When you cannot decide between Butter Chicken or Curried Chicken so you create a twist to be able to enjoy both. Moist tender Chicken Thighs in a Curried Coconut Tomato based sauce with all the warm spices of an international dish. Butter Chicken with a Twist brings the best of both worlds all in one bite.
One of my favorite dishes to create is an Indian or Jamaican version of Curry Chicken. Warm spices such as Curry Powder, Cumin, Paprika, Cinnamon, Turmeric and Ginger swimming in a rich Coconut creamy base makes for a perfect compliment to tender Chicken morsels. Simple to create and the flavors warm your soul like the sun on a warm day.
Butter Chicken is prepared with similar warm spices such Garam Masala or Curry powder, Turmeric, Cumin, Chili Powder and a Tomato base. It is creamy and rich, sweeter and spicier than your traditional Chicken Curry, both are not quite interchangeable. If you are looking for a little heat, this is the perfect option to choose served over rice for a quick fix to a satisfying meal.
Butter Chicken with a Twist incorporates a mixture of both recipes with a few added twist. Not so much as “added” per se but a “substitution” just the same. Utilizing Sour Cream in place of Yogurt as it is a common staple in my refrigerator. Tomato Sauce versus Tomato Paste because I always have it on hand. Merging similar seasonings and ingredients between both recipes while omitting others. To save the best for last, utilizing an Instant Pot for a quick 30 minute meal. Curried Chicken, Butter Chicken & an Instant Pot meal all in one. Creating the perfect Butter Chicken with a Twist. This is my twist on two traditional recipes with room to make it your own.
Butter Chicken with a Twist
Equipment
- Instant Pot
- Bowl
- Cutting Board
- Knife
Ingredients
Protein
- 4-6 Chicken Thighs Cleaned with excess fat removed.
Produce
- 1 Yellow Onion Sliced thinly.
- 2 tbsp Garlic Minced
Pantry
- 13.5 oz Unsweetened Coconut Cream Cream has a higher fat content so made the sauce creamier. Can substitute for Coconut Milk.
- 8 oz Tomato Sauce May substitute for Tomato Puree for a more intense Tomato flavor.
Dairy
- 1 cup Sour Cream May substitute for plain Yogurt.
Seasonings
- 2 tbsp Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 1 tbsp Adobo May substitute for your brand of Seasoned Salt.
- 1 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tbsp Yellow Curry Powder
- 1 tbsp Turmeric
- 1 tbsp Curry Paste Your Preference on spice level. Red is HOT and Green is Mild.
- 1/2 tsp Black Pepper
Oil
- Olive Oil
Other-Slurry
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
Chicken Thigh Preparation
- In a large mixing bowl, add Chicken Thighs, Sour Cream and Seasonings. Using your hands, mix and massage your ingredients into your Chicken Thighs being sure to coat thoroughly. Set aside and let it marinade for minimum 30 minutes. The longer you allow it to marinade, the better the flavor.
Instant Pot
- Turn on the Sauté function to high. Drizzle bottom with Olive Oil.
- Add Minced Garlic and Sliced Onion and sauté for 2-3 minutes or until Onions are translucent and Garlic is fragrant. Stir periodically to not allow Onions and Garlic to burn. Turn off Instant Pot.
- Add marinaded Chicken Thighs and Sauce to pot. Add 1 cup of Water and give it a stir to mix in with sauce.
- Close the Instant Pot being sure to seal it in place.
- Turn the Pressure Cooker function on for 12 minutes. It will take up to 10 minutes to reach pressure than should count down from that point. Let the pressure release on its own.
- When cooking cycle finish, slowly remove lid. Chicken should be fork tender. Gently stir Chicken and sauce to incorporate together. Taste to see if additional seasonings are needed.
- Turn Instant Pot to Sauté High Function.
- In a small bowl, mix Cornstarch and Water to create a slurry. Add directly to Pot. Stir until sauce thickens up. Shut off Instant Pot and leave to rest until ready to serve.
- Enjoy over Rice or your favorite side and warm Naan for added deliciousness.
