For those of you who might be unfamiliar, butter chicken comes from India. It’s rich, full of flavor, and one of my favorite go-to comfort meals during the colder months of the year.
It can take a long time to make, but with my recipe, I’ve made it a lot easier by using the electric pressure cooker! It doesn’t matter what model of the appliance you have—you can use anything from a 4 QT to 8 QT capacity and you do not need to change the recipe instructions or amounts in any way.
My favorite modification to this classic recipe is so that non-dairy eaters can enjoy it as well. The first change I made was to use Country Crock® Original Spread instead of butter. The rich, creamy, and buttery taste comes from simple farm-grown ingredients, free of any artificial flavors and preservatives. That means you get the real country- fresh taste to use for spreading, topping, and in this case, cooking!
Also, from 10/14/21 - 11/14/21, you can Save $0.75 OFF any ONE (1) Country Crock® or I Can’t Believe It’s Not Butter! with a Dollar General Digital Coupon! Click here to save.
I love that Country Crock® Original Spread makes this dish taste even more delicious and helps get this crave- worthy meal to the table for the family.
I pick up my Country Crock® Original Spread from Dollar General and you can too! Dollar General provides a ton of savings and Country Crock® is even on sale 10/14/21 - 11/14/21! You can Save $0.75 OFF any ONE (1) I Can’t Believe It’s Not Butter! Or Country Crock with a Dollar General Digital Coupon! Click here to save.
It’s probably obvious, but this creamy dish is best served with rice and naan bread. Even if you are cooking for two, this meal makes for excellent leftovers that you can enjoy the next day.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
5 tbsp Country Crock® Original Spread
7 cloves garlic, minced
2 tsp fresh minced ginger (or use paste)
1 cup tomato puree 2 tbsp tomato paste 3 tsp garam masala
2 tsp Clover Valley® Ground Cumin 1 tsp Clover Valley® paprika
1 tsp turmeric
1 tsp Clover Valley® salt 1/2 tsp cayenne pepper
2 lbs chicken thighs, boneless and skinless, cut into pieces 1 cup water
3/4 cup whipping cream or full-fat coconut cream 2 tbsp parsley chopped
Add 3 Tbsp Country Crock® Original Spread to your electric pressure cooker and set to Saute. Once it has melted, add garlic and ginger, cooking for about 1 minute. Stir in tomato puree and tomato paste until combined.
Add garam masala, cumin, paprika, turmeric, salt, and cayenne. Stir to combine and cook for about 3 to 5 minutes, stirring occasionally.
Add chicken thighs and water, stirring everything together. Close the lid and set to cook on High pressure for 5 minutes. Once the cycle is complete, let the pressure naturally release for 10 minutes. Manually release any remaining pressure.
Switch to the Saute setting and stir in whipping cream/coconut cream and remaining 2 Tbsp Country Crock® Original Spread. Simmer for about 5 minutes, stirring occasionally, until sauce has thickened and reduced a bit. Turn the electric pressure cooker off and serve.
Garnish with fresh parsley and a drizzle of whipping cream or coconut cream as desired. Serve warm over rice with naan.
This post has been sponsored by Country Crock®. All thoughts and opinions are my own.