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Home / Recipes /

Butter Chicken

COSORI ORIGINAL

3 Hr 20 Min

Prep Time

30 Min

Cook Time

6

Servings

Butter Chicken

equipment used

SHOP PRESSURE COOKER

Ingredients

Salmon Salad:

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1 ½ pounds boneless, skinless chicken breast, cut into 1-inch pieces 

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1½ tablespoons cornstarch 

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½ tablespoon sesame oil  

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1 teaspoon kosher salt 

Hummus

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Kosher salt, as needed 

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3 tablespoons ghee 

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½ cup shallots, thinly sliced 

Items Needed:

1 can fire roasted crushed tomatoes (28 ounces) 

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1 ½ tablespoons fresh ginger, grated 

Items Needed

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6 garlic cloves, minced 

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1 tablespoons ground fenugreek 

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2 ½ teaspoons kosher salt, plus more as needed 

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2 teaspoon ground paprika 

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2 teaspoons turmeric 

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8 clams  

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7 mussels 

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Parsley, chopped, for garnish 

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1 lemon, sliced into wedges, for serving 

Items Needed:

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1 teaspoon ground cumin 

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½ teaspoon ground cardamom 

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¼ teaspoon ground cloves 

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1/3 cup cashew butter 

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1 cup chicken stock 

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1 can coconut milk (15 ounces) 

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2 tablespoons fresh cilantro, chopped, for serving 

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Warm naan bread, for serving 

Items Needed 

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Blender

Cilantro Lime Crema:

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2 teaspoons turmeric 

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1/4 cup feta cheese, crumbled 

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1 teaspoon ground cumin 

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½ teaspoon ground cardamom 

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1 teaspoon kosher salt 

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¼ cup olive oil 

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½ teaspoon whole fennel seeds 

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¼ teaspoon black peppercorns 

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7 mussels 

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Parsley, chopped, for garnish 

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1 lemon, sliced into wedges, for serving 

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¼ teaspoon ground cloves 

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1/3 cup cashew butter 


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1 cup chicken stock 

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1 can coconut milk (15 ounces) 

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2 tablespoons fresh cilantro, chopped, for serving 

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Warm naan bread, for serving 

Items Needed:

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Blender 

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½ tablespoon flaky salt, for garnish 

Items Needed:

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4 ramekins (8–10 ounces each)  

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Rolling pin 

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Pastry brush 

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1 tablespoon flat leaf parsley, chopped

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1 lemon, zested and juiced

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½ teaspoon baking soda

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½ cup heavy whipping cream

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¼ cup chicken stock

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1/3 cup Parmesan cheese, grated

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1 tablespoon flat leaf parsley, chopped

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2 cups mozzarella, shredded 

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1 teaspoon Italian seasoning 

equipment used

SHOP RICE COOKER

Directions

STEP 1

Season the chicken generously with kosher salt. 

STEP 2

Select the Sauté Function on the COSORI Pressure Cooker and press Temp Set, then customize the temperature to high and time to 12 minutes. 

STEP 3

Add 2 tablespoons of ghee into the pressure cooker, then sear off the chicken in batches, removing the chicken to a plate as each piece is golden brown on all sides. 

STEP 4

Add the remaining ghee and the shallots into the inner pot and cook, stirring occasionally, until the shallots are translucent, then stir in the garlic, ginger, and spices, followed by the cashew butter. Pour in the tomatoes and chicken stock stir to dissolve the cashew butter, then add the chicken pieces back into the pot. 

STEP 5

Place the lid onto the pressure cooker. 

STEP 6

Select the Pressure function, adjust pressure to high, and time to 15 minutes, then press Start

STEP 7

Slowly release pressure by sliding the vent switch in between Seal and Vent. Slide the switch to Vent after 15 minutes.   

STEP 8

Open the lid carefully. 

STEP 9

Stir the coconut milk into the sauce, then adjust the seasoning to taste with kosher salt. 

STEP 10

Serve the butter chicken on plates with naan, garnished with cilantro. 

STEP 11

Beat the whipped cream and powdered sugar to stiff peaks and reserve for a garnish. 

STEP 12

Serve the key lime pie cold, cut into wedges, garnished with dollops of whipped cream. 

STEP 13

Remove the mini pot pies when done, then serve. 

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