Budder Chicken & Basmati Rice
Butter chicken is one of my favourite meals in general so adding canna-budder to it was a natural progression! It tastes great and using the Instant Pot makes it very easy to make!
Difficulty Level: Moderate
You Will Need:
For the Butter Chicken
- An Instant Pot
- 1 cube of canna-budder
- 1 tbsp regular butter
- 8 cloves or 8 tsp of minced garlic
- 1 tsp of ginger paste
- 1 cup tomato puree or passata
- 2 tbsp tomato paste
- 3 tsp garam masala
- 1 tbsp coriander ground
- 1 tsp cumin ground
- 1 tbsp smoked paprika
- 1 tsp turmeric
- 1 tsp salt
- 2 lbs chicken breasts or thighs boneless and skinless, cut into pieces
- 1 cup water
- 1 cup whipping cream
- 2 tbsp parsley chopped
For the Rice
- 1 cup Basmati Rice
Step One: Make you sauce!
Press the saute button on your Instant Pot.
Add the butter and let the butter melt. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Don’t cook too long because you don't want to burn it!
Add the tomato puree or tomato paste to the Instant Pot and stir. (I’ve been known to just use pasta sauce instead of the puree!) Add the garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.
Step Two: Add your Chicken!
Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
Close the lid and make sure that your seal is set to sealing and not venting. Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
Once the cooking process is complete, let it naturally release, this should take about 10 minutes. Carefully unlock and remove the lid from the instant pot. You can use this time to make your rice!
Step Three: Make the Basmati Rice
Just follow the directions on the package, it can differ and I don’t want to be held responsible for you fucking up rice, my dude.
What works best for me though is to combine a cup of rice and a cup of water in a pot and season with salt and pepper. I also like to put a star anise in the pot for some extra flavour.
Bring the pot to a boil and then lower the stove to a simmer and cover for 7 minutes. Then fluff with a fork and voila you have rice!
Step Four: Finish your sauce and toast your Naan
Switch the Instant Pot back to the saute setting. Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don't want it to reduce too much.
While it’s reducing turn your broiler on high and put your naan in the oven. You can do this on a pan or directly on the rack. Keep an eye on it because the broiler is an attention whore that will burn your food if you don’t watch her. When one side starts to brown, flip it and toast the other side and remove it once it’s toasted.
Step Five: Get it plated!
Turn off the Instant Pot and plate your meal. Rice, butter chicken, some naan and a some garnish and you have yourself a meal fit for the munchies!