12
Sep

Eat What You Love Cookbook Sneak Peek: Instant Pot Indian Butter Chicken

HOORAY!! This is the second sneak peek recipe from my new cookbook Eat What You Love! The first was for snickerdoodle cookies if you missed them. This Instant Pot recipe is a family favorite around here and I make it frequently. There's about a dozen Instant Pot recipes in this book to make your weeknight dinners a little easier, but don't worry – there's always stovetop or slow cooker modifications written at the bottom of the recipe if you don't have an IP.

In celebration of my LIVE Book Tour being announced just the other day, I thought I'd give you one of my favorite recipes from the book. Before we get there though – go take a look at the first 3 cities that were announced and grab your tickets if you live nearby! The night will be filled with a live cooking demo, chat with a special guest, q&a, giveaways, swag bags and SO much more!

The other 10 or so will be announced in the next few weeks, but here's a little hint at where I'll be visiting.

Reserve Your Tickets Now!

Butter chicken is definitely a comforting dish, with its warm, velvety sauce of curry spices coating tender chicken. I use a creamy cashew puree to mellow out the spices and thicken the luscious sauce instead of heavy cream. I also use ghee in this to keep it lactose and casein free, as well as Whole30 compliant! But if I'm being honest, sometimes I throw a pat of grass-fed butter into my bowl because it just tastes SO good!

The list of ingredients looks long for this one, but most of it will already be in your pantry. It's just a ton of spices – which are 100% necessary to get that authentic flavor! Even my kids like this one guys. I serve it over white rice for them, and cauliflower rice for me. I hope your families enjoy it!

Photo by Aubrie Pick

 

 

Eat What You Love Cookbook Sneak Peek: Instant Pot Indian Butter Chicken



AUTHOR:

Ingredients:

 

Instructions:

  Danielle's Tips: I linked the spices from Amazon above, but unless you know you'll be making this frequently and will use an entire pound of one spice, I'd suggest finding the bulk spice area in your natural food store and buying just enough for this recipe. It will save you a bunch of money and reduce waste!  
  1. Bring a kettle of water to a boil. Place the cashews in a bowl and add enough boiling water to cover. Soak for 30 minutes.
  2. Heat 2 tablespoons of the ghee in an electric pressure cooker using the sauté setting. Add the chicken, shallots, and onion and sauté for 8 minutes, until the chicken is browned and the onion is translucent. Add the remaining 4 tablespoons ghee, the tomato puree, tomato paste, lemon juice, garlic, cardamom, cinnamon stick, bay leaves, ginger, garam masala, cumin, salt, turmeric, and fenugreek and stir to combine. Secure the lid and select the meat/stew setting, or select the manual setting and cook at high pressure for 10 minutes.
  3. Meanwhile, drain the cashews, rinse, and drain again. Combine the cashews and 3⁄4 cup water in a blender. Blend on high speed until very smooth and creamy, about 30 seconds in a high-speed blender, or 1 minute in a conventional blender.
  4. When the pressure cooker timer is done, quick release the pressure and stir in the cashew cream. Spoon the butter chicken into serving bowls (pick out the cinnamon stick and cardamom pods if you see them). Sprinkle with almonds and cilantro.
Variation: To make on the stovetop, heat 2 tablespoons ghee in a large skillet over medium-high heat. Add the chicken, shallots, and onion and sauté for 8 minutes, until the chicken is browned and the onion is translucent. Add the remaining 4 tablespoons ghee, the tomato puree, tomato paste, lemon juice, garlic, cardamom, cinnamon stick, bay leaves, ginger, garam masala, cumin, salt, turmeric, and fenugreek and stir to combine. Cover and simmer over medium-low heat for 20 minutes. Stir in the cashew cream and serve immediately. Tidbits: Repurpose any leftover sauce by adding it to some sautéed vegetables and rotisserie chicken or cooked shrimp for a quick dinner the next day.   Excerpted from Eat What You Love: Everyday Comfort You Crave by Danielle Walker. Copyright © 2018 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

* indicates required