Butter Chicken & Spekko Rice

Perfect for a Sunday lunch! So easy in your Instant Pot 8L Duo - you can cook for 8-10 people at a time!

Thank you Liziwe, Dinner@Matloha's for the recipe!

Prep time: 15 minutes
Cook time: 20 minutes, plus rest
Serves 6-8

Butter Chicken Ingredients:
1 TBSP Garam Masala
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp Cayenne Pepper (optional)
1kg Chicken Thighs; skinless and cut in halves
1 cup Plain Yoghurt
1/2 Cup Tomato puree
2 TBSP cooking oil
2 TBSP Lemon Juice
3 cloves Garlic minced
1 TBSP Fresh Ginger grated
2 TBSP Fresh coriander chopped
1 tsp Salt
 

Method:
Mix all the spices together in a small bowl. Use kitchen scissors to cut chicken into halves, this is optional. Rub the spices all over the chicken and let it all marinate for an hour.

Place all the ingredients into the inner pot and stir very well. Set to Pressure Cook on high for 15 minutes. Once the timer goes off, allow to rest for a Natural Pressure Release, then open the lid.  Stir well. Switch the Instant Pot to Sauté mode, and push the button to change to “Low”, then allow to simmer for a few minutes to thicken.
 
Spekko rice
1 cup Spekko Royal Umbrella Jasmine Long Grain White Rice
 1 1/4 cups water
 1/2 teaspoon salt

Rinse the rice well until the water is almost clear. Drain water and add the rice, 1 1/4 cups water, and salt to the Instant Pot. Stir the rice to distribute evenly in the pot and so rice is covered by water. Secure the lid and set to Pressure Cook on High for 4 minutes. When the time is up, let it stand for 2 minutes, then do a Quick Release to let the pressure out.

Carefully remove the lid and fluff the rice with a fork. Serve with Butter Chicken!