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Category: Comfort Food

  • Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Tex-Mex Beef & Bean Chilli with Tostada Dippers

    Applause for the Chef TeamApplause for the Chef Team
    Tex-Mex beef and bean chilli uses beef mince, mixed beans, passata and Mexican spice, finished with soured cream and crisp tostada dippers. It is a quick, medium-spiced chilli built for scooping.
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    Servings
    Servings 2 people

    Ingredients
     

    • 240 g British beef mince
    • 1 carton mixed beans drained and rinsed
    • 4 plain taco tortillas
    • 1 sachet Mexican style spice mix
    • 1 carton tomato passata
    • 15 g chicken stock paste
    • 75 g soured cream
    • 1 tbsp honey
    • 100 ml water for the sauce
    • 20 g butter
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    Instructions

    • Heat the oven to 220°C/200°C fan. Heat a large saucepan over medium-high heat without oil.
    • Add the beef mince and fry for 4–5 minutes, breaking it up until browned.
    • Drain and rinse the mixed beans. Lay the tortillas on a baking tray, rub with a little oil and season with salt.
    • Stir the spice mix, beans, passata, stock paste, honey and water into the beef. Bring to the boil.
    • Reduce to a simmer, cover and cook for 10–12 minutes until the beef is cooked and the sauce has thickened.
    • Bake the tortillas for 4–6 minutes until crisp and golden.
    • Stir the butter through the chilli. Season to taste and loosen with a splash of water if needed.
    • Serve the chilli in bowls, drizzle with soured cream and add the tostada dippers alongside.
    Start Cooking

    Chef's notes

    • Toast the tortillas until fully crisp; soft dippers lose the point of the dish.
    • Add extra chilli flakes or jalapeños if you want more heat.
    • The chilli keeps well for 3 days refrigerated and reheats cleanly.
    • Serve with rice instead of tostadas for a more filling main.
    Drink pairing
    Spiced beef, beans and soured cream need drinks with freshness, mild sweetness or a clean bitter edge.

    Alcoholic

    • Mexican lager
    • Zinfandel
    • Margarita

    Non alcoholic

    • Lime agua fresca
    • Alcohol-free Mexican lager
    • Sparkling grapefruit soda
    Nutrition per serving
    Calories: 785kcal (39%) | Carbohydrates: 62.2g (21%) | Protein: 43.2g (86%) | Fat: 39.5g (61%) | Saturated Fat: 19.4g (121%) | Sodium: 1600mg (70%) | Fiber: 4.6g (19%) | Sugar: 15.9g (18%)

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  • Oven-Roasted Greek Pork Gyros with Paprika & Oregano

    Oven-Roasted Greek Pork Gyros with Paprika & Oregano

    Oven-Roasted Greek Pork Gyros with Paprika & Oregano

    Applause for the Chef Team
    Greek pork gyros uses thin pork, mustard, vinegar, honey, paprika and oregano for a savoury, lightly sweet marinade. Stacking and roasting the meat gives juicy slices with crisp edges for pita wraps, tzatziki and fries.
    5 from 1 vote
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    Servings
    Servings 8 people

    Ingredients
     

    Pork and marinade

    • 2 kg pork neck or shoulder steaks thinly sliced
    • 50 ml sunflower oil
    • 50 ml olive oil
    • 2 tbsp mustard
    • 50 ml white wine vinegar
    • 1 tbsp ground cumin
    • 2 tbsp fine salt
    • 2 tbsp sweet paprika
    • 1 tbsp chilli flakes
    • 1 tsp black pepper freshly ground
    • 2 tbsp honey
    • 1 tbsp garlic grated or finely minced
    • 1 tbsp onion grated
    • 2 tbsp dried oregano

    For roasting and serving

    • 2 onions halved
    • 1 green pepper cut into large pieces
    • 2 tomatoes sliced
    • 8 Greek pita breads warm
    • 250 g tzatziki
    • 400 g oven chips or fries cooked
    • 1 red onion thinly sliced
    • 10 g flat-leaf parsley roughly chopped
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    Instructions

    • Lay the pork slices on a board and flatten lightly with a meat mallet. Keep the slices even so they roast and slice cleanly.
      2 kg pork neck or shoulder steaks
    • Mix the sunflower oil, olive oil, mustard, vinegar, cumin, salt, paprika, chilli flakes, pepper, honey, garlic, grated onion and oregano in a large bowl.
      50 ml sunflower oil, 50 ml olive oil, 2 tbsp mustard, 50 ml white wine vinegar, 1 tbsp ground cumin, 2 tbsp fine salt, 2 tbsp sweet paprika, 1 tbsp chilli flakes, 1 tsp black pepper, 2 tbsp honey, 1 tbsp garlic, 1 tbsp onion, 2 tbsp dried oregano
    • Add the pork and turn until every slice is coated. Cover and chill for at least 4 hours, or overnight for deeper flavour.
    • Heat the oven to 180°C. Push wooden skewers vertically through the onion halves in a roasting tin to make a stable base.
      2 onions
    • Thread the marinated pork slices onto the skewers, pressing them down into a compact stack. Add the green pepper and tomato pieces around or on top of the stack.
      1 green pepper, 2 tomatoes
    • Roast for about 1 hour 30 minutes, turning the tin occasionally, until the pork is cooked through and browned at the edges. Rest for 10 minutes before slicing thinly.
    • Serve the sliced pork in warm pita breads with tzatziki, fries, tomato slices, red onion and parsley.
      8 Greek pita breads, 250 g tzatziki, 400 g oven chips or fries, 1 red onion, 10 g flat-leaf parsley
    Start Cooking

    Chef's notes

    • Pork neck or shoulder gives the best balance of meat and fat. Very lean loin can dry out.
    • Marinate overnight if possible, but 4 hours is enough for good flavour.
    • If the outside browns too quickly, cover loosely with foil and uncover for the final 15 minutes.
    • Leftover pork keeps for up to 3 days in the fridge. Reheat in a hot frying pan to refresh the crisp edges.
    • Serve with Greek salad, pickled chillies or extra tzatziki for a fuller meal.
    Drink pairing
    Pork gyros needs drinks with freshness to cut through the roasted meat, paprika, oregano and creamy tzatziki. Crisp acidity, light bitterness or citrus works better than heavy tannin.

    Alcoholic

    • Assyrtiko or Moschofilero for bright Greek acidity
    • Dry rosé with enough fruit for paprika and pork
    • Greek lager or lightly hoppy pale ale for a relaxed gyros pairing.

    Non alcoholic

    • Sparkling iced tea with lemon and oregano
    • cucumber, mint and lime cooler
    • alcohol-free wheat beer with a citrus finish.
    Nutrition per serving
    Calories: 494kcal (25%) | Carbohydrates: 62g (21%) | Protein: 9g (18%) | Fat: 25g (38%) | Saturated Fat: 5g (31%) | Cholesterol: 5mg (2%) | Sodium: 2537mg (110%) | Potassium: 559mg (16%) | Fiber: 7g (29%) | Sugar: 9g (10%) | Vitamin A: 1732IU (35%) | Vitamin C: 25mg (30%) | Vitamin E: 5mg (33%) | Vitamin K: 39µg (37%) | Folate: 45µg (11%)

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  • Easy Greek Gyro Flatbreads for Soft Wraps

    Easy Greek Gyro Flatbreads for Soft Wraps

    Easy Greek Gyro Flatbreads for Soft Wraps

    Applause for the Chef Team
    Greek gyro flatbreads make soft, flexible wraps with flour, yeast, salt, sugar and warm water. A long rest gives the dough structure, while cooking in a hot dry pan keeps each bread pliable enough for gyros or mezze.
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    Servings
    Servings 6 flatbreads

    Ingredients
     

    • 420 g plain flour plus extra for dusting
    • 2 tsp instant yeast
    • 1 ½ tsp fine salt
    • 1 ½ tsp caster sugar
    • 300 ml warm water
    • 1 tbsp olive oil for brushing the pan or bread
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    Instructions

    • Whisk the flour and yeast together in a large bowl. Add the salt and sugar, then stir in the warm water until a rough dough forms.
      420 g plain flour, 2 tsp instant yeast, 1 1/2 tsp fine salt, 1 1/2 tsp caster sugar, 300 ml warm water
    • Turn the dough onto a lightly floured surface and knead for 5–6 minutes until smoother and elastic. Use only a little extra flour if the dough feels too sticky to handle.
    • Shape the dough into a ball, place it in a clean bowl and cover. Leave for about 2 hours, or until well risen and almost doubled.
    • Divide the dough into 6 equal pieces and roll each one into a ball. Roll each ball on a lightly floured surface into a thin round about 23 cm wide.
    • Heat a cast-iron pan or heavy skillet over medium heat. Cook one flatbread for 3–4 minutes on the first side until golden patches appear.
    • Turn the bread, brush or drizzle very lightly with olive oil and cook for 1 minute. Turn again and cook for a further 1–2 minutes, flipping once or twice, until cooked through and flexible.
      1 tbsp olive oil
    • Repeat with the remaining dough, stacking the cooked flatbreads in a clean cloth to keep them soft.
    Start Cooking

    Chef's notes

    • Store cooled flatbreads in an airtight bag for up to 4 days.
    • Freeze with baking paper between each bread for up to 3 months.
    • To reheat, warm briefly in a dry pan or wrap in foil and heat in a low oven.
    • The dough can be chilled after the first rise for up to 24 hours. Bring back to room temperature before rolling.
    • Replace up to 60 g of the plain flour with wholemeal flour for a slightly nuttier bread.
    Drink pairing
    These soft Greek gyro flatbreads work best with bright, refreshing drinks that suit warm bread, grilled fillings and yoghurt-based sauces without overwhelming them.

    Alcoholic

    Assyrtiko for crisp acidity with Greek fillings; dry Greek rosé for tomato, herbs and grilled meat; light pilsner or Greek lager for a clean, easy pairing.

    Non alcoholic

    Sparkling lemon water with mint; iced mountain tea with honey and lemon; cucumber and lime cooler with a little sea salt.
    Nutrition per serving
    Calories: 235kcal (12%) | Carbohydrates: 49g (16%) | Protein: 7g (14%) | Fat: 2g (3%) | Saturated Fat: 0.2g (1%) | Sodium: 585mg (25%) | Fiber: 2g (8%) | Sugar: 1.5g (2%)

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  • Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Dutch Pancake Batter for Sweet & Savoury Pannenkoeken

    Applause for the Chef TeamApplause for the Chef Team
    Dutch pancake batter makes thin, flexible pannenkoeken with crisp edges and a soft centre. Plain flour, eggs and milk create a simple base for syrup, bacon, Gouda cheese, apples or other classic toppings.
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    Servings
    Servings 8 pancakes

    Ingredients
     

    Add to Shopping List

    Instructions

    • Whisk the flour and salt together in a large bowl.
      250 g plain flour, ¼ tsp fine sea salt
    • Beat the eggs with about one third of the milk, then whisk into the flour to make a thick, smooth batter.
      3 eggs, 600 ml milk
    • Gradually whisk in the remaining milk, then add the melted butter. The batter should be thinner than American pancake batter but slightly thicker than crêpe batter.
      600 ml milk, 30 g unsalted butter
    • Rest the batter for 15 minutes so the flour hydrates and the pancakes cook evenly.
    • Heat a large frying pan over medium heat and brush lightly with butter. Add a ladle of batter and tilt the pan so it spreads into a thin, even layer.
      30 g unsalted butter
    • Cook for 1–2 minutes until the underside is golden and the top is almost set, then turn and cook the second side briefly.
    • Stack the pancakes on a warm plate and serve with sweet or savoury toppings.
    Start Cooking

    Chef's notes

    • You can replace the butter with sunflower or another neutral oil. 
    • For spekpannenkoek, cook a few thin slices of bacon in the pan first, then pour the batter over the bacon and cook as usual.
    • For cheese pancakes, sprinkle grated Gouda over the pancake just after adding the batter so it melts into the top before turning.
    • For sweet pancakes, serve with Dutch stroop, icing sugar, apple slices, cinnamon or a little melted butter.
    • For apple pancakes, lay thin apple slices in the pan, pour the batter over them and cook a little more slowly so the apple softens.
    • If the batter thickens while standing, whisk in 1–2 tbsp extra milk before cooking the next pancake.
    Nutrition per serving
    Calories: 185kcal (9%) | Carbohydrates: 27g (9%) | Protein: 7g (14%) | Fat: 6g (9%) | Saturated Fat: 3g (19%) | Sodium: 120mg (5%) | Fiber: 1g (4%) | Sugar: 4g (4%)

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  • Classic Macaroni Gratin with Comté Cream

    Classic Macaroni Gratin with Comté Cream

    Classic Macaroni Gratin with Comté Cream

    Applause for the Chef TeamApplause for the Chef Team
    Macaroni gratin with Comté is a simple baked pasta dish with cream, butter, nutmeg and a golden cheese top. A short roux thickens the sauce, while the oven finishes the pasta with a crisp surface.
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    Servings
    Servings 6 people

    Ingredients
     

    • 500 g macaroni
    • 20 g butter
    • 20 g plain flour
    • 600 ml single cream
    • 1 tsp ground nutmeg
    • 150 g Comté cheese grated
    • 1 tsp salt
    • ½ tsp black pepper
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    Instructions

    • Cook the macaroni in salted boiling water for 8 minutes, then drain well.
      500 g macaroni, 1 tsp salt
    • Melt the butter in a pan, stir in the flour and cook for 1 minute.
      20 g butter, 20 g plain flour
    • Whisk in the cream and simmer for 5 minutes until lightly thickened. Season with nutmeg, salt and pepper.
      600 ml single cream, 1 tsp ground nutmeg, 1 tsp salt, ½ tsp black pepper
    • Spread the macaroni in a buttered gratin dish and pour over the cream sauce.
      20 g butter
    • Scatter over the grated Comté and bake at 180°C for 15 minutes until bubbling and golden.
      150 g Comté cheese
    Start Cooking

    Chef's notes

    • Cook the pasta slightly firm so it holds its shape during baking.
    • Gruyère can replace Comté if needed.
    • Refrigerate leftovers for up to 3 days.
    • Reheat covered at 160°C, then uncover briefly to refresh the top.
    • Serve with a sharp green salad.
    Drink pairing
    This creamy macaroni gratin works best with drinks that cut through the butter, cream and cheese while keeping the French bistro character of the dish.

    Alcoholic

    • Chablis
    • Crémant de Bourgogne
    • Dry Normandy cider

    Non alcoholic

    • Sparkling lemon water
    • Apple and tarragon spritz
    • Cold unsweetened green tea
    Nutrition per serving
    Calories: 642kcal (32%) | Carbohydrates: 68g (23%) | Protein: 13g (26%) | Fat: 35g (54%) | Saturated Fat: 22g (138%) | Cholesterol: 119mg (40%) | Sodium: 454mg (20%) | Potassium: 292mg (8%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 1108IU (22%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 1mg (1%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 3µg (3%) | Folate: 26µg (7%)

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  • Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Classic Dauphinoise Potato Gratin with Nutmeg Cream

    Casper @Applause for the ChefCasper @Applause for the Chef
    Dauphinoise potato gratin layers thin potatoes with cream, nutmeg, salt and pepper. Slow baking lets the potatoes soften into the cream, giving a rich gratin with a clean, classic flavour.
    5 from 1 vote
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    Servings
    Servings 6 people

    Ingredients
     

    • 1.5 kg waxy potatoes peeled and thinly sliced
    • 700 ml single cream
    • 1 tsp ground nutmeg
    • 1½ tsp salt
    • ½ tsp black pepper
    • 10 g butter for the dish
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    Instructions

    • Butter a gratin dish and heat the oven to 180°C.
      10 g butter
    • Peel the potatoes and slice them very thinly.
      1.5 kg waxy potatoes
    • Mix the cream with nutmeg, salt and pepper.
      700 ml single cream, 1 tsp ground nutmeg, 1½ tsp salt, ½ tsp black pepper
    • Layer the potato slices in the dish, coating the layers with the seasoned cream.
    • Bake for 1 hour until the potatoes are tender and the top is lightly browned.
    Start Cooking

    Chef's notes

    • Use waxy potatoes for neat slices and a smoother texture.
    • A mandoline gives the most even result.
    • Rest for 10 minutes before serving so the cream settles.
    • Refrigerate for up to 3 days and reheat gently.
    • Serve with roast chicken, beef or a simple green salad.
    Drink pairing
    Dauphinoise potato gratin is rich and creamy, so the best pairings bring acidity, minerality or gentle bubbles to balance the cream.

    Alcoholic

    • White Burgundy
    • Sancerre
    • Brut sparkling wine

    Non alcoholic

    • Sparkling water with lemon
    • Chilled apple juice diluted with soda water
    • Light black tea
    Nutrition per serving
    Calories: 533kcal (27%) | Carbohydrates: 44g (15%) | Protein: 7g (14%) | Fat: 38g (58%) | Saturated Fat: 24g (150%) | Cholesterol: 134mg (45%) | Sodium: 686mg (30%) | Potassium: 1256mg (36%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 1254IU (25%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 22mg (27%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 11µg (10%) | Folate: 50µg (13%)

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  • Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    Warm Baked Brie with Fruit Chutney and Crispy Bacon

    BramBram
    Warm Brie with chutney and bacon is a fast baked starter with creamy cheese, sweet fruit chutney and crisp salty bacon. It works best served straight from the oven.
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    Servings
    Servings 8 people

    Ingredients
     

    • 225 g Brie
    • 60 g chutney
    • 2 tbsp bacon bits
    • 1 assorted crackers to serve
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    Instructions

    • Heat the oven to 200°C. Place the Brie in a small ovenproof serving dish.
      225 g Brie
    • Spoon the chutney over the top and scatter with bacon bits.
      60 g chutney, 2 tbsp bacon bits
    • Bake uncovered for 10–12 minutes until the cheese is soft and warmed through.
    • Serve at once with crackers.
      1 assorted crackers
    Start Cooking

    Chef's notes

    • Bake in a shallow dish that can go straight to the table.
    • Use mango, apple or cranberry chutney depending on the menu.
    • Serve immediately, as Brie firms again as it cools.
    • For a vegetarian version, omit the bacon and add toasted pecans.
    Drink pairing
    Creamy Brie and chutney need freshness with enough fruit to match the sweet-savoury topping.

    Alcoholic

    • Crémant de Loire
    • Gewürztraminer
    • Dry cider

    Non alcoholic

    • Sparkling apple juice
    • Elderflower tonic
    • Alcohol-free cider
    Nutrition per serving
    Calories: 109kcal (5%) | Carbohydrates: 1g | Protein: 6g (12%) | Fat: 9g (14%) | Saturated Fat: 5g (31%) | Cholesterol: 28mg (9%) | Sodium: 323mg (14%) | Potassium: 45mg (1%) | Fiber: 0.2g (1%) | Sugar: 0.1g | Vitamin A: 343IU (7%) | Vitamin B12: 0.5µg (8%) | Vitamin C: 1mg (1%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 1µg (1%) | Folate: 21µg (5%)

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  • Comforting Black Beans and Rice with Cumin and Vegetables

    Comforting Black Beans and Rice with Cumin and Vegetables

    Comforting Black Beans and Rice with Cumin and Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    Black beans and rice make a simple, filling side or vegetarian main. Onion, green pepper, garlic and cumin give the beans depth while the rice absorbs the tomato-rich cooking liquid.
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    Servings
    Servings 4 people

    Ingredients
     

    • 1 tbsp olive oil
    • 1 onion chopped
    • 1 green pepper chopped
    • 2 garlic cloves minced
    • 1 tsp ground cumin
    • ½ tsp salt
    • ¼ tsp black pepper
    • 2 cans black beans 400 g each, drained and rinsed
    • 400 g diced tomatoes with juices
    • 180 g long-grain rice
    • 480 ml vegetable stock
    • 2 tbsp fresh coriander chopped, optional
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    Instructions

    • Warm the oil in a saucepan and cook the onion and green pepper until softened.
      1 tbsp olive oil, 1 onion, 1 green pepper
    • Add the garlic, cumin, salt and pepper and cook for 30 seconds.
      2 garlic cloves, 1 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
    • Stir in the black beans, tomatoes, rice and stock. Bring to a simmer.
      2 cans black beans, 400 g diced tomatoes, 180 g long-grain rice, 480 ml vegetable stock
    • Cover and cook gently until the rice is tender and the liquid is absorbed.
    • Rest for 5 minutes, fluff with a fork and finish with coriander if using.
      2 tbsp fresh coriander
    Start Cooking

    Chef's notes

    • Rinse canned beans well to keep the flavour clean.
    • If the rice is still firm, add a splash more stock and cook for a few extra minutes.
    • Serve with lime, coriander or hot sauce for a brighter finish.
    • Leftovers keep well for 3 days and reheat with a little water.
    Drink pairing
    Earthy beans and cumin pair well with citrus, gentle spice and clean acidity.

    Alcoholic

    • Albariño
    • Light Tempranillo
    • Mexican lager

    Non alcoholic

    • Lime sparkling water
    • Hibiscus iced tea
    • Alcohol-free Mexican lager
    Nutrition per serving
    Calories: 241kcal (12%) | Carbohydrates: 46g (15%) | Protein: 5g (10%) | Fat: 4g (6%) | Saturated Fat: 1g (6%) | Sodium: 789mg (34%) | Potassium: 351mg (10%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 502IU (10%) | Vitamin C: 36mg (44%) | Vitamin E: 1mg (7%) | Vitamin K: 8µg (8%) | Folate: 20µg (5%)

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  • Easy Butter Chicken with Creamy Tomato Curry Sauce

    Easy Butter Chicken with Creamy Tomato Curry Sauce

    Easy Butter Chicken with Creamy Tomato Curry Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    Easy butter chicken is a mild Indian curry with yoghurt-marinated chicken, garam masala, tomato passata and cream. A short simmer gives a smooth sauce while keeping the chicken tender.
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    Servings
    Servings 4 people

    Ingredients
     

    • 125 g full-fat plain yoghurt
    • 15 ml lemon juice
    • 1 tsp ground turmeric
    • 2 tsp garam masala
    • 0.5 tsp cayenne pepper or pure chilli powder
    • 1 tsp ground cumin
    • 1 tbsp fresh ginger finely grated
    • 3 cloves garlic crushed
    • 750 g chicken thigh fillets cut into bite-size pieces
    • 2 tbsp ghee or butter
    • 250 ml tomato passata
    • 250 ml double cream
    • 1 tbsp sugar
    • 1.5 tsp fine salt plus extra to finish
    • 600 g cooked basmati rice to serve
    • 2 tbsp fresh coriander optional
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    Instructions

    • Mix the yoghurt, lemon juice, turmeric, garam masala, cayenne, cumin, ginger and garlic in a bowl.
      125 g full-fat plain yoghurt, 15 ml lemon juice, 1 tsp ground turmeric, 2 tsp garam masala, 0.5 tsp cayenne pepper, 1 tsp ground cumin, 1 tbsp fresh ginger, 3 cloves garlic
    • Add the chicken and coat well. Cover and marinate in the fridge for at least 3 hours, preferably overnight.
      750 g chicken thigh fillets
    • Heat the ghee in a large frying pan over high heat. Lift the chicken from the marinade and add it to the pan.
      2 tbsp ghee or butter, 750 g chicken thigh fillets
    • Cook for 3 minutes, turning until the chicken is sealed all over.
    • Add the tomato passata, cream, sugar, salt and any remaining marinade. Reduce the heat and simmer gently for 20 minutes.
      250 ml tomato passata, 250 ml double cream, 1 tbsp sugar, 1.5 tsp fine salt
    • Taste and adjust the salt. The sauce should be smooth, lightly spiced and coating the chicken.
      1.5 tsp fine salt
    • Serve with basmati rice and coriander, if using.
      600 g cooked basmati rice, 2 tbsp fresh coriander
    Start Cooking

    Chef's notes

    For a smoother sauce, blend the marinade before adding the chicken. Increase the cayenne slightly for more heat. 
    Drink pairing
    Butter chicken works best with drinks that refresh the palate and balance the creamy tomato sauce, gentle spice and richness of the chicken.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer from Alsace
    • Crisp lager or wheat beer

    Non alcoholic

    • Mango lassi with unsweetened yoghurt
    • Sparkling lime water with mint
    • Cold masala chai without added sugar
    Nutrition per serving
    Calories: 865kcal (43%) | Carbohydrates: 55g (18%) | Protein: 38g (76%) | Fat: 55g (85%) | Saturated Fat: 23g (144%) | Cholesterol: 255mg (85%) | Sodium: 1133mg (49%) | Potassium: 728mg (21%) | Fiber: 2g (8%) | Sugar: 8g (9%) | Vitamin A: 1331IU (27%) | Vitamin B12: 1µg (17%) | Vitamin C: 9mg (11%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 10µg (10%) | Folate: 22µg (6%)

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  • Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Quick Instant Pot Butter Chicken with Creamy Tomato and Garam Masala Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    Instant Pot butter chicken gives tender chicken thighs in a creamy tomato sauce with garam masala, cumin, turmeric and ginger. Pressure cooking keeps the method fast and the chicken super tender, while a short sauté finishes the sauce.
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    Servings
    Servings 6 people

    Ingredients
     

    • 40 g unsalted butter
    • 8 cloves garlic minced
    • 2 tbsp fresh ginger grated
    • 2 tsp garam masala
    • 2 tsp ground cumin
    • 1 tsp smoked paprika
    • 1 tsp ground turmeric
    • 0.25 tsp chilli powder optional
    • 1 tsp fine salt plus extra to finish
    • 900 g skinless boneless chicken thighs cut into bite-size pieces
    • 425 g tomato passata
    • 60 ml water plus extra if needed
    • 240 ml double cream or coconut milk
    • 2 tbsp fresh coriander or mint, chopped
    • 900 g cooked basmati rice to serve
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    Instructions

    • Set the Instant Pot to sauté and melt the butter. Add the garlic and ginger and cook for 1 minute.
      40 g unsalted butter, 8 cloves garlic, 2 tbsp fresh ginger
    • Add the garam masala, cumin, paprika, turmeric, chilli powder and salt. Stir for 1 minute to bloom the spices.
      2 tsp garam masala, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground turmeric, 0.25 tsp chilli powder, 1 tsp fine salt
    • Add the passata and water, scraping the base of the pot. Switch off sauté.
      425 g tomato passata, 60 ml water
    • Add the chicken and mix through the sauce.
      900 g skinless boneless chicken thighs
    • Seal the lid and cook on high pressure for 6 minutes. Quick release the steam once the programme ends.
    • Open the lid and set the pot back to sauté. Best to remove the chicken to keep max tenderness. Stir in the cream and reduce briefly until the sauce coats the chicken.
      240 ml double cream
    • Adjust the salt and finish with coriander. Serve with basmati rice.
      1 tsp fine salt, 2 tbsp fresh coriander, 900 g cooked basmati rice
    Start Cooking

    Chef's notes

    Chicken breast can be used, but reduce the pressure-cooking time to 5 minutes. Coconut milk gives a lighter, dairy-free sauce.
    Especially with larger instant pots, make sure the fluid is on the bottom and add a bit extra water to prevent burning when pressure cooking. You can thicken the sauce after the pressure-cooking. 
    Drink pairing
    Instant Pot butter chicken has a creamy tomato sauce with warm spice and a gentle chilli note. Choose drinks with acidity, light sweetness or clean carbonation.

    Alcoholic

    • Off-dry Riesling
    • Albariño from Rías Baixas
    • Crisp pilsner or wheat beer

    Non alcoholic

    • Salted lime soda
    • Mango lassi with Greek yoghurt
    • Cold mint and ginger tea
    Nutrition per serving
    Calories: 596kcal (30%) | Carbohydrates: 51g (17%) | Protein: 36g (72%) | Fat: 27g (42%) | Saturated Fat: 14g (88%) | Cholesterol: 202mg (67%) | Sodium: 638mg (28%) | Potassium: 724mg (21%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 1156IU (23%) | Vitamin B12: 1µg (17%) | Vitamin C: 8mg (10%) | Vitamin D: 1µg (7%) | Vitamin E: 2mg (13%) | Vitamin K: 11µg (10%) | Folate: 22µg (6%)

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