Introduction

This is Mama Miche and today in My Magic Kitchen: Butter Chicken 

To look at me, you would not know that I was born in Southeast Asia because my parents are not Asian, they’re of Eastern European and German descent. You also might not think I look Eastern European or German unless you know that I’m Jewish. Most people thought I was Italian growing up and I would often respond when they would ask, “Are you Italian?” I would reply, “ No, I’m not Italian I just play one on TV.” And we would laugh. 

Growing up, my mom cooked so many different types of ethnic foods, but she never forayed into Indian food. I only ever ate Indian food in restaurants, but I grew up in NYC and if you know, you know. For authentic Indian food, you needed to look no further than 6th St., NYC. The New York City area is home to the largest Indian American population of any metropolitan area in the country. In Manhattan, the neighborhoods of Rose Hill and Murray Hill between 25th and 30th Street have become known as Curry HIll, due to the growing Indian food scene. And closer to where I grew up and where I went to high school, Jackson Heights, has a large population from India as well as many great Indian restaurants.  

I remember having one friend in NY who loved Indian food more than anyone I knew. It made him feel intoxicated and he was so much fun to eat Indian food with. He didn’t get high, didn’t smoke or drink but Indian food made him giddy. And silly. Just entering any Indian restaurant, he’d breathe in the aroma and be a changed man. 

Food, in general, has brought me much joy in my life and the fond memories associated with food are too many to count. Learning how to cook different foods from different lands has been a passion of mine for many years. I love to entertain and try new things, but I will be honest; a long list of ingredients and long cook times intimidate me. So getting an Instapot and finding a delicious recipe on the internet (my heart beets.com) led me to attempt to make butter chicken at home. Everyone in the fam loves it. I try to make large amounts to freeze some, but it doesn’t last long. It’s really easy to make and I cannot recommend it enough. Serve with some basmati rice, naan, lentils, chickpeas, spinach, and yogurt. 

It’s one of the most comforting meals in my repertoire. I hope you will try it. 

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This recipe comes directly from the My Heart Beets website. I make no claim as my own, though I did substitute red and yellow sweet bell peppers for the green peppers in their recipe.

https://myheartbeets.com/instant-pot-butter-chicken/

Tools

• Knives

• Cutting boards or mats (one for veggies, one for chicken)

• Measuring cups and spoons

• Garlic mincer (optional)

• Instapot

• Mixing Spoon

Ingredients

Makes 5 servings

• 2 tablespoons ghee

• 1 onion diced

• 5 teaspoons minced garlic

• 1 teaspoon minced ginger

• 1 ½ pounds skinless and boneless chicken thighs cut into quarters

Spices

• 1 teaspoon coriander powder

• 1 teaspoon garam masala

• 1 teaspoon paprika

• 1 teaspoon salt

• 1 teaspoon turmeric

• ¼ teaspoon black pepper

• ¼ teaspoon cayenne

• ¼ teaspoon ground cumin

• 1 15 oz can tomato sauce

Add later:

• 2 bell peppers chopped into medium-sized chunks/squares

• ¼ cup heavy cream or full-fat coconut milk adjust to preference

• 1 teaspoon crushed dried fenugreek leaves kasoori methi

• Cilantro garnish

Directions

Prep Time: 15 minutes Cook Time: 30 Minutes.

Prep

Mince garlic

Small dice onions

Cut chicken into bite-size pieces

Cut bell peppers into medium size chunks

Cooking

• Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.

• Add the garlic, ginger, and chicken. Stir-fry the chicken for 4-5 minutes, making sure to scrape any browned bits off the bottom of the pot.

• Add the spices and give everything a good mix.

• Stir in the tomato sauce.

• Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.

• Open the valve to quickly release any remaining pressure.

• Press the sauté button, add the bell peppers, and cook until they soften to your liking.

• Stir in the cream and fenugreek leaves.

• Garnish with cilantro if desired, then serve.

Notes:

Serve with/over basmati rice, with naan, lentils, chickpeas, spinach, and yogurt.