Description
I adapted this recipe from Urvashi Pitre’s recipe on Food52 and you can find many more authentic Indian recipes on Urvashi’s blog, Two Sleevers.
Notes:
- I love these Colavita crushed tomatoes.
- I purée the garlic and ginger together in the food processor to get a very fine mince.
- If you wish to use boneless skinless breasts, go for it. I haven’t experimented, so I can’t advise on the exact timing, but I would imagine you should shorten the cooking time to ensure the breasts don’t dry out.
- To swap in chickpeas, use 4.5 cups cooked chickpeas or 3 drained 15-oz cans, rinsed. Add 1/2 cup water to the pot.
- I have not tried, but Urvashi says you can swap in coconut oil and milk for the butter and cream if you wish to make this dairy-free.
- This is the Instant Pot I am using here. And this is the braiser I am using stovetop.
Ingredients
- 14 to 15 oz. crushed tomatoes
- 2 tablespoons curry powder
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 2 teaspoons kosher salt (I use Diamond Crystal brand)
- 8 boneless, skinless chicken thighs, see notes above
- 1 stick (8 tablespoons | 4 ounces) unsalted butter
- ¼ cup heavy cream
- 4 to 8 ounces baby spinach, optional, or chopped fresh cilantro
- steamed basmati rice or naan, for serving
Instructions
For the Instant Pot Method:
- Place the tomatoes, curry powder, garlic, ginger, and salt in the Instant Pot. Stir to combine. Add the chicken and stir to coat.
- Cover the pot. Turn the valve to sealing. Set the pot: manual, high pressure, 10 minutes. Once the time is up, let the valve release for 10 minutes.
- Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary.
- If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you.
For the Stovetop Method:
- Place the tomatoes, curry powder, garlic, ginger, and salt in a large, wide pot or braiser. Stir to combine. Add the chicken and stir to coat.
- Cover the pot and bring to a simmer over high heat. Once the mixture is simmering — open the lid to see — lower the heat to medium-low and cook covered for 40 minutes.
- Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary.
- If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you.
To Make Butter Chickpeas
- Use 4.5 cups cooked chickpeas or 3 drained 15-oz cans, rinsed. Add 1/2 cup water to the pot.
- Follow either cooking method above. To finish, simply add the butter and cream right to the pot — no need to remove the chickpeas first.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Instant Pot, Stovetop
- Cuisine: Indian, American