40
Butter Chicken
Serves 10
2kg chicken thighs, cut into quarters
1 tbsp lemon juice
½ cup (140g) Greek yoghurt
1 tsp ginger, minced
3 shallots, peeled, diced
2 cloves garlic, peeled, minced
1 tsp garam masala
1 tsp cayenne pepper, ground
1 tsp paprika, ground
1 tsp coriander seeds, ground
1 tsp turmeric, ground
1 tsp cumin, ground
100g almonds, ground
100ml olive oil
1 tbsp tomato paste
1 x 420ml can tomatoes, diced
¼ cup chicken stock
1 tbsp brown sugar
300ml pure cream
Fresh coriander, to serve
5 cups white rice, cooked, to serve
1.
In a bowl, coat the chicken in the
lemon juice and yoghurt. Select
the ‘SAUTÉ’ setting on the Digital
Control Panel and select the
‘START/CANCEL’ button.
2.
Using a food processor, process
the ginger, shallots, garlic, spices,
almonds and olive oil until it has
formed a smooth paste. Spoon paste
into the Pressure Express removable
cooking bowl and allow to sauté until
fragrant and bubbling, approximately
7 minutes, stirring occasionally. Once
Sauteing is complete press the ‘START/
CANCEL’ button.
3.
Stir through the tomatoes, stock, sugar
and chicken and securely place and
seal the lid onto the Pressure Express.
4.
Securely place and seal the lid onto
the Pressure Express ensuring the
pressure release valve is set to the
sealed position.
5.
To switch to the Soup/Curry setting,
select the ‘SOUP/CURRY’ button and
then the ‘START/CANCEL’ button. Allow
to cook until the pressure cooking set
time has counted down.
6.
Release the pressure from the Pressure
Express by turning the pressure release
valve to the venting position.
7.
Stir through the cream and allow
to stand for 5 minutes. Serve with
coriander and fluffy rice.
