Butter chicken from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 185) by Christopher Kimball

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cardan on July 30, 2025

    Overall, I liked it but didn’t love it. My chicken basically shredded itself at the recommended time and I have mixed feelings about using the cashew mixture instead of cream. It is a very saucy recipe too.

  • ozzzzzz22 on January 20, 2025

    This gets requested in my house often now. It's kind of annoying to have to clean the blender twice but it's a very solid result in the end. Like many braises/stews, it tastes even better the next day.

  • ripleypickles on July 19, 2021

    Good recipe. Be sure not to mix in the cashew mixture early as it will burn. Also added several splashes of cream for fat.

  • imaluckyducky on July 31, 2020

    4 stars. The base of this recipe is good - there is some depth of flavor although I think it could benefit from a heavier hand on the spices and salt. You will need more lime than you think. The recipe as written is super-saucy, and adding the pulverized cashew "milk" made for much longer time needed to reduce the sauce. For some strange reason my chicken completely shredded in the cooktime as written. Tastes much better the next day.

  • SACarlson on May 16, 2020

    This was good, but I did miss the cream and added a bit at the end. I prefer the Cook's Illustrated recipe or the one that was reprinted in the New Yorker.

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