Indian Butter Chicken

[Company]

Makes 6 servings

• 6 Tbsp. butter
• 1¾ lb. skinless, boneless chicken thighs
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. garam masala
• 3 cloves garlic, minced
• 1 tsp. ground cumin
• ½ tsp. salt
• ½ tsp. ground turmeric
• ¼ tsp. cayenne pepper
• 1 14.5-oz. can diced tomatoes, undrained
• 1 cup chopped onion
• ½ cup heavy cream
• Hot cooked basmati rice
• Chopped fresh cilantro
• 6 naan, warmed (optional)

Fast 5-minute cook time

In a 6-qt. electric pressure cooker use the saute setting to heat 3 Tbsp. of the butter. Add chicken; cook 4 minutes or until lightly browned, turning once. For a stove-top cooker, cook directly in the pot over medium heat. Add the next nine ingredients (through onion). Lock lid in place. Set an electric cooker on high pressure to cook 5 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 5 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Stir in cream and remaining 3 Tbsp. butter. Serve over rice. Sprinkle with cilantro. If desired, serve with warm naan.

Slow 6-hour low or 3-hour high cook time

In a large skillet heat 3 Tbsp. of the butter over medium heat. Add chicken; cook 4 minutes or until lightly browned, turning once. Transfer chicken to a 3½- or 4-qt. slow cooker. Add the next seven ingredients (through cayenne pepper); toss to coat. Stir in tomatoes and onion. Cover and cook on low 6 hours or high 3 hours. Stir in cream and remaining 3 Tbsp. butter. Serve over rice. Sprinkle with cilantro. If desired, serve with warm naan.

per serving 467 cal., 24 g fat (13 g sat. fat), 177 mg chol., 1,014 mg sodium, 31 g carb., 2 g fiber, 3 g sugars, 30 g pro.

Naan vs. Pita

Both lightly leavened, soft Indian naan is blistered quickly in a hot clay oven and contains dairy. Middle Eastern pita is a drier oven-baked bread that, when split, reveals a pocket for filling.