Instant Pot Butter Chicken
This Instant Pot Butter Chicken recipe is a lightened-up, quick, (and less spicy) version of a rich and spicy Indian dish that usually takes hours to prepare!
1TBS coconut oil
250g yellow onion, diced
4 cloves minced garlic
2 TBS minced fresh ginger
2 TBS curry powder
3 tsp garam masala
tsp chili powder
*Add a touch of cayenne if you want this dish to have a little kick!
1 tsp salt
1 28-oz can tomato sauce
16 oz cauliflower, cut into florets
2 lbs boneless, skinless chicken breasts
30g unsalted butter, cut into small pieces
1/2 cup half and half
112g nonfat greek yogurt
Chopped fresh cilantro (for garnish)
Add the coconut oil to the IP and set to SAUTE. Once hot, add the onion and cook about 5 minutes, until it softens. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook about 30 seconds. Turn the IP to OFF. Add a splash of water and stir, using a wooden spoon to crape the bits off the bottom of the pot.
Add the tomato sauce and cauliflower and stir to combine. Lay the chicken breasts on top, then scatter the butter bits over the top. .
Close and seal the IP. Cook on MANUAL (high) pressure about 12 minutes. When done, let the pressure release naturally for 10 minutes, then vent immediately to release any remaining pressure.
Open the lid and remove the chicken. Cut it into bite-sized pieces, then return to the IP. Stir in the half and half. Remove the pot and let it cool on the counter for about 10 minutes then stir in the greek yogurt (do not do this immediately or it will curdle). Generously sprinkle with cilantro and serve.
Serve with rice, other grain of choice, or Naan bread! Serves EIGHT.
Macros per serving: P 31 / C 16 / F 9 / Fiber 4