Better Butter Chicken

Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. Unfortunately, many recipes use cut-up bits of boneless, skinless chicken breast, which become tough shards; or chicken thighs, which leave the sauce greasy. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite. To remove the skin from a chicken breast, grab the skin on the narrow, pointy end with a paper towel and pull the skin back and off the meat. Remove any large blobs of fat on the meat. Then cut each breast in half width wise so there’s about the same amount of meat in each portion.

Cuisine

Indian

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Keto, Low Carb

Cooking Technique

Max Pressure Cook, Pressure Cook

Keywords

15-30 min, 6 servings, bone-in skinless chicken breasts, butter, canned crushed tomatoes, chicken broth or dry white wine, contributed, cook 12 min, easy, heavy cream, indian, keto, low carb, main course, max pressure cook, peeled fresh ginger, prep 5 min, pressure cook, table salt, yellow curry powder, yellow onion

Prep Time

5 min

Cook Time

12 min

Servings

6 servings

Ingredients

1 1/2 cups canned crushed tomatoes
1/2 cup chicken broth or dry white wine
4 tbsp butter
1 small yellow onion, chopped
2 tbsp yellow curry powder
1 tbsp fresh ginger, peeled
1/4 tsp table salt
3 bone-in skinless chicken breasts
1/2 cup heavy cream

Instructions

Press the Sauté button on the Instant Pot® and set it for 5 minutes.
Mix the tomatoes, broth or wine, onion, butter, curry powder, ginger, and salt in the cooker. Cook, stirring occasionally, until the butter melts, about 2 minutes. Turn off the Sauté function, add the chicken, and toss well in the sauce to coat. Lock the lid onto the pot.
Option 1: Max Pressure Cooker Press Pressure Cook on Max level for 12 minutes with the Keep Warm setting off.
Option 2: All Pressure Cookers Press Meat/Stew or Pressure Cook (Manual) for 15 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Use kitchen tongs to transfer the chicken breasts to a serving platter or individual serving bowls.
Press the Sauté button again and set it for 5 minutes.
Bring the sauce to a simmer, stirring frequently. Stir in the cream and cook the sauce at a low simmer, stirring often, until slightly thickened, about 2 minutes. Turn off the Sauté function and spoon the sauce over the chicken breasts. Enjoy!

Notes

Beyond
• You must halve the recipe for a 3-quart cooker.
• For an 8-quart cooker, you must increase all the ingredients by 50 percent.
• The curry’s buttery enough to serve over mashed potatoes.
• Or serve it on top of split-open baked sweet potatoes.
• Or serve it over riced cauliflower. There’s no need to cook the cauliflower. The warm sauce will do the job for you if you serve it immediately and set the bowls aside for a minute or two.
• Garnish servings with minced fresh cilantro and/or chives. And sprinkle unsalted shelled chopped pistachios over them, too.