It’s challenging to take a decent photo of something like Butter Chicken – it’s just sort of.. saucy. But this was definitely a delicious dinner and it turned out even better than I had hoped. Easy-peasy, too.
I’m not going to include a recipe for rice here – I used jasmine rice and I made it in my 2nd Instant Pot. You could easily use leftover rice (the sauce from the Butter Chicken will help warm it up!) or you could make it on your stovetop – – or in your second Instant Pot, if you have one.
Here’s the recipe:
- About 3 pounds of boneless skinless chicken thighs
- 1 can (28 oz) diced tomatoes in juice
- 1 jalapeno pepper, seeded
- 1 inch fresh ginger, grated
- 3/4 cup butter
- 2 1/2 teaspoons ground cumin
- 1 1/2 tablespoon paprika
- 2 1/2 teaspoons kosher salt
- 1 cup heavy cream
- 1 cup plan Greek yogurt
- 2 1/2 teaspoons garam masala
- 3 tablespoons cornstarch
- Cut chicken into bite sized pieces. Discard any excess fat.
- Into your blender, add the can of tomatoes (including the juice), the grated ginger, and the jalapeno. Blend until there are no chunks remaining.
- Add butter to your Instant Pot and use the saute function to melt it thoroughly.
- Add chicken in small batches (2 or 3 batches). Brown lightly on all sides. Use a slotted spoon to remove each batch and place into a bowl. You want to save any juices that come from the sauteed chicken.
- When you’re finished lightly browning the chicken, and all has been removed, add the cumin and paprika to the butter that remains in the pot. Stir well, until all spices are mixed into the butter. (Act fast, or it will burn!)
- Add in the tomato mixture, salt, cream, and yogurt. Stir quickly, then add the chicken and any drippings from the bowl. Stir again.
- Close the lid and set to manual pressure for 5 minutes.
- When the timer goes off, allow it to natural release for 10 minutes. After 10 minutes, do a quick release of any remaining pressure.
- In a small bowl, combine about 4 Tablespoons of water with the cornstarch. Mix really well.
- Stir the cornstarch into the pot. Add the garam masala.
- Using the saute button, bring everything to a boil and allow the curry to thicken to your liking. Add any salt, pepper, or other spices that your heart desires.
- Serve over rice. Nom.
Oh, hello! It has been a while since I have written here – for many reasons, not the least of which was a full kitchen renovation – literally down to the studs in some places, a wall removed, new everything added.. I could have done some fantastic posts here about frozen microwaveable meals, I suppose, but.. honestly, I mostly just want to forget all about that.
Shortly before my kitchen renovation, I purchased one of those fancy-schmancy Instant Pots that all the kids are talking about. And, shortly after that, I purchased a second one. You can expect to see many IP posts here now that I’m back to writing – because there’s a good reason that everyone loves this appliance.
First up, today’s dinner: maki! I love sushi rice so much that I am perfectly happy to eat it on its own – so the idea of making it easily at home is delightful. Here we go!
Makes approximately 6 large rolls (with a lot of rice in them!)
- 2 cups jasmine rice
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 1 tablespoon white sugar
- 1/2 teaspoon sea salt
- package of nori (seaweed sheets – toasted or non-toasted are both fine)
- your preferred fillings, for example: shredded carrots, sliced cucumbers, crab meat + mayo + sriracha sauce, avocado, green onion.
- Rinse the rice under cold water. Shake out any excess water and put the rice into the Instant Pot pot.
- In a separate bowl, whisk water, rice vinegar, sugar, and sea salt. As soon as the sugar and salt have dissolved, pour the liquid over rice in the Instant Pot. Stir well.
- Put the lid on the Instant Pot, set the vent to “sealing”. Use the “rice” setting – no need to adjust the time. Let the Instant Pot do its thing!
- While the rice is cooking, chop up your delicious fillings. Long, thin slices are ideal – but do whatever makes you happy.
- When the rice is finished, allow for a 5 minute natural release – after that, open the vent up and let the rest of the pressure out.
- Do not stir the rice – just dump it out onto a wooden cutting board. Use a spoon to spread the rice out and allow it to cool enough to touch.
- Set a sheet of nori out on your counter – I used a piece of parchment paper – and spoon a layer of rice on top. Use the back of a spoon, or slightly damp fingers, to smooth the rice out to cover most of the sheet. Leave a strip about 1/2 an inch wide for sealing the roll.
- Across the middle of the rice, add your toppings. Use as much, or as little, as you like.
- Roll the nori up towards the empty 1/2 inch. Use a bit of water on your fingers to seal the seaweed up.
- After a few minutes, slice the roll into reasonable-sized chunks. Eat! Enjoy!