I love butter chicken but I have never made it in the Instant Pot. If you take your spices and add them to a pan & dry sauté them, it’ll will bloom the spices so you get more flavor out of them
OMG I made this last night and all I can say is Best Butter Chicken ever!!!! I always bought store bought sauce and now... never again. Even my 8 and 6 year old ate the whole bowl!!!!! Thank you so much
This was the first recipe that I made in my Instant Pot. It was a hit. Jeffrey, please keep up your art for us. I am glad that I found your You Tube and Website for Pressure Luck.
I made this and it was fabulous! So easy and quick too! I added fresh cilantro and naan bread. I'll definitely make this again, and again. Better than take out.
I am obsessed with Indian Butter Chicken and am on a mission to make every recipe I can find to compare and contrast! I haven't tried yours yet, but am looking forward to making it very soon. It looks divine. Did you know that "authentic" Indian Butter Chicken has no onion in it? Adding onion is like some kind of mortal sin. I found that out when I was researching recipes. I personally love onion in everything, so who cares if it's not authentic, right? The coconut milk and curry make this more Thai than Indian, but there ain't nuthin wrong with that. Thank you for all your amazing Instant Pot recipes. I am in heaven trying them all.
Made it for he first time and the only thing I needed to add to it was a little more salt. The taste and tenderness of the chicken was superb. My husband loved it!!! My grandson loved it...My daughter asked for the recipe. Another home run from you. Thanks Jeff! xoxo
I haven't got an Instant Pot yet but will be getting one soon to replace my ageing stove-top pressure cooker. This is one recipe I will try as it looks delicious. Also, my favourite Barbra Streisand album is "Love Songs". never tire of listening to it.
I wonder if this is possible to make with shrimp. I'm definitely going to start off with the chicken. But most women I know are giving up chicken 🤦🏽♂️ I'm tryna show off lol
I will be hosting a Potluck for 10 people and preparing this as the main dish. How much chicken should I use? Should I just double it to 4 lbs.? There will be lots of side dishes so the servings don't have to be large but I would like have leftovers. I sure hope you see this, Jeff. Thank you for your delicious dishes that you create!
Jeff, kudos from Atlantic Canada...you keep uping your game, improving camera, sound, "studio" and all while keeping your sense of humour. Keep it up! nom nom nom
OMG - this was effin' fabulous! I loved the spices and coconut milk. I cooked the chicken for only 10 minutes and it was plenty. I might try only 8 minutes next time. I added 1/4 cup of hot New Mexican chiles (we like our food spicy), and it was to die for and not-quite face-melting, haha. Thank you for an excellent recipe! Update September 2018. I can never get this recipe to come to pressure in the pot for some reason. However; it still turns out great. I use chicken thighs and cut them into bite-sized pieces and cook for only 5 minutes. That is plenty for chicken. Super delicious!
Hi Jeff. It's Craig again. I made this last night and it was delicious. I doubled everything for the 5lbs of chicken used. As there was a lot of sauce left, can I use your original amounts with this much chicken? Or if I stick with doubling the amounts, can I refrigerate and reuse the sauce? Thanks
Jeff, I just purchased your new cookbook and made this butter chicken. Let me tell you the rave reviews I got for preparing and serving this delicious meal. My daughter asked if I would make often. Stated we needed to purchase Nann bread next time.
Hi Jeff, love watching your videos and enjoy it when you included Richard ( the silent partner ) . Just wanted to know if you can freeze the buttered chicken. Thanks for your recipes.
This recipe tastes great. However, it needs more liquid as it will likely not come to full pressure before starting to count down. Added a cup after the burn notice and then it worked fine.
I like it & will try definitely. Plz upload recipe for baking cake in instant pot. I've T-fal and functions are differently spelled like instead sauté it's brown. So while pressing buttons, clearly explain what buttons to press and how much time setting.
Life’s. Candy and the suns a ball of Butter Jeffrey’s Marsala Chicken Delight!!out I go get an onion to make this dish,you are killing me with these Gorgeous recipes👍🏼♥️♥️♥️
Going to try this soon..have to getbsome spices....meantime I’d love to see you do a version of Marcella Hazan’s bolognese sauce in the instant pot. Been trying to figure it out for a few days and I’m not sure how to...BUT I’ll bet it’s better in the instant Pot than 4 hours in my Italian sauce pot... anyhow enjoyed the trip to costco...you are very entertaining and informative...I can almost smell and taste your creations...then of course reality always strikes...
newbie on the IP-DUO60 and am not impressed with any chicken recipes i've tried so far (not yours yet, but will let you know). Big fan of the Pot Roast and I will try your Pastrami.
I made this tonight. But I forgot the cayenne pepper. It was still delicious but I would have liked the heat. I made the rice in my 3 quart Instant Pot.
Your channel is awesome! I'm just wondering about the background to it. What's your drive and motive. You are definitely providing awesome recipes and ways to help people be happy.
I made your butter chicken yesterday evening, and it's ALL GONE! It is SO good! I've sent your link to my sister too. She will try your steel cut oats! Thanks Jeff...ps: still waiting for the chicken pot pie recipe!! NO pressure.. ;)
would suggest a Zojirushi rice cooker (I have a difficult time making good rice... Brown/Jasmine/Basmati/long grain/short grain ) in a pot and that makes perfect rice every time.
I’ve made this one twice in the same week. I could not believe how perfect this turned out. Crowd pleaser for sure. The second time I used boneless skinless chicken thighs. I preferred it and think that the chicken thighs absorb more of the flavor of the sauce. Be careful not to stir it around to much or the chicken will fall apart and shred in your sauce because it is so tender. Not necessarily a bad thing but does change the dish a bit.!
Jeffrey, this one was 15 min and usually you do 8 or 10, does the time vary by the amount of the chicken? I've been sticking with 8 min but hubby still is not a fan of the chicken lol. On the plus side- my kids eat it.
This sounds so good, but I'm like 'anaphylactic shock' allergic to coconut, is there a way I could do it without or anything I could substitute for it (heavy cream???)? Thanks
Mine showed the burt function when I made it, and the bottom burnt :( Maybe it was because my sautés was on high and then I switched it to normal before I set pressure function. I had to take everythink out and transfer to a pot. Thank God it didn't taste burnt. So bummed.
Hmmmm. I'm not sure to be honest but I don't think so as the canned is VERY thick like a paste whereas the other is more a milk-like consistency. It may make the sauce too watery.
Made this tonight for dinner. It was just like the chicken tikka marsala we get at the Himalayan restaurant. It was awesome. Thanks for all your videos.
I'd suggest to anyone who shies away from hot, spicy food to still use at least a little cayenne. I left it out to "protect" my DH and we both found it to be rather bland. I also had a problem with it coming up to pressure....discovered some "stickage" on the bottom of the pot. Note to self, supervise until the pressure button pops up.
Hey Kathyl! Because taste buds vary from tongue to tongue, I usually make it a point in each of my videos to reinforce folks to taste everything and then to adjust the seasoning until it's just right for them (and you!)
As the saying goes, "there's no accounting for tastes". Hummm that's kind of a dumb saying, isn't it? I totally understand your caveats. We haven't eaten much Indian food, so I wasn't sure about the level of seasonings. I just wanted to let people know that, no cayenne will mean a quite mild dish. (I always thought curry was also hot. Maybe it's the type I have.) Keep up the good work!
Toast the spice mix with your butter and onions! THEN once the fat separates, add your stock. :) Basic white mistake trying to cook Indian food....they never fry the spices.
Hi, Jeff,Just tried the Butter Chicken and thought I'd weigh in: the dish was tasty and rich, but the chicken was DRY. I used breast meat, which, retrospectively might have been a mistake. I'll try dark next time, and maybe cook it separately and add it a few minutes before the pot chimes done and allow it to soak up the medium in the keep warm phase. I made the full recipe, so I plucked the dry meat out and froze the sauce for another time. Cheers !
Thanks for the comment, Rick! I've made this a few times and the chicken is always tender and moist. It may have just been your chicken was perhaps affected? You can also try thighs if you want it juicier!
Great stuff, just FYI almost all spices bloom in fat. Add it to the butter, garlic and onions for about 30-60 sec before the chicken broth. All the Best
The trouble is that the spices tend to quickly scorch on the bottom of the inner pot, which prevents it from pressurizing. That is probably why some similar recipes call for mixing the spices into the liquid prior to adding to the pot.
Help! Trying this recipe right now, but my instantpot keeps beeping at me and displaying the message ‘burn’. Followed recipe exactly, what am I doing wrong?
TheBertessa sadly I don’t know what to tell you except to try adding a little chicken broth or water. I’ve made this recipe many times as have many others with success. If you followed the recipe exactly you should NOT be seeing a “burn” on there. You may have a faulty pot. Contact Instant Pot Customer care for sure.
Pressure Luck thank you for the prompt response. We were still able to eat it, and it was delicious. The pot never came up to pressure though because of that warning. I’ll definitely contact them.
Yeah, my pot displayed "burn" when I didn't have enough liquid, and the sealing ring wasn't properly seated. If you have steam coming out from the edges of the pot, check the sealing ring and pot surfaces that contact the sealing ring.
Marcia Clarke thank you! I will try this again and use more broth, and check the sealing ring. This was only my third time using the instantpot, so newbie error was possible. It’s a fantastic recipe.
Yeah, dude, this same thing happened to me and I followed your recipe exactly. Something is wrong with your recipe because no way does this happen after using the Instant Pot 3-4 times. Manual says starch deposits at the bottom of the pot may be interfering with heat dissipation.
I wish you had written instructions, because the site to download want's to change my page, not too fond of that, have to use pencil and paper. please include hand written instructions if you don't mind, want some butter for a nice fat content LOL
hey lov watching ur videos u hav some great stuff on i will be doin this one 4 sure :-) oh and if i can say this on here ur cute mate hehe wink wink sorry if i not aloud to say that on here .... :-)
Made it tonight. O M H ... H stands for Hydrogen, because I don't believe in god and Hydrogen is the most plentiful element in our universe... but I digress... OMH! It was DELICIOUS!!!!! Thank you!!!!
I love butter chicken but I have never made it in the Instant Pot. If you take your spices and add them to a pan & dry sauté them, it’ll will bloom the spices so you get more flavor out of them
Made this for the second time tonight and I must say it’s a big hit for my family. We LOVE it. Can’t wait to try more of your dishes. Thank you.
OMG I made this last night and all I can say is Best Butter Chicken ever!!!! I always bought store bought sauce and now... never again. Even my 8 and 6 year old ate the whole bowl!!!!! Thank you so much
This was the first recipe that I made in my Instant Pot. It was a hit. Jeffrey, please keep up your art for us. I am glad that I found your You Tube and Website for Pressure Luck.
I made this recipe tonight and I didn't make any changes and it was AMAZING!!!! Thank you!! I will be making this over and over again!!!
Wonderful!! I am SO glad you loved it!!!
I made this and it was fabulous! So easy and quick too! I added fresh cilantro and naan bread. I'll definitely make this again, and again. Better than take out.
Woohoo!!!
I am obsessed with Indian Butter Chicken and am on a mission to make every recipe I can find to compare and contrast! I haven't tried yours yet, but am looking forward to making it very soon. It looks divine. Did you know that "authentic" Indian Butter Chicken has no onion in it? Adding onion is like some kind of mortal sin. I found that out when I was researching recipes. I personally love onion in everything, so who cares if it's not authentic, right? The coconut milk and curry make this more Thai than Indian, but there ain't nuthin wrong with that. Thank you for all your amazing Instant Pot recipes. I am in heaven trying them all.
Jeff, a 1/4 tsp of salt and 1 small pat of butter into the rice when you add the water should bump up the flavor a bit.
One of our definite favorites. I add more spice (2 tsp instead of 1/4 tsp) but this is fabulous ~ expensive restaurant quality! Thanks, Jeffrey!
I made this dish last night for the first time. It was AMAZING! I can't wait to have the leftovers tonight!!
Made it for he first time and the only thing I needed to add to it was a little more salt. The taste and tenderness of the chicken was superb. My husband loved it!!! My grandson loved it...My daughter asked for the recipe.
Another home run from you. Thanks Jeff! xoxo
I haven't got an Instant Pot yet but will be getting one soon to replace my ageing stove-top pressure cooker. This is one recipe I will try as it looks delicious. Also, my favourite Barbra Streisand album is "Love Songs". never tire of listening to it.
Made it tonight..Delicious… I also stirred in some cooked mixed veggies… thank u for wonderful recipe….🙏🏻😇
Stirred in the cooked mixed veggies when pressure cooking was complete!
I am making this for dinner today 😁 love your book, it helped me get comfortable with my Instant pots. Your videos have been really helpful too!
I wonder if this is possible to make with shrimp. I'm definitely going to start off with the chicken. But most women I know are giving up chicken 🤦🏽♂️ I'm tryna show off lol
This looks amazing! I can not wait to try this recipe. You are so entertaining and fun to watch. Thank you for your awesome videos!
Sound effects are top notch
I will be hosting a Potluck for 10 people and preparing this as the main dish. How much chicken should I use? Should I just double it to 4 lbs.? There will be lots of side dishes so the servings don't have to be large but I would like have leftovers. I sure hope you see this, Jeff. Thank you for your delicious dishes that you create!
Jeff, kudos from Atlantic Canada...you keep uping your game, improving camera, sound, "studio" and all while keeping your sense of humour. Keep it up! nom nom nom
Best food in the world, Indian food.
OMG - this was effin' fabulous! I loved the spices and coconut milk. I cooked the chicken for only 10 minutes and it was plenty. I might try only 8 minutes next time. I added 1/4 cup of hot New Mexican chiles (we like our food spicy), and it was to die for and not-quite face-melting, haha. Thank you for an excellent recipe! Update September 2018. I can never get this recipe to come to pressure in the pot for some reason. However; it still turns out great. I use chicken thighs and cut them into bite-sized pieces and cook for only 5 minutes. That is plenty for chicken. Super delicious!
Made this for dinner tonight.....another huge hit. Hubby said "this one's a keeper". Thanks again Jeff!!!
Oh Jeff I swear I would watch your videos even if I didn’t have an Instant Pot ! Love, love love you!💓
I can smell it from here ! Have you ever done PIP rice with the butter chicken?
That dish is looking great and I have to make it myself then chow down.
Hi Jeff. It's Craig again. I made this last night and it was delicious. I doubled everything for the 5lbs of chicken used. As there was a lot of sauce left, can I use your original amounts with this much chicken? Or if I stick with doubling the amounts, can I refrigerate and reuse the sauce?
Thanks
Awesome! You can def refrigerate and even freeze the sauce!
As soon as I buy all the ingredients I will be making this!
Jeff, I just purchased your new cookbook and made this butter chicken. Let me tell you the rave reviews I got for preparing and serving this delicious meal. My daughter asked if I would make often. Stated we needed to purchase Nann bread next time.
Hi Jeff, love watching your videos and enjoy it when you included Richard ( the silent partner ) . Just wanted to know if you can freeze the buttered chicken. Thanks for your recipes.
Hey you need the 3 qt IP for the rice. I'm hooked on the IP I have the 3 6 8qt, guess I got it bad.recipe look's excellent, tks Nicky
Enjoyed for lunch today. Very good. Thank you for sharing.
Wow! made this tonight,and it tasted better than restuarant butter chicken,thank you very much
p.s.can this be frozen?
This recipe tastes great. However, it needs more liquid as it will likely not come to full pressure before starting to count down. Added a cup after the burn notice and then it worked fine.
I like it & will try definitely. Plz upload recipe for baking cake in instant pot. I've T-fal and functions are differently spelled like instead sauté it's brown. So while pressing buttons, clearly explain what buttons to press and how much time setting.
I've gotta try this! BTW, what brand and model is your mini chopper? Thanks for all you do for the pressure cooker world! 😊
Love butter chicken! Love Barbara S! Love u!!
Delicious! Thanks for a yummy, easy recipe!
Jeff, just joined in and love your recipes!! Thank you!
Tried this! Loved this!
Life’s. Candy and the suns a ball of Butter Jeffrey’s Marsala Chicken Delight!!out I go get an onion to make this dish,you are killing me with these
Gorgeous recipes👍🏼♥️♥️♥️
One of the best recipes ever! Thank You
Going to try this soon..have to getbsome spices....meantime I’d love to see you do a version of Marcella Hazan’s bolognese sauce in the instant pot. Been trying to figure it out for a few days and I’m not sure how to...BUT I’ll bet it’s better in the instant Pot than 4 hours in my Italian sauce pot... anyhow enjoyed the trip to costco...you are very entertaining and informative...I can almost smell and taste your creations...then of course reality always strikes...
newbie on the IP-DUO60 and am not impressed with any chicken recipes i've tried so far (not yours yet, but will let you know). Big fan of the Pot Roast and I will try your Pastrami.
I made this tonight. But I forgot the cayenne pepper. It was still delicious but I would have liked the heat. I made the rice in my 3 quart Instant Pot.
Hello. I usually use about 5 lbs of chicken with my dishes to feed my family. How should I alter everything else for this much chicken?
Your channel is awesome! I'm just wondering about the background to it. What's your drive and motive. You are definitely providing awesome recipes and ways to help people be happy.
I made this tonight and served it with Jasmine rice it was delicious thanks for sharing this recipe
OMG!! Looks yummy 😋. Love your videos. Keep sharing.
I made your butter chicken yesterday evening, and it's ALL GONE! It is SO good! I've sent your link to my sister too. She will try your steel cut oats! Thanks Jeff...ps: still waiting for the chicken pot pie recipe!! NO pressure.. ;)
would suggest a Zojirushi rice cooker (I have a difficult time making good rice... Brown/Jasmine/Basmati/long grain/short grain ) in a pot and that makes perfect rice every time.
You can make all rice in the Instant Pot; it comes out perfect.
Repito, tu eres un montru, la receta es deliciosa.
one of my absolute favorite albums!
Looks good. Gonna work it out. You can never go wrong with a buttered chicken! - Parker
I’ve made this one twice in the same week. I could not believe how perfect this turned out. Crowd pleaser for sure. The second time I used boneless skinless chicken thighs. I preferred it and think that the chicken thighs absorb more of the flavor of the sauce. Be careful not to stir it around to much or the chicken will fall apart and shred in your sauce because it is so tender. Not necessarily a bad thing but does change the dish a bit.!
debra thompson I think Jeffrey’s recipe is pretty spot on.
OMG! That's my FAVORITE Streisand album too!!!!!!!!!!!!!
P.S. - I have that same exact mini food processor! I feel like we're related!
Jeffrey, this one was 15 min and usually you do 8 or 10, does the time vary by the amount of the chicken? I've been sticking with 8 min but hubby still is not a fan of the chicken lol. On the plus side- my kids eat it.
That was my question -- why 15 minutes? Does chicken get harder or softer the longer it goes?
This sounds so good, but I'm like 'anaphylactic shock' allergic to coconut, is there a way I could do it without or anything I could substitute for it (heavy cream???)? Thanks
Try almond or other nut milk - dairy doesn't do well in the IP :(
Ive used fat free half and half and also heavy whipping cream. Different recipe but the dairy worked great.
if I wanted to add frozen veggies when will be the best time to add it in?
Scentsy USED to have a scent called Spice Bazar that smelled like curry.
Burned the onions caused Insta pot to display burn warning. Will try again with different times for onions saute
Could have cooked rice at same time on trivet... I did.. Perfect
you're so funny and likable, making this for dinner :)
Mine showed the burt function when I made it, and the bottom burnt :( Maybe it was because my sautés was on high and then I switched it to normal before I set pressure function. I had to take everythink out and transfer to a pot. Thank God it didn't taste burnt. So bummed.
I had the same problem when making this recipe, twice! Still tastes great but inconvenient.. did you find out how to fix this problem?
Looks delicious kiddo
Can you substitute coconut milk from the dairy section for canned coconut milk?
Hmmmm. I'm not sure to be honest but I don't think so as the canned is VERY thick like a paste whereas the other is more a milk-like consistency. It may make the sauce too watery.
Only made is successfully 1 out of 3 times. The tomato paste always burns and interrupts the pressure cooking process. no matter how much I mix it.
Can you use minced ginger instead of ground ginger?
I can’t get to the recipe via the link 🤷♀️
Made this tonight for dinner. It was just like the chicken tikka marsala we get at the Himalayan restaurant. It was awesome. Thanks for all your videos.
WONDERFUL!
I'd suggest to anyone who shies away from hot, spicy food to still use at least a little cayenne. I left it out to "protect" my DH and we both found it to be rather bland. I also had a problem with it coming up to pressure....discovered some "stickage" on the bottom of the pot. Note to self, supervise until the pressure button pops up.
Hey Kathyl! Because taste buds vary from tongue to tongue, I usually make it a point in each of my videos to reinforce folks to taste everything and then to adjust the seasoning until it's just right for them (and you!)
As the saying goes, "there's no accounting for tastes". Hummm that's kind of a dumb saying, isn't it? I totally understand your caveats. We haven't eaten much Indian food, so I wasn't sure about the level of seasonings. I just wanted to let people know that, no cayenne will mean a quite mild dish. (I always thought curry was also hot. Maybe it's the type I have.) Keep up the good work!
Anyone know if adding more chicken is possible
Jeffrey where do you lie? I LOVE your accent. (and your recipes!!!)
Can you double the recipes? Does it make.a difference with an insta pot?
Just add more cook time, maybe another 10 minutes or so.
Toast the spice mix with your butter and onions! THEN once the fat separates, add your stock. :) Basic white mistake trying to cook Indian food....they never fry the spices.
I get a burn notice constantly with this dish.
Hi, Jeff,Just tried the Butter Chicken and thought I'd weigh in: the dish was tasty and rich, but the chicken was DRY. I used breast meat, which, retrospectively might have been a mistake. I'll try dark next time, and maybe cook it separately and add it a few minutes before the pot chimes done and allow it to soak up the medium in the keep warm phase. I made the full recipe, so I plucked the dry meat out and froze the sauce for another time. Cheers !
Thanks for the comment, Rick! I've made this a few times and the chicken is always tender and moist. It may have just been your chicken was perhaps affected? You can also try thighs if you want it juicier!
🙋♀️JEFF...add a teaspoon of Chicken Better Than Bouillon to your rice water when cooking it for great flavor 😉👍
What brand garam masala? I have never bought it and there are so many.
brillyintt you can find it in most Asian and organic stores in the bulk spice section. If you do that it will be fresh and half the price.
What is that song call jeff?
brutal..felicidades
Great stuff, just FYI almost all spices bloom in fat. Add it to the butter, garlic and onions for about 30-60 sec before the chicken broth. All the Best
The trouble is that the spices tend to quickly scorch on the bottom of the inner pot, which prevents it from pressurizing. That is probably why some similar recipes call for mixing the spices into the liquid prior to adding to the pot.
Excellent recipe for Chicken
I ❤️ your channel
👌Subscribed
I will be watching your current & upcoming videos
You have my support💙
👍
Help! Trying this recipe right now, but my instantpot keeps beeping at me and displaying the message ‘burn’. Followed recipe exactly, what am I doing wrong?
TheBertessa sadly I don’t know what to tell you except to try adding a little chicken broth or water. I’ve made this recipe many times as have many others with success. If you followed the recipe exactly you should NOT be seeing a “burn” on there. You may have a faulty pot. Contact Instant Pot Customer care for sure.
Pressure Luck thank you for the prompt response. We were still able to eat it, and it was delicious. The pot never came up to pressure though because of that warning. I’ll definitely contact them.
Yeah, my pot displayed "burn" when I didn't have enough liquid, and the sealing ring wasn't properly seated. If you have steam coming out from the edges of the pot, check the sealing ring and pot surfaces that contact the sealing ring.
Marcia Clarke thank you! I will try this again and use more broth, and check the sealing ring. This was only my third time using the instantpot, so newbie error was possible. It’s a fantastic recipe.
Yeah, dude, this same thing happened to me and I followed your recipe exactly. Something is wrong with your recipe because no way does this happen after using the Instant Pot 3-4 times. Manual says starch deposits at the bottom of the pot may be interfering with heat dissipation.
Have you ever cooked the rice with the pot in pot method?
Kathyl Jogerst not yet! But maybe one day!
Your link to the recipe is broken....
I wish you had written instructions, because the site to download want's to change my page, not too fond of that, have to use pencil and paper. please include hand written instructions if you don't mind, want some butter for a nice fat content LOL
Could you use boneless thighs? Different time?
Yes and the same time!
This recipe sounds really spicy.
Cornstarch in Butter Chicken?????
Link to the recipe is dead :(
lol "class photo"
You are soooo adorable ;)
I ♥️ Barbara Streisand
For the sake of sound dumb. What is Spanish onions? I normally use sweet and yellow.
hey lov watching ur videos u hav some great stuff on i will be doin this one 4 sure :-) oh and if i can say this on here ur cute mate hehe wink wink sorry if i not aloud to say that on here .... :-)
Looked like a lot of sauce compared to chicken? Could you put more chicken in it?
july1962 totally! You can double the chicken and you'll still have enough sauce!
Oh but that sauce will mix nicely with the rice, or scooped up with some garlic naan. You can't have too much sauce in Indian food
Made it tonight. O M H ... H stands for Hydrogen, because I don't believe in god and Hydrogen is the most plentiful element in our universe... but I digress... OMH! It was DELICIOUS!!!!! Thank you!!!!
AuntieVeraCharles50 superb! So glad you enjoyed it and it coaxed the blues right out of the horn!
Lol!
I only believe in the god of food... BUTTER!!!
God loves you
Pressure Luck, try adding peanut butter, oregano and 1-2 star anise instead of curry and butter. You'll be pleasantly surprised.
So I accidentally used tomato sauce...
Anyone done this with thighs? Increase time?
Yes and the same time!
I did with thighs I think probably better than breasts
Using flour instead of corn starch will make a nicer sauce.