Nutmeg Ginger Coconut Butter Chicken

Yield 61x2x3x4x5x

Author Madeline King

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

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Nutmeg Ginger Coconut Butter Chicken

Brimming with nourishing, melt-in-your-mouth chicken and thick, flavorful sauce; our garam masala butter chicken simple to prepare in a pressure or slow cooker.Featuring our Undiluted Co. Smoked Harissa Paste, we chose this product because it packs layers of flavor into just a few tablespoons. It lessens the amount of ingredients needed to provide layers of warming flavors, including smoked paprika, nutmeg, cumin, turmeric and ginger. Finishes of coconut milk and local butter add depth and richness, chopped cilantro brightens and rounds the meal.

IngredientsUSMetric

Equipment: Instant pot or slow cooker, knife, large mixing/serving spoon.

• 1 (28 ounce) crushed canned tomatoes
• 2 Tbs. Undiluted Co. Smoked Harissa Paste
• 10 cloves garlic, or 4 Tbs garlic paste
• 3 tsp. minced ginger
• 2 tsp. Pure Indian Foods Turmeric
• 2 tsp. kosher salt
• 2 tsp. Spicewalla garam masala
• 1 tsp. ground cumin
• 2 pound boneless skinless chicken thighs (breast works too) If frozen, add 2 minutes to total time

To Finish

• 6 ounces local butter cut into cubes (can sub coconut oil if dairy free)
• 8 ounces Full-fat coconut milk
• 1 tsp. Spicewalla Garam Masala
• 1/2 cup chopped cilantro

Instructions

Instant Pot

1. Place all ingredients into an Instant Pot in the order listed, *except for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce.
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
3. Open up the pot and remove the chicken carefully and set aside Mix together all the ingredients. Add the cut up butter, coconut milk and garam masala and stir until well incorporated. (It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin.) If that happens, put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
4. Add the chicken back in and heat through. Break it up into smaller pieces. Serve over rice and garnish with cilantro. Enjoy!

Slow Cooker

1. Place all ingredients into a food processor blender in the order listed, *except for the butter, cream, and 1 teaspoon of the Garam Masala. Blend until well incorporated.
2. Add the blended sauce to the slow cooker.
3. Place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better.
4. Place the lid on the slow cooker and allow everything to cook for 4-5 hours on high or 8 hours on low.
5. Open up the slow cooker, remove the chicken carefully, and set it aside.
6. Add the cut-up butter and coconut milk and stir until well incorporated.