Pataks Butter Chicken Review - Easy 3 Ingredient Pressure Cooker Dinners
Recipe Information
Butter Chicken
Cultural Context
Butter chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s. It was created by the chefs at the Moti Mahal restaurant, who used leftover chicken in a rich, buttery tomato sauce. This dish has since become a staple in Indian cuisine, celebrated for its creamy texture and aromatic spices. It's often served with naan or rice and is popular in Indian restaurants worldwide.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
butter
🥗Healthier: ghee
💰Cheaper: margarine
Ghee is a healthier fat option, while margarine is often more affordable.
cream
🥗Healthier: coconut milk
💰Cheaper: evaporated milk
Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.
Add chicken to the pressure cooker.
Pour in the Pataks Butter Chicken sauce.
Add water to the mixture.
Seal the pressure cooker and cook according to the manufacturer's instructions.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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