Butter Chicken Meal Starter (for Pressure Canning)

I have created this Butter Chicken recipe for safe canning with all the traditional flavors! This is great to have on hand for quick and easy meals that taste like it took all day!

Ingredients and Variations

Ingredients: Chicken breast, canned tomatoes, yellow onion, ground cumin, chili powder, Kosher salt, Hungarian paprika, onion powder, garlic powder, Garam Masala, ground turmeric, fresh minced garlic, fresh minced ginger, chicken bouillon, water, lemon juice.

Variations: Dark meat chicken can be used in place of breast meat, adjust your seasonings the way you like them, red bell pepper can be added and any onion you like can be used. Make it hot and spicy if you like of keep it mild, your choice!

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

*Pint and a half jars always process for quart time and half pints always process for pint times.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

Butter Chicken Meal Starter (for Pressure Canning)

Recipe by Jeni Gough

4.2 from 5 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Yields

7

quarts

or yields

14

pints

Processing time

90

minutes for quarts and 75 minutes for pints

Ingredients

• 10 lbs chicken cut into 1 1/2 inch cubes

• 1 14 oz can diced tomatoes

• 1 large onion, diced

• 2 tsp Kosher salt

• 1 1/2 tsp ground cumin

• 2 tsp Garam masala

• 2 tsp ground turmeric

• 1 tbsp onion powder

• 2 tsp garlic powder

• 2 tsp red chili powder (hot or mild, your choice!)

• 1 tsp Hungarian paprika

• 1 tbsp granulated sugar

• 1 red bell pepper, diced (seeds removed)* optional

• 1 tbsp fresh garlic minced

• 1 tbsp fresh ginger, minced into paste

• 14 cups chicken broth, room temp

Directions

• Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Do NOT turn on as this is a cold pack method.
• Mix cubed chicken with diced onion, tomatoes, red bell pepper and all seasonings except lemon juice and broth in a large bowl, let set and marinated for 10 minutes.
• To each jar: fill halfway with chicken mixture, add 1 tablespoon of lemon juice and fill with broth leaving 1 1/2-inch headspace. Remove air bubbles, add more broth if needed to return to 1 1/2-inch headspace, wipe rims, add lids and rings to fingertip tight. Place into pressure canner prepared with cold water.
• Process quarts for 90 minutes and pints for 75 minutes.
  
• To Use: Heat contents of jar up in a pot, use a cornstarch slurry to thicken add 1/2 cup of heavy cream, 4 tablespoons of butter and 1/4 cup of unflavored yogurt(for a little tang) if desired. Serve over rice or noodles.