ALL IN ONE PRESSURE-COOKER BUTTER CHICKEN WITH RICE

ALL IN ONE PRESSURE-COOKER BUTTER CHICKEN WITH RICE
Rice:
1 cup basmati rice, rinsed
1 cup water
1 tablespoon vegetable oil
1 teaspoon salt
Butter chicken:
1 can diced tomatoes
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon turmeric
½ – 1 teaspoons cayenne pepper (adjust to taste)
1 teaspoon paprika
1 teaspoon salt
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 heaped teaspoon Maizena (optional, for later if your sauce is too thin)
500 g boneless skinless chicken thighs, left whole
110 g butter, cut into cubes (use coconut oil, if you are dairy free)
110 g cream (use full-fat coconut milk, if dairy free)
¼ – ½ cups chopped coriander leaves
Combine all the ingredients for the rice, place in a 6 or 7-inch heat-safe pot and set aside.
Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, and cumin into your Steam cooker.
Mix the sauce a bit, then place in the chicken. (These are all the ingredients except the butter, cream, coriander, and 1 remaining teaspoon of garam masala).
Mix well.
Place a tall steamer rack/trivet on top of the chicken mixture, and place the uncovered bowl of uncooked rice on the rack.
Press the “manual” or “pressure cook” button, set the timer to 10 mins and cook.
Once it’s done cooking, allow the pot to cool for 10 minutes, undisturbed.
Release all remaining pressure and open the pot. Remove the cooked rice an set aside.
Remove the chicken and set aside.
Using a stick blender, blend the sauce until smooth. Let it cool for 5 minutes.
Add the butter cubes, cream, coriander and garam masala and stir well.
If you prefer a thicker sauce, mix 2 tablespoons of water with Maizena and microwave the sauce for 3 – 4 minutes.
Remove half the sauce and freeze or refrigerate for later.
Cut the chicken into bite-size pieces and add it to the sauce.
Serve with rice.
Photo: Amanda Conradie