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Close Up of 1-Pot Butter Chicken with Rice

1-Pot Butter Chicken with Rice

Our spices are full of flavour and a little zing. Adjust the quantity used to suit your taste!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Melt butter in Pressure Cooker on medium heat, add onion and soften.
  2. Add garlic, then the Butter Chicken Spice Blend, and cook, stirring for 1 minute.
  3. Add chicken and stir to coat in spice blend.
  4. Add rice, stir.
  5. Add coconut cream, tomato paste and chicken stock. Bring to boil, stirring a few times.
  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
  7. Once at pressure, turn the heat to low and cook for 8 mins on the lowest heat to maintain pressure.
  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.

Notes

Serve with a dollop of sour cream, torn parsley/ coriander and cashew nuts.