You guys. This is the MOST delicious dish. Possibly on the planet. It is full of spices without being too hot that balances perfectly with the creaminess of the butter and yogurt. Sprinkled with fresh cilantro on a bed of hot rice with some buttered naan, an herby yogurt dip, and curried cauliflower and potatoes on the side? Wow. It is honestly a perfect meal!
This dish can be made in a pressure cooker, slow cooker, or regular stove top. I used the pressure cooker to speed things up a bit, but any method would work just fine.
I like to have a bowl of chopped cilantro and green onions for people to add themselves. I am a huge fan of cilantro so I have a heavy hand when I finish my dish. My husband doesn’t love it so he will only add a couple small pieces. My kids are morally opposed to green things so we have to leave it out of theirs. I don’t think the green onions are quite traditional, but they are delicious!
I served this meal with some yogurt dip and naan that I bought from Trader Joe’s. I would love to make my own naan but didn’t get home from work until about 5:30 so I didn’t have time last night. I have plenty of sauce left over so maybe I’ll make naan tomorrow and use the butter chicken sauce as a dip! Oooh, I’m drooling just thinking about it….
I also made Aarti Sequeria recipe for Aloo Gobi which can be found here. It was incredible! I had requests to start including that side dish as part of our regular repertoire which is a pretty great compliment if you ask me!
- 8-10 boneless skinless chicken breasts
- 2 cans (14 oz.) diced tomatoes and juice
- 2 jalapeno peppers, seeded and chopped
- 2 tablespoons fresh ginger root, peeled and chopped
- 1/2 cup (1 stick) unsalted butter
- 2 teaspoons ground cumin
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 3/4 cup heavy cream (or coconut milk or buttermilk)
- 3/4 cup Greek yogurt (or sour cream)
- 2 teaspoons garam masala*
- 2 teaspoons ground roasted cumin seeds (option)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons minced cilantro
- 2 tablespoons sliced green onions
- Cut the chicken pieces into one inch pieces.
- Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree.
- Add about a third of the butter to pressure cooking pot, over medium high heat. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Add more butter with each batch until the full 1/2 cup has been used. Remove them with a slotted spoon into a bowl and put aside.
- Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds. Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Keep heat on medium high until full pressure is reached. Turn heat down to maintain even pressure (just under medium for me) and set a timer for 5 minutes. When time is up, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.
- Stir in the garam masala and roasted cumin. Whisk together cornstarch and water in a small bowl. Stir into sauce. Bring to a boil. Let boil about 1 minute to allow the cornstarch to cook.
- Top with minced cilantro and green onions.
- Serve over hot rice with buttered naan. Also delicious with Aloo Goobi (spiced cauliflower and potatoes) and raita (or tzatziki or other herbed yogurt sauce).
- *Garam masala is a spice mixture that can be found at Trader Joe's, World Market, or any Asian Market. A recipe to make your own mix can be found here: http://allrecipes.com/recipe/126089/garam-masala-spice-blend/