and bring to pressure (when red indicator pops up) over high heat. Agitate the pan occasionally to prevent sticking. Once at pressure, lower heat to med-low. Cook for 8 minutes.
- Quick release of pressure by placing under a running tap of cool water.
- Serve with Basmati rice and garnish with remaining cashews.
Notes
