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CONTENTS

Cumin, Turmeric, Sweet Paprika, Kosher Salt, Ginger, Cayenne Pepper, Coriander, Cinnamon, Nutmeg, Black Pepper, Fennel, Cloves, Cardamom, Bay Leaves

 
 

PRESSURE COOKER RECIPE

INGREDIENTS

  • 1 can no salt added crushed tomatoes, 28 oz

  • 1 can unsweetened coconut milk, 14 oz

  • Ani™ Butter Chicken Spice Pack

  • 1/4 cup water

  • 3 garlic cloves, minced

  • 4 lbs boneless, skinless chicken thighs, trimmed of excess fat

  • 6 tbsp unsalted butter

  • Cooked white rice for serving

DIRECTIONS

  1. Add the tomatoes, coconut milk, water, Ani™ Butter Chicken Spice Pack, and garlic to the pressure cooker. Stir to combine.

  2. Place the trivet that came with your pressure cooker inside.

  3. Place the chicken thighs on top of the trivet and submerge slightly.

  4. Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 12 minutes.

  5. When completed, do a quick pressure release and open the pressure cooker.

  6. Remove the chicken pieces, and shred with two forks.

  7. Return the shredded chicken to the pot. Then add the butter.

  8. Stir together until butter is melted through completely.

  9. Serve hot over cooked white rice.

SLOW COOKER RECIPE

INGREDIENTS

  • 1 can no salt added crushed tomatoes, 28 oz

  • 1 can unsweetened coconut milk, 14 oz

  • Ani™ Butter Chicken Spice Pack

  • 1/4 cup water

  • 3 garlic cloves, minced

  • 4 lbs boneless, skinless chicken thighs, trimmed of excess fat

  • 6 tbsp unsalted butter

  • Cooked white rice for serving

DIRECTIONS

  1. Add the tomatoes, coconut milk, water, Ani™ Butter Chicken Spice Pack, and garlic to the pressure cooker. Stir to combine.

  2. Place the chicken thighs in the mixture and submerge in the mixture.

  3. Slow cook on high for 2 hours.

  4. Remove the chicken pieces, and shred with two forks.

  5. Return the shredded chicken to the slow cooker. Then add the butter.

  6. Stir together until butter is melted through completely.

  7. Serve hot over cooked white rice.

FAQ & SUBSTITUTIONS

+ How do you recommend reheating leftovers?

We recommend reheating leftovers on a stove top.

+ My sauce was too watery. How can I fix that?

This can happen if the butter is added before the sauce has a chance to cool. If you wait a little longer before adding the butter, it should solve the problem. Once the sauce cools down, it will thicken up.

+ I like my Indian food spicy. How should I make it more spicy?

Add 1/4-1/2 tsp of Cayenne Pepper.

+ Can I double the recipe?

Yes, you can! You'll use two spice packs and double the ingredients, but the cooking time will be the same.

+ Can I use frozen thighs, bone-in thighs, or chicken breast?
  • Frozen Thighs: Add 1 minute to cooking time
  • Bone-In Thighs: Add 1 minute to cooking time
  • Frozen Bone-In Thighs: Add 2 minutes to cooking time
  • Chicken Breasts: We think thighs are more flavorful and breasts run the risk of drying out, but you can substitute them. If the breasts are very large, cut them in half before using.
+ I don't have crushed tomaotoes? Can I use different tomatoes?
  • Whole/Diced Tomatoes: You can substitute the crushed tomatoes for whole tomatoes or diced tomatoes. You may need to use an immersion blender afterwards to make the sauce more uniform.
  • Tomato Sauce/Fresh Tomatoes: You can substitute these, but it may burn. Add an extra 1/4 of water to be safe.
+ How can I make a vegetarian version?

There are a few ways to make a vegetarian version. Add an additional 1/4 of water to the sauce when cooking, and then you can add any of the following after the sauce is cooked:

  • Tofu
  • Paneer
  • Steamed Vegetables
  • Canned Garbanzo Beans/Chickpeas (drained and rinsed)
+ Can I make it dairy free?

To make the dish dairy free, substitute the butter for an equal amount of coconut oil.

+ Is there a substitution for coconut milk?

Yes. You can substitute the coconut milk for:

  • 4oz Heavy Cream
  • 4oz Half & Half