I love butter chicken. It’s a comfort food and I always feel at home when eating it. Whenever I go out to Indian restaurants, I always order butter chicken (or paneer) and naan (though I do try new things). Butter chicken is something I’ll always come back to and I love it a lot.
Ingredients:
- 2 lb of boneless skinless chicken tenders, cut into big cubes
- 2 tbsp yogurt
- 1/2 tbsp oil
- 3/4 tsp salt
- around 1 tsp cayenne pepper
- 1 tsp garam masala
- 2 small cloves of mashed garlic
- 3 tbsp butter
- 1 onion, sliced
- 3 large cloves of mashed garlic
- 1 inch mashed ginger
- 1 tbsp sugar
- 1 tsp paprika
- 8 oz. canned tomato sauce
- 2 tomatoes, pureed
- 1/2 cup heavy cream
- dried fenugreek (kasturi meethi)
Directions:
- To marinate the chicken, add the yogurt, oil, 1/4 tsp salt, 1/8 tsp cayenne pepper, 1/2 tsp garam masala, and the small cloves of garlic. Mix well, then add the chicken and coat it with the marinade. Cover and let marinate for 30 minutes.
- Set Foodi to the Saute mode on hot. Add the butter and once it starts melting, add the onions. Saute until the onions start browning.
- Add the large cloves of garlic (mashed) and the ginger (mashed). Also add 1/2 tsp of garam masala and the sugar. Cook for around a minute, stirring often.
- Add the marinated chicken, paprika, 1/2 tsp salt, and 1/8 tsp cayenne. Cook for 3 minutes, stirring often.
- Add the tomato sauce and the pureed tomatoes and mix well. Put the pressure cooker lid on the Foodi and pressure cook on high for 4 minutes. Make sure it’s set on seal.
- Release the pressure, then add the heavy cream and the fenugreek.
- Enjoy!