Indian Butter Chicken

By: Danielle Walker

Indian Butter Chicken
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Diet
Low Carb, Low Sodium
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Tidbits: Repurpose any leftover sauce by adding it to some sautéed vegetables and rotisserie chicken or cooked shrimp for a quick dinner the next day."]
cuisine icon Keywords
1-2 hours, 4-6 servings, bay leaves, boneless skinless chicken thighs, chopped fresh cilantro, cinnamon stick, contributed, cook 18 min, Danielle Walker, fenugreek seeds, fine sea salt, freshly squeezed, garam masala, garlic, garlic naan, ghee or unsalted grass-fed butter, ginger, green cardamom pods, ground cumin, ground turmeric, indian, lemon juice, low carb, low sodium, main course, medium, prep 45 min, pressure cook, sauté, shallots, toasted slivered almonds, tomato paste, tomato puree, whole raw cashews, yellow onion

prep icon Prep Time
45 min
cook icon Cook Time
18 min

serving icon Servings
4-6 servings
Ingredients
  • 1/2 cup whole raw cashews
  • 6 tablespoons ghee or unsalted grass-fed butter
  • 3 pounds boneless skinless chicken thighs
  • 2 shallots
  • 1/2 yellow onion
  • 1 cup tomato puree
  • 3/4 cup tomato paste
  • 3 tablespoons freshly squeezed
  • lemon juice
  • 4 cloves garlic
  • 6 green cardamom pods
  • 1 cinnamon stick
  • 2 bay leaves
  • 3 tablespoons Ginger
  • 2 1/2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon fine sea salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon fenugreek seeds
  • Toasted slivered almonds
  • chopped fresh cilantro
  • Garlic Naan
Instructions
  • Bring a kettle of water to a boil. Place the cashews in a bowl and add enough boiling water to cover. Soak for 30 minutes.
  • Heat 2 tablespoons of the ghee in an Instant Pot using the Sauté setting. Add the chicken, shallots, and onion and sauté for 8 minutes, until the chicken is browned and the onion is translucent. Add the remaining 4 tablespoons ghee, the tomato puree, tomato paste, lemon juice, garlic, cardamom, cinnamon stick, bay leaves, ginger, garam masala, cumin, salt, turmeric, and fenugreek and stir to combine. Secure the lid and select the meat/stew setting, or select the Pressure Cook and Manual setting and cook at high pressure for 10 minutes.
  • Meanwhile, drain the cashews, rinse, and drain again. Combine the cashews and 3/4 cup water in a blender. Blend on high speed until very smooth and creamy, about 30 seconds in a high-speed blender, or 1 minute in a conventional blender.
  • When the Instant Pot timer is done, quick release the pressure and stir in the cashew cream. Spoon the butter chicken into serving bowls. Sprinkle with almonds and cilantro and serve with naan on the side.
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