Pressure Cooker Butter Chicken
Theme 12: Spice
Cookbook Used: Pressure Cooking
Author: Australian Women’s Weekly
My friend Miss A had been telling me numerous times about all the amazing things her mum had been whipping up in her pressure cooker. The sound of soup in 8 minutes had me thinking I should get a pressure cooker! And behold; Aldi had one for $59! Much cheaper than the ones that start at $100+
So of course I got the pressure cooking cookbook to help shed some light on what else I can cook in my new toy.
Hamsley and I have a huge weekness for butter chicken, so it was a no brainer to try this recipe first. I must admit, I was a bit scared the pressure cooker would blow up… but once I saw the steam coming out of it I felt a little more at ease.
The results were delicious. Not like the Costco butter chicken we love, but we still enjoyed it. I had to skim off some oil once it had finished cooking, but once I did it was fine. I would happily make it again, perhaps next time with chicken thighs as we were getting sick of trying to get the meat off the bones of the marylands towards the end.
Australian Women’s Weekly
4 chicken marylands (1.4kg)
1 tablespoon lemon juice
1/2 cup (140g) yogurt
5cm (2 inch) piece fresh ginger (25g), grated
2 teaspoons garam masala
1 tablespoon vegetable oil
1 medium brown onion (150g), chopped finely
4 cloves garlic, crushed
1 teaspoon each ground coriander, cumin, cinnamon and hot paprika
2 tablespoons tomato paste
410g (13 ounces) canned tomato puree
1/2 cup (125ml) chicken stock
2 tablespoons honey
1/3 cup (80ml) pouring cream
1/2 cup loosely packed fresh coriander leaves
1. Combine chicken, juice, yogurt, ginger and garam masala in a large bowl. Heat half the oil and half the butter in 6-litre (24-cup) pressure cooker; cook chicken, in batches, until browned. Remove from cooker.
2. Heat remaining oil and butter in cooker; cook onion and garlic stirring, until onion softens. Add spices; cook; stirring; until fragrant. Return chicken to cooker with paste, puree, stock and honey; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook for 20 minutes.
3. Release pressure, then remove lid. Stir in cream; season to taste. Serve chicken sprinkled with coriander.