Butter Chicken

Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins
Servings 4
  • 3 tablespoons olive oil
  • 6 skinless chicken thighs, trimmed and halved
  • 1 brown onion, sliced
  • 2 garlic cloves, minced
  • 1 ½ teaspoon finely grated ginger
  • 1 ½ tablespoon garam masala
  • 1 ½ tablespoon ground turmeric
  • 1 ½ tablespoon paprika
  • 1 ½ tablespoon ground coriander
  • 1 ½ tbsp tablespoon ground cumin
  • 1 ½ teaspoon sea salt
  • ½ cups tomato paste
  • ¾ cups chicken stock
  • 1 lemon, zest and juice
  • 270 grams plain yoghurt
  • 1 ½ tablespoon maple syrup
  • ½ cups cup cream
  • 1 cup picked coriander leaves, chopped, to serve
  1. Using the sauté function, heat the oil and brown the chicken on all sides. Work in batches of six pieces at a time to avoid crowding the inner pot. Remove the chicken and set aside.

  2. Add the onion to the pot and sauté for 5 minutes until softened, followed by the garlic, ginger, spices and salt. Cook, stirring for one minute then add the tomato paste. Cook for a further 2 minutes before deglazing with the chicken stock.

  3. Gently stir through the reserved chicken, lemon juice and zest.

  4. Attach the lid, select the poultry function and adjust the cooking time to 8 minutes.

  5. When the cooking time has completed, turn off and allow the pressure to release naturally for 20 minutes.

  6. Use the pressure valve to release any remaining pressure after this time.

  7. Remove the cooked chicken and set aside, loosely covered, to rest.

  8. Add the yoghurt, maple syrup and cream to the sauce and use a stick blender to blend to a smooth consistency. Season to taste then return the chicken to the pot and stir well to coat.

  9. Divide between serving bowls, top with chopped coriander and serve with a side of basmati rice.