Instant Pot Indian Butter Chicken

 

I LOVE Indian Food!  This recipe is so good that I've even had people that profess 

to "hate" curry love it!  I highly recommend doubling, tripling, or quadrupling this recipe.  The leftovers taste amazing too!  I've even had success freezing leftovers to use for a quick meal another night.

Image from Here

Serves 4

INGREDIENTS:

1 1/2 pounds skinless, boneless chicken breasts (about 3) cut into 1 inch chunks

1 tsp salt

1/4 tsp black pepper

2 cloves garlic, grated

1 tsp grated fresh ginger

1 tsp garam masala

1 tsp paprika (I like smoked paprika)

1/2 tsp ground cumin

1/2 tsp ground tumeric

1/8 tsp cayenne pepper (for "medium" heat)

2 TBS butter

1 15-oz can tomato puree or crushed tomatoes

1 1/2 tsp sugar

3/4 cup cream

Chopped fresh cilantro, for topping

Naan and rice, for serving

Directions:

1. On the "Saute" setting of your instant pot: Add butter and spices.  Stir constantly for 2-3 minutes.  Add tomato puree, sugar.  Scrape the bottom of the pot to loosen spices stuck to the bottom.  Turn instant pot off.

2.  Add chicken and mix into tomato sauce.  Put on and lock the lid.  Cook on high for 5 minutes.  Let pressure release naturally for 10 minutes.  Manually release the remaining pressure.

3.  Add heavy cream.  Season with additional salt/pepper if needed.  Serve over rice and with naan.

**Note:  This can also work using precooked chicken, grilled chicken, etc.  I just Pressure cook it for 1 minute if I do that.  

**Leftovers freeze well.

Harvey's Simple Black-Eyed Peas Curry

This is a quick and simple curry dish.  You can add additional vegetables that you have on hand (celery, carrots, zucchini, cauliflower, etc.) if you so desire!

Image from Here.

 

INGREDIENTS

1 TBS olive oil

1 onion, chopped

4 cloves garlic, finely minced

2 tsp freshly grated ginger 

1 can petite diced tomatoes, drained

1 tsp tumeric

Pinch cayenne, or to taste

1 tsp salt

2 tsp paprika

2 tsp Garam Masala

1 ½ c half and half or 1 can coconut milk

2 c vegetable stock or chicken broth

2 can black-eyed peas, lightly drained

1 head cauliflower, chopped (optional)

1/4 cup chopped fresh cilantro

-Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas.

-Reduce heat and simmer 15-20 minutes, stirring occasionally. Stir in cilantro. Serve immediately with basmati rice.

Sisters' Butter Chicken

I LOVE Indian food!!!  

This is a great version of Butter Chicken.  My sister made this for my birthday.  She doesn't have an "exact" recipe, so I took her "inexact" recipe and tried to create a consistent and repeatable version--hence "Sisters' Butter Chicken"  

The packaged curry paste makes this quite simple to 

make, and this makes AMAZING  leftovers!

Image from here.

Steam unti soft:

4 large carrots, sliced

In Blender blend

steamed carrots

1/3 c. cashews

1 15 oz can petite diced tomatoes

2 c. water

Pour carrot/tomato blended mixture into large pan. 

Add:

1 pkg. Kitchens of India Butter Chicken Paste Mix (mild or medium)

4 c. grilled chicken

Creme Fraiche (Trader Joes)

1/3 c. cashew pieces

1/3 c. golden raisins

1-2 c. chopped spinach (optional)

-Combine all ingredients.  Warm and then simmer for 15 minutes.  Serve with chopped cilantro, basmati rice, and naan bread.

-Optional---for extra heat and a little bit of a smokey flavor add a little smoked paprika or smoked chipotle powder.

Navratan (9 Vegetable) Korma

This is another great Indian dish.  I love how many vegetables it uses.  I'm not sure when I first had this dish...but I've tried many times to recreate it.  Here is a recipe that comes very close to what I remember eating at a restaurant.  Enjoy!

Image from Here.

In large soup pot over medium heat cook 7 minutes:
2 red onions, sliced
2 c chopped tomatoes
3 TBS butter or olive oil
1/2 c cashews
-Add the below spices and cook 1 more minute:
1 tsp chili powder
2 TBS honey
1 TBS Kasoori Methi 
1 TBS garam masala
1 tsp salt
2 TBS fresh ginger
4 cloves garlic
-Using a blender, blend onion, tomato, cashew, and spice mixture until smooth and cream.  Return sauce back to large soup pot and add:
1 can coconut milk
chopped vegetables: potatoes, peas, zucchini, cauliflower, carrots, water chestnuts, green beans
1/4 c. golden raisins (optional)
-Simmer until vegetables are soft.  Season with additional salt to taste.  
-Serve over basmati rice.  Garnish with additional cashews and chopped fresh cilantro.

Saag Shorba Soup

12 oz spinach, fresh

2 medium onions finely chopped

5 cloves of garlic

2 tbs olive oil

3-4 inch piece of fresh ginger chopped

2 teaspoons of coriander

2 1/2 teaspoons of ground cumin 
1/2 teaspoon anise seed

1 teaspoon of turmeric
1/2 tsp sumac (optional)
2 tsp salt

dash cayenne

dash cardamom

4 cups of chicken or vegetable broth

2 cups of fresh tomatoes diced (or 14 oz canned petite diced)

1 can coconut CREAM (not milk) or 1 c. whipping cream

juice from 2 large limes (approx. 1/4 cup)

cilantro (for garnish)

salt to taste

-In a large saucepan or pot, heat the oil on medium.  Add chopped onions. Saute for 5-10 minutes.  Add garlic, ginger, coriander, cumin, turmeric, anise seeds, cayenne, and cardamom.  Saute for 3 minutes more.

-Add broth, spinach and tomatoes and bring back to a simmer.

-If desired you can blend 1/2 to all of soup to create a smoother/thicker soup (I used an immersion blender which gives it the consistency I prefer for this soup) Try not to make it into a puree.

-Add coconut milk, and lime juice.  Add salt to taste and more cayenne and cumin if you wish.  Simmer for 10-20 minutes if you wish to enhance the flavor of the spices.

-Serve with cilantro as garnish.
Note:  I prefer fresh to canned tomatoes.  I also like to add half of the tomatoes during the cooking process, and then the other half just before serving.

Mulligatawny Soup

Made this again yesterday. This is a yummy Indian soup recipe. It is full of flavor due to lots of garlic, ginger, and spices!

Saute for 5 min:
4 TBS grapeseed or olive oil
1 large onion diced
Add and cook 1 minute:
6 cloves garlic, minced
3 TBS chopped fresh ginger
½ jalapeño, stemmed, seeded, chopped
1 TBS coriander
2 tsp. ground cumin
1 ½ tsp turmeric
¼ cup all purpose flour
Add and bring to boil stirring constantly:

9 cups chicken broth

Add:

2 cups red, pink (pictured) or brown lentils

-Lower heat and simmer soup covered 1 hour
-Remove from heat, and blend ½ soup until puree
Add:
1 cup unsweetened coconut milk

¼ cup fresh lime juice

salt and pepper to taste

-Soup thickens as it sits. For leftovers it makes a great dip for breads.

Easy Indian Chicken Masala

This is a recipe from my sister-in-law. It's delicious and tastes somewhat similar to Tikka Masala, but it much easier. I like to add a small head of cauliflower. This meal makes even better leftovers, so feel free to make it ahead.  For a vegetarian version you can omit the chicken then add cauliflower and potatoes!

1 1/2 c. cooked chicken
1 small head cauliflower, cut in chunks
Optional: 1-2 cups diced potatoes (skin off)
5 cloves Garlic, Minced
1 tsp Salt
½ tsp Black Pepper
1/4 tsp Cayenne Pepper
¼ tsp Ground Coriander
1/4 tsp cinnamon
¼ tsp Cumin
¼ tsp Cardamom (I was out of this, but it still tasted great)
1 whole Lime, Juiced
1 whole Onion, Diced
2 TBS butter or oil
1 can (14.5 Oz. Can) Tomato Sauce
1 can (28 Oz. Can) Petite Diced Tomatoes or crushed tomatoes
1 pint Whipping Cream or 1 can cocoanut milk
1 bunch Chopped Cilantro, to taste

-Saute the onion and garlic in the butter or oil for 10 minutes.

-Add spices (and potatoes/cauliflower if desired) tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving. Serve over Basmati rice (for this recipe about 2 c. uncooked rice).
**To make "Yellow" rice as pictured, add 1/4 tsp tumeric to cooking rice.
*This is a little spicy, but you can cut back on the cayenne (or add more!) if you want.

Sweet Lassi

This simple Indian yogurt drink is very mild and refreshing...and goes great with any spicy dish!

Serves 4
Blend until smooth:
2 c. plain yogurt (the lower the fat content the less flavor your drink will have)
2 TBS sugar
1/2 c. milk
10 ice cubes
Optional: Add a pinch of cinnamon, 1 tsp vanilla, or 2 mint leaves.

Garam Masala

If you can't find garam masala (found on aisle with other spices), here's a recipe to make your own (which I've done and it works well):

Garam Masala is great for meat, vegetable stews, soups, rub for grilling, or sauces!

Makes 1/4 cup:
4 tsp. ground coriander
2 tsp pepper
2 tsp cumin
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp cloves

Spinach and Potatoes (Potato Saag)

Here's my attempt to make Saag (and Indian Dish) shying away from the more difficult to find ingredients. Let me know if you have any recommendations :-) Like most Indian recipes, this is even better as leftovers since the spices have more time to sit, and makes great school/lunches! You could also make this using chicken or Cauliflower in place of the potatoes.

Serves 5
1.5 lbs fresh spinach
3 TBS olive oil
1 tsp cumin seeds
2 bay leaves
1 onion, diced
1/8 tsp cayenne (more if you want dish spicy)
5 medium red potatoes
2 cloves garlic, minced
1 tsp coriander
1 tsp ground cumin
1/4 tsp ground ginger
1 1/2 tsp salt (more to taste)
1/2 tsp garam masala

-Bring 2 inches of water to boil in large pot. Add spinach, cover and steam 5 minutes. Drain out liquid and set aside in a bowl. -Combine oil, cumin, bay leaves, and cayenne in same pot over med-high. Cook 1-2 minutes until spices fragrant. Add onion, potatoes, garlic, and the rest of the seasonings. Cover and Cook for 15 minutes (scraping bottom of pan to prevent sticking) every 5 minutes. -While potatoes cooking, blend/pulse spinach. Add to cooked potato mixture. Salt to taste. Serve warm over rice.

Madras Lentils

Quick, Easy, and Delicious! This is a great healthy "from a box" meal. My Costco sells this item in bulk, but I've noticed that many stores carry Tasty Bite meals now. The Madras Lentil one is my favorite. It is mildly spicy.

Serves 4

-Warm Tasty Bite bag in boiling water. Serve over cooked brown or white rice. Garnish with fresh cilantro, or raw/toasted almonds.

Chicken Tikka Masala

This recipe is slightly altered from the original in "Best International Recipe Cooks Illustrated." This is my favorite Indian recipe so far (and in my top 10 favorite recipes of ALL time!). Thanks to my sister who made it for me over a year ago. I LOVE THIS! It does have some unusual steps, but it is not difficult. Don't take short cuts and use only FRESH ingredients or it won't taste as good. I often double this recipe. It freezes GREAT and is even better as leftovers!

Serves 8-10

Chicken:1 tsp salt
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper
4 boneless chicken breasts (5-6 oz each)
1 cup plain whole milk yogurt
2 TBS vegetable oil
1 TBS minced fresh ginger
2 medium garlic cloves, minced
Masala Sauce:3 TBS oil
1 medium onion, minced
salt
2 medium garlic cloves, minced
2 tsp minced ginger
1 serrano chile, ribs and seeeds removed, chile minced
1 TBS garam masala
1 TBS tomato paste
1 28oz can crushed tomatoes
1 large head cauliflower, washed and cut into small pieces
1/2 c. water
2 tsp sugar
2/3-1 cup heavy cream (I like 1 cup :-) )
1/4 cup fresh cilantro

For the chicken: Combine salt, cumin, coriander, and cayenne in a small bowl. Pat the chicken dry with paper towels and sprinkle with spice mixture, pressing gently so the mixture adheres. Place the chicken on a plate, cover with plastic wrap, and refrigerate for 30-60 min. In large bowl, whisk together yogurt, oil, ginger, and garlic; set aside

For the Sauce: heat oil over medium heat. Add onion and 1/4 tsp salt and cook until softened and light golden 5-7 min. Stir in garlic, ginger, diced serrano, garma masala, and tomato paste and cook until fragrant about 30 seconds. Add crushed tomatoes, cut cauliflower, and sugar and bring to boil. Reduce heat to medium low, cover and simmer 15-20 minutes until cauliflower tender. (You can also steam cauliflower separately, and blend it, then add it to sauce for a smoother texture). Remove pan from heat and cover to keep warm (sauce can be made up to 4 days in advance)

While sauce simmers adjust oven rack to upper middle and heat the broiler. Line a rimmed baking sheet or broiler pan with aluminum foil and place a wire rack over the sheet. Using tongs, dip the chicken into the yogurt mixture (chicken should be coated heavily) and arrange on wire rack. Discard excess yogurt mixture. Broil the chicken until exterior is lightly charred in spots 15-20 min, flipping chicken 1/2way through cooking (I always just cut a little into the chicken to make sure it is done).

Let chicken rest 5 minutes, then cut into chunks (eat one chunk--it's delicious!) and stir into sauce. Stir in cream and cilantro, season with salt to taste, and serve over white basmati rice with naan bread and vegetables of choice.

-The chicken is AMAZING by itself and you could just eat it with potatoes, rice pilaf, vegetables etc or even use it as a BBQ recipe.

Mango Lassi

This is a common drink at Indian restaurants. I've tried to recreate it. It is still not the same, but still very good!

Serves 2-3
1 cup plain yogurt (whole yogurt best---don't use fat free yogurt. You'll have no flavor!)
1 cup Bolthouse C-Boost/Citrus Drink (it has a lot of mango nectar)
7-8 ice cubes
1 tsp vanilla
1 TBS white sugar
-Blend and serve immediately.
-Bolthouse drinks can be found at health food stores and many grocery chains in produce or refridgerated juice sections.

Chicken (or Vegetable) Coconut Kurma

Broil chicken:
3-4 chicken breasts sprinkled with the following spices:
1/2 tsp salt
1 tsp. cumin
1/2 tsp ground coriander
1/4 tsp turmeric
freshly ground pepper
1/4 tsp cayenne
-cool, then diced into small pieces

In Large Saucepan Carmelize (cook about 5 minutes until onions golden):
1 medium onion, diced
3 TBS olive oil
Add:
6 medium fresh cloves garlic, minced
2 TBS fresh ginger, finely diced
1 tsp salt
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1/4 tsp tumeric
2 medium tomatoes, finely diced
1 head cauliflower, chopped into small florets
1 1/2 cups frozen peas
1/2 cup plain yogurt
1 1/2 cups water
cooked chicken pieces
1/2 cup golden raisins

-Simmer everything (but the coconut cream) for 20 minutes. then add 1/4 cup Coconut cream (not coconut milk) and serve over Basmati Rice.

-For vegetarian version, just take out chicken and roast cauliflower on cookie sheet with same ratio of chicken spices for about 10 minutes then add it to the rest of the ingredients.

Lentils with Curry and Tomatoes

I love Indian food! Here's a simple and delicious recipe (it also works well using a crockpot). It is even better as leftovers :-)

In Medium Soup pan, carmelize (about 5 minutes until onions golden brown):
2 TBS olive oil
1 medium onion, diced

Add and cook 1 more minute:
2 TBS fresh ginger, chopped finely
2 tsp curry powder (red or yellow)
1 tsp garam masala
1/4 tsp cayenne

Add and simmer 15 minutes:
1 jar (about 24 oz) quality tomato sauce (I like Classico or Bertolli's)
1/2 cup water
2 cups cooked lentils
2 TBS fresh lime juice
1/2 cup cream (optional---but I prefer it with a little cream!)
1/2 head cauliflower, cut into small pieces (again optional, but I like the additional veggies)
salt to taste
Before serving Add:
1/2 cup fresh cilantro

Serve with Basmati Rice
Garmish with slivered almonds and fresh cilantro.