Instant Pot butter chicken will be a hit
Instant Favourites rounds up ‘best of’ dishes for the trendy electric pressure cooker cream Fresh cilantro, for garnish
Not since the microwave or slow cooker have I seen a new kitchen appliance captivate so many of my co-workers and friends.
The Instant Pot has hit all the marks of what the typical home cook wants: a machine that serves multiple functions, cooks food quickly and is relatively affordable. It has spurred a cottage industry of accessories and, of course, cookbooks dedicated specifically to this electric pressure cooker.
One of the newer books to hit the market is Instant Favourites: Over 125 easy recipes for your electric pressure cooker ($30, HarperCollins Canada). The book is penned by food stylist/recipe developer Mia Bachmaier and food photographer Mike McColl, both of whom cooked in professional kitchens and are based in southern Ontario.
The book, aimed at families short on time and out of ideas for dinner, is a good summation of the “best of” dishes that people swear the Instant Pot is good for: risotto (mushroom and spinach, pumpkin), soups (beef and barley, clam chowder, pho), chili, large hunks of meat (pot roast stroganoff, Korean-style short-ribs, osso buco), as well as Indian dishes such as dal makhani and butter chicken. Consider this a good gift for new Instant Pot owners who have no idea where to start.
Indian food is actually a great way to test out a new electric pressure cooker. Many South Asian families have been pressure-cooking for generations, favouring the appliance for cooking foods that normally take a long time to simmer: big pots of rice, lentils and curries. Here, Bachmaier and McColl offer a recipe for basic butter chicken, which is tasty but mild enough that home cooks have room to adjust seasonings to their liking (for example, I wanted more heat, so I would have kept the seeds in the chili or added a pinch of cayenne).
The recipe asks for passata — uncooked tomato purée found next to the tomato paste at the supermarket. If you cannot find passata, purée regular canned tomatoes. Unsalted butter can be used in lieu of ghee, but ghee has a rich, nutty flavour that really makes Indian cooking stand out.
The authors recommend marinating the chicken for 12 to 24 hours. On a lark, I did a batch with a twohour marinade to compare and both came out flavourful, with the yogurt flavour more pronounced in the two-hour version and the spices more prominent in the overnight version. I prefer the texture of the chicken in the two-hour version, as the acid in the yogurt and lemon juice can “overcook” the chicken. However, the overnight version was co-worker approved. The recipe says to quarter the thighs, but there is no need. The chicken will still cook through and better yet, it holds its shape.
Butter Chicken
Star Tested 2 cloves minced garlic 1 red Thai bird’s eye chili, stem and seeds removed, chopped 1/2 cup (125 mL) plain full-fat yogurt 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) minced fresh ginger 2 tsp (10 mL) garam masala 1 tsp (5 mL) turmeric 1 tsp (5 mL) freshly ground cumin seeds or ground cumin 8 boneless, skinless chicken thighs 2 tbsp (30 mL) ghee 1 medium onion, finely diced 2 tsp (10 mL) kosher salt 1 cup (250 mL) passata 1 cup (250 mL) 35 per cent whipping In a large bowl, stir together garlic, chili, yogurt, lemon juice, ginger, garam masala, turmeric and cumin. Toss with chicken thighs until coated. Cover with plastic wrap or transfer chicken and marinade into a resealable plastic bag. Refrigerate for 2 to 24 hours.
Using the sauté function on Instant Pot, heat ghee. Add onions and salt. Stir until onions soften and turn golden brown, 8 to 10 minutes. Add marinated chicken and all of marinade. Stir in passata and cream. Press Cancel/Keep Warm button. Place lid on Instant Pot, making sure vent is set to sealing mode. Cook on manual setting on high for 15 minutes. When timer is up, allow for natural pressure release.
Remove lid. Stir. Using sauté function, bring liquid to a simmer and cook until sauce reduces to desired thickness, about 10 to 15 minutes.
Serve with basmati rice or naan. Garnish with cilantro. Serve immediately. Makes 4 servings.
Basmati Rice
Star Tested 2 cups (500 mL) water 2 cups (500 mL) basmati rice, rinsed and drained 1-1/2 tsp (7 mL) kosher salt Place all ingredients in Instant Pot. Stir to ensure rice is submerged in water. Place lid on top, making sure vent is set to sealing mode. Cook on manual setting on high for 3 minutes. When timer is up, allow for natural pressure release. Remove lid. Fluff rice with fork and serve immediately.
Makes 4 cups of rice. Cook This Book is a bi-weekly column that looks at the latest cookbooks hitting the stands. Email karonliu@thestar.ca