Melanie's Creole Buttah Chickee

As I was lookng for something to cook in my pressure cooker a few weeks back, I came across this recipe for Indian Butter Chicken

http://www.pressurecookingtoday.com/2014/04/pressure-cooker-indian-butter-chicken/

It was good, but we have not eaten a lot of indian cuisine, so the flavors went in a different direction than what we are used to. But I liked the process and decided to change it to what we like.  And that is how Melanie's Creole Buttah Chickee was born.  (must be said in a red neck accent)

We had 3 extra adults for dinner, and we still have enought for a 2nd meal this week, and I froze enough sauce (no pasta) for another meal in a few weeks.

 The cast of characters

• 10 boneless skinless chicken thighs
• 2 cans (14 oz.) diced tomatoes and juice
• 2 jalapeno peppers, seeded and chopped
• 1/2 white onion
• 1/2 cup (1 stick) unsalted butter
• 2 teaspoons ground cumin
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 3/4 cup heavy cream
• 3/4 cup Greek yogurt
• 2 teaspoons Tony Chachere's Creole Seasoning
• 2 teaspoons caraway seeds
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 cup firmly packed minced cilantro

Directions

Cut the chicken pieces into quarters.

Put tomatoes, jalapeno and onion salt, cream and yogurt in a blender or food processor and blend to a fine puree.

Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Remove them with a slotted spoon into a bowl and put aside.

Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds. Add the tomato mixture, and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.

Stir in the creole seasoning and caraway seeds.  Whisk together cornstarch and water in a small bowl. Stir in to sauce in the pot. Select sauté and bring to a boil. Turn off pressure cooker and stir in minced cilantro.

Serve over rice or pasta.

The protien

 The final product