The "Butter Chicken Lady" has a great recipe, see it here.
I thought it was good, but I think I used a little too much salt and yogurt. I also omitted the cayenne pepper, save my modifications, I will definitely make this again. The kids even liked it! I served this with garlic naan from Trader Joe's, rice, and roasted broccoli.
Ingredients
Boil Together
- 1/2 cup whole black urad dal (see picture)
- 2 bay leaves
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1.5 cups water
Mix Together
- 1/4 cup Greek yogurt (or drained soy yogurt)
- 1/2 cup half and half, cream, or alternative milk of your choice, or cashew paste
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Punjabi garam masala (see recipe below) or ordinary garam masala
For Finishing
- 2 teaspoon ghee, (Earth Balance for non-diary)
- 1 teaspoon cumin seeds
- 1 tablespoon tomato paste
Instructions
- Wash the dal well, add ginger, garlic, bay leaves and water, and cook in an Instant Pot for 30 minutes using natural release.
- Meanwhile, mix together the yogurt, milk/cream of choice, and the listed spices and blend these well together.
- When the dal is ready, open up the Instant Pot and using the back of a spoon, gently mash in some of the dal to make a thicker dal, leaving most of the dal intact.
- Turn your Instant Pot onto its Keep Warm Setting, adding a little water if needed.
- Heat a small saucepan or kadhai, add ghee when hot, and add in the cumin seeds which will start to sputter.
- Put in the tomato paste and cook it for a while, until it absorbs all of the ghee.
- Pour this paste into the dal and mix well.
- Pour in your yogurt mixture and mix well, garnish with chopped cilantro if desired, and serve with naan, chappatis, or rice, or eat plain by the spoonful, which is what I do.
