Simple and delicious recipe for Butter Chicken! Serve with rice, naan bread, chips - anything you fancy!!
Please note, this is NOT a spicy sauce - if you wish to make this spicier, you can adjust the level of spices added.
Yields4 ServingsPrep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins
3or 4 Chicken FilletsCut into small strips or dice into cubes.You can use any meat you like - traditionally Chicken is used
100gButterThis can be salted or unsalted butter
1OnionDiced in small cubes
3or 4 Garlic Cloves
100gTomato Purée
200gNatural YoghurtYou can opt for a low fat yoghurt here, if you wish
400mlCoconut MilkThis is one full can of coconut milk (usually found with curry pastes, etc in the supermarket)
1tbspCurry PowderI use Mild, but you can opt for a spicier alternative!
1tbspGaram Masala
1tbspChilli PowderThis amount will not make the sauce spicy at all - but you can add more if you would like a bit of a kick!
1
Simply chop up all the ingredients and pop them into the Foodi pot. Give this a good stir until the sauce is all one colour (a kind of pastel orange).
Put the pressure cooker lid on and set to 'VENT'. Switch on and select 'SLOW COOK'. Set the temperature to 'HIGH' for 4 hrs. (Alternatively, you can set the temp to 'LOW' for 8 hrs).
You can pretty much leave this - I usually give it a stir once or twice during cooking.
2
Once your butter chicken is almost complete, you can cook up some rice, naan breads, even chips - whatever you fancy!
3or 4 Chicken FilletsCut into small strips or dice into cubes.You can use any meat you like - traditionally Chicken is used
100gButterThis can be salted or unsalted butter
1OnionDiced in small cubes
3or 4 Garlic Cloves
100gTomato Purée
200gNatural YoghurtYou can opt for a low fat yoghurt here, if you wish
400mlCoconut MilkThis is one full can of coconut milk (usually found with curry pastes, etc in the supermarket)
1tbspCurry PowderI use Mild, but you can opt for a spicier alternative!
1tbspGaram Masala
1tbspChilli PowderThis amount will not make the sauce spicy at all - but you can add more if you would like a bit of a kick!
Directions
1
Simply chop up all the ingredients and pop them into the Foodi pot. Give this a good stir until the sauce is all one colour (a kind of pastel orange).
Put the pressure cooker lid on and set to 'VENT'. Switch on and select 'SLOW COOK'. Set the temperature to 'HIGH' for 4 hrs. (Alternatively, you can set the temp to 'LOW' for 8 hrs).
You can pretty much leave this - I usually give it a stir once or twice during cooking.
2
Once your butter chicken is almost complete, you can cook up some rice, naan breads, even chips - whatever you fancy!
Apologies – we are currently looking in to how to amend the ‘Yields X Servings’. I would say this comfortably makes 4/5 larger portions.
3-4 chicken fillets is right for this, but if you would prefer more or less chicken this can be adjusted. 1tbsp of chilli powder is correct – this does not make the curry spicy at all, it’s a very small amount in relation to the amount of sauce (lots of coconut milk and yoghurt).
Wow, this recipe is delicious! I have always used packets or jars. But now I’ve got a Ninja I’ll always make it this way. 100% percent of my family preferred this.
Made this 4 times now. Feel guilty because everyone keeps telling me they want the recipe. Very very simple to make. I usually stir 2 times maybe after 2 hours and just before. I also use chicken thigh fillets with breasts. Also I upped the spice a tiny bit and added almonds. BUT, the base recipe is absolutely bang on. I’ve given this to the best chef in the fleet, and got the thumbs up.
So thank you very much.
AuthorKiraJasmine
Is that correct that 3-4 chicken fillets yields 1 portion?? And 1 tbsp of chilli powder rather than 1 tsp?
Hi there,
Apologies – we are currently looking in to how to amend the ‘Yields X Servings’. I would say this comfortably makes 4/5 larger portions.
3-4 chicken fillets is right for this, but if you would prefer more or less chicken this can be adjusted. 1tbsp of chilli powder is correct – this does not make the curry spicy at all, it’s a very small amount in relation to the amount of sauce (lots of coconut milk and yoghurt).
Hope this helps! 🙂
Hiya Keira….. How do I release the pressure cooker hood … While cooking … Do I just turn it off…. Sorry I haven’t a clue lol ?
It is slow cooking and not building up steam, hence the lid comes off easily
Sorry Kira I am cooking butter chicken…. How do I give it a stir while cooking…. Lol
You do not need to give it a stir. Just stir when it is complete.
I made this last night. I used a mix of passata and tomato puree. It was amazing and I would make it again now problem. ❤
Wow, this recipe is delicious! I have always used packets or jars. But now I’ve got a Ninja I’ll always make it this way. 100% percent of my family preferred this.
Made this 4 times now. Feel guilty because everyone keeps telling me they want the recipe. Very very simple to make. I usually stir 2 times maybe after 2 hours and just before. I also use chicken thigh fillets with breasts. Also I upped the spice a tiny bit and added almonds. BUT, the base recipe is absolutely bang on. I’ve given this to the best chef in the fleet, and got the thumbs up.
So thank you very much.
My sauce completely separated – any tips would be great.
Thank you