BUTTER POT RECIPES

BUTTER BEAN RECIPES | BBC GOOD FOOD

Butter bean recipes | BBC Good Food image

Cook a quick supper with butter beans. This storecupboard staple can be enjoyed either whole in salads and casseroles, mashed, or blitzed in soups and more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

INSTANT POT BUTTER CHICKEN RECIPE | FOOD NETWORK KITCHE…

Instant Pot Butter Chicken Recipe | Food Network Kitche… image

Also known in India as Murgh Makhani, chicken seasoned with fragrant spices get cooked in a creamy, buttery sauce until tender. Typically made with yogurt, this streamlined version leans on heavy cream for richness and flavor.

Provided by Food Network Kitchen

Categories main-dish

Total Time 50 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds skinless, boneless chicken breasts (about 3), cut into 1-inch chunks
Kosher salt and freshly ground pepper
2 cloves garlic, grated
1 teaspoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
6 tablespoons unsalted butter, cut into pieces
1 15-ounce can tomato puree (about 1 1/2 cups)
1 1/2 teaspoons sugar
3/4 cup heavy cream
Chopped fresh cilantro, for topping
Naan or rice, for serving

Steps:

Toss the chicken with 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Set aside at room temperature. Stir the garlic, ginger, garam masala, paprika, cumin, turmeric and cayenne with 2 tablespoons water in a small bowl.
Set an Instant Pot to sauté on high. When the pot registers hot, add 2 tablespoons butter and let melt. Add the spice mixture and cook, stirring constantly, until thickened and sticking to the bottom of the pot, 2 to 3 minutes. Add the tomato puree, sugar and 1/2 teaspoon salt, scraping up the bottom of the pot. Turn off the pot.
Add the chicken to the pot; stir to coat. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes. When the time is up, let the pressure release naturally for 10 minutes, then carefully turn the steam valve to the venting position to manually release the remaining pressure. Turn off the pot and remove the lid.
Stir the remaining 4 tablespoons butter and the heavy cream into the pot; season with salt and pepper. Divide the chicken and sauce among bowls. Top with cilantro and serve with naan or rice.

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