Indian Butter Chicken

Indian Butter Chicken

This iconic dish, also known as "Murgh Makhani," is a testament to the rich tapestry of flavors that defines Indian cuisine. Imagine tender pieces of succulent chicken, bathed in a velvety sauce that's as luxurious as it is flavorful. Each mouthful is a symphony of spices, with the warm embrace of ginger, the subtle heat of chili, and the aromatic essence of garam masala dancing on your palate.



1 cup diced onion

4 Tbsp butter sliced

1 Tbsp minced garlic

1 Tbsp grated ginger

2 1/2 tsp curry powder

2 tsp chili powder

2 tsp garam masala

1/2 tsp cumin

1/2 tsp salt

1 cup tomato sauce

1 1/2 cups heavy cream divided

6 Tbsp tomato paste

2 Tbsp cornstarch

3lbs  large boneless skinless chicken breasts 5-6 breasts

4 cups Cooked Jasmine rice according to package directions

non stick cooking spray

fresh cilantro for garnish




1. While preheating tablet, place inner pot on tablet

2. Spray inner pot with non stick cooking spray and add butter 

3. Add onions, garlic, ginger, curry powder, chili powder, garam masala, cumin and salt and sauté until onion are tender and spices are fragrant.

4 Remove mixture from inner pan and take inner pot off tablet briefly.

5. in a quick blender  add cooked mixture with tomato sauce, tomato paste and 3/4   cup heavy cream and blend until smooth

6. Place inner pot back on pre heating tablet and place chicken breasts on bottom of pot.

7. Pour blended sauce over chicken and cover with inner lid and place tablet in  Rockpot first then inset inner pot with lid and close Rockpot.

8. Let cook for 3 hours- then cut chicken into bite size pieces after cooking

9.Combine remains heavy cream and cornstarch and add to sauce to thicken

10. Place chicken back in the sauce and remove inner pot from Rockpot and serve.

11. Serve with pre cooked Jasmine rice and garnish with Cilantro

Serves 6-8 Enjoy!


Heating the RockTablet on stovetop:

Place RockTablet on the largest burner. Place inner pot on top of the RockTablet.
Turn the heat on high. Heat the RockTablet for 30 minutes with inner pot sitting on the stone. After 30 minutes, turn off heat, remove inner pot from stone.
Place HOT RockTablet in the bottom of the RockPot. Put the inner cooking pot (full of hot food) in the RockPot on the hot stone. Close the RockPot and latch the lid.



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