ALL IN ONE PRESSURE-COOKER BUTTER CHICKEN WITH RICE

Soos belowe gister…..perfekte, heerlike en GOU – hoender en alles binne 10 minute gaar.

Rice:
1 cup basmati rice, rinsed
1 cup water
1 tablespoon vegetable oil
1 teaspoon salt
Butter chicken:
1 can diced tomatoes
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon turmeric
½ – 1 teaspoons cayenne pepper, adjust to taste
1 teaspoon paprika
1 teaspoon salt
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 heaped teaspoon Maizena, optional for later if your sauce is too thin
500 g boneless skinless chicken thighs, left whole
110 g butter, cut into cubes (use coconut oil, if you are dairy free)
110 g cream (use full-fat coconut milk, if dairy free)
¼ – ½ cups chopped coriander leaves

Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pot and set aside.
Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into your Steam cooker.
Mix the sauce a bit, then add the chicken. (You are putting in everything except the butter, cream, coriander, and 1 remaining teaspoon of garam masala).
Mix well.
Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack.
Press the Manual or Pressure cook button, set the timer to 10 mins, and cook.
Once it is done cooking, allow the pot to cool for 10 minutes, undisturbed.
Then, release all remaining pressure and open the pot. Remove and set the cooked rice aside.
Remove the chicken and set aside.
Using a stick blender, blend together the sauce until it is smooth. Let cool for 5 minutes.
Stir in the cut-up butter, cream, coriander and garam masala.
If you prefer a thicker sauce, mix 2 tablespoons of water with Maizena and microwave sauce for 3 – 4 minutes.
Remove half the sauce and freeze or refrigerate for later.
Cut the chicken into bite-size pieces, add it to the sauce.
Serve with rice.

Recipe: Amanda Conradie
Photo: Elize de Kock