QUICK BUTTER CHICKEN WITH CORIANDER AND YOGURT SAUCE
Rich butter chicken on basmati with yogurt, garlic and fresh coriander sauce. Delicious! I had to do something with my coriander that is flourishing!
- Butter Chicken
- 1 large onion, chopped up
- 45 ml Rajah medium curry powder, or as much as you prefer
- 2 cloves garlic, grated
- 1 tin whole peeled tomatoes
- 250 ml hot chicken stock
- 4 chicken fillets, left whole
- 40 g butter
- 30 ml garam masala powder
- 200 ml fresh cream
- Coriander and Yogurt Sauce:
- 2 cups of fresh washed and dried coriander leaves and stalks (I don’t waste anything)
- 250 ml Greek double cream yogurt
- 1 clove garlic
- 10 ml lemon juice
Chicken:
Saute the onions in about 40 ml of oil in Instant Pot for a few minutes. Add the garlic and curry powder and saute another 3 minutes.
Add the tin of tomatoes, hot chicken stock and whole fillets to the pot, turn the valve to Steam, secure the lid, select the Poultry settings and set time for 10 minutes.
Once the time had lapsed, allow the steam to escape naturally for 10 minutes. Turn the valve from Steam to Venting and release the rest of the steam.
Remove the breast fillets and cut them into chunks. Before returning it to the pot use a stick blender to blend the sauce in pot to a smooth sauce. Add the butter and cream and return the cut chicken pieces to the pot.
Sprinkle the garam masala over the sauce and stir.
Heat by selecting Keep Warm function until ready to eat.
Serve with basmati rice, naan or roti and the yogurt and coriander sauce.
Sauce:
Blend the above until its finely chopped up. Keep in fridge until ready to use.
Recipes and photo: Elsabie Templeton
