The greatest Instant Pot Butter Chicken recipe features delicate pieces of chicken and vegetables swimming in a rich, precisely seasoned sauce. This is a simple, healthful take on a beloved Indian dish that uses materials you can buy at any grocery store!
Ingredients:
- 1 tablespoon coconut oil
- 1 small yellow onion diced (about 1 cup)
- 4 cloves minced garlic about 4 teaspoons
- 1 tablespoon minced fresh ginger
- 1 1/2 tablespoons curry powder
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- Splash of water or low sodium chicken broth
- 1 (28-ounce) can tomato sauce
- 1 small cauliflower or 1/2 large head, cut into florets (about 4 1/2 cups)
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons unsalted butter cut into small pieces (use coconut oil to make dairy free)
- 1/2 cup half-and-half or full-fat coconut milk, do not use light coconut milk, as it will water down the sauce
- 1/2 cup plain nonfat Greek yogurt or non-dairy yogurt to make dairy-free
- Prepared brown rice or Turmeric Rice, quinoa, or Homemade Naan, for serving
- Chopped fresh cilantro for serving
Directions:
Step:No:01
Cook. Add the spices, ginger, and garlic to the onion and cook. Pour in the broth.
Step:No:02
Add the cauliflower and tomato sauce. Place the chicken on top, followed by the bits of butter.
Step:No:03
Cook under pressure. After 12 minutes of cooking on HIGH, let the pressure naturally relax for 10 minutes (do not release it quickly!).
Step:No:04
Slice the chicken. Add the yogurt and half-and-half and stir. GLADLY
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