Butter Chicken

  • 3 tablespoons butter

  • ½ large onion, diced

  • 4 cloves garlic, minced

  • 1-inch piece fresh ginger, grated

  • 1 (6 ounce) can tomato paste

  • 1 cup water

  • 4 skinless, boneless chicken breasts, cut into 1-inch cubes

  • Salt and pepper

  • 1 tablespoon curry powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon cumin

  • ½ teaspoon turmeric

  • ¼ teaspoon cayenne pepper

  • 1 tablespoon sugar

  • ¾ cup heavy cream

  • 1 C. basmati or jasmine rice

  • 2 naans, cut in half

Cook the rice; keep warm.

Preheat pressure cooker on saute.

Cook the onions, garlic, and ginger in the butter for 2 minutes. Stir in the tomato paste, water, chicken and spices (up to sugar). Stir well to mix.

Close and lock the lid, closing off the vent, and pressure cook on high for 5 minutes.

Allow the pressure cooker to depressurize naturally. Remove the lid and add the heavy cream, stirring to combine. Season to taste.

Warm the naan in the oven - 1-2 mins.

Serves 4

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