Updated: May 12
Like your favorite Indian take out but .... dare we say.... better?! We are proud of this authentic, flavorful Butter Chicken and homemade naan bread dough. Follow our instructions for an amazing, easy meal!
Spray your crockpot with cooking spray. Dump contents of freezer meal into a crockpot and pour and additional 1/2 cup of your choice of liquid to the freezer meal (we recommend heavy cream, but you are welcome to use coconut milk, water, or regular milk. This step just ensures ultimate creaminess of your Butter Chicken. As the sauce simmers through the day it will thicken. If you like it thicker, omit this step. If you want it thinner, add 1/4 cup of liquid at a time until desired consistency is reached.) and close lid and cook on low for 6-8 hours or on high for 3-4 hours, stirring occasionally. Serve over warm rice with naan bread!
Add 1 Tablespoon of olive oil to coat the bottom of your Instant Pot. Add 1/2 cup of water, then dump the freezer meal into the pot, do not stir. When cooking from thawed, set the Instant Pot to 8 minutes on high pressure, when cooking from frozen set to 16 minutes on high pressure. Allow for a natural release for 10 minutes. Stir your meal together and ensure sauce is combined well. Serve over rice and enjoy.
NAAN BREAD INSTRUCTIONS:
This naan bread is already prepared for you, you simply need to thaw in the bag for 10 minutes on the countertop or 5 minutes in warm water, while still in the bag.
Heat a skillet to a low-medium heat. Place the dough sheets on the skillet and wait for bubbles to appear before flipping. You should see small golden brown bubbles all over the cooked side of the flat bread. Place in a warm bread until all naan bread is cooked and serve alongside your Indian Butter Chicken. Brush with butter or olive oil as desired.