Butter Chicken
Instant Pot butter chicken with cauliflower in a spiced tomato-cream sauce, served over brown rice or quinoa with fresh cilantro.
🍳 Cook: 6 min
Ingredients
| 1 tbsp | 15 ml | coconut oil |
| 1 | small onion, finely chopped | |
| 4 | garlic cloves, pressed | |
| 1 tbsp | 15 ml | fresh ginger, pressed/grated |
| 1 tbsp | 15 ml | curry |
| 1 tsp | 5 ml | cumin |
| 1/2 tsp | 2.5 ml | coriander |
| 1/2 tsp | 2.5 ml | fenugreek |
| 2 tsp | 10 ml | garam masala |
| 1 tsp | 5 ml | turmeric |
| 1/2 tsp | 2.5 ml | chili powder (cayenne) |
| 1 tsp | 5 ml | smoked paprika |
| 3/4 tsp | 3.8 ml | salt |
| splash | water or chicken broth | |
| 2 | cans pureed peeled tomatoes or tomato sauce (about 800 g) | |
| 1 | small cauliflower, broken into florets | |
| 1 kg | chicken breasts | |
| 2 tbsp | 30 ml | butter, cubed (or coconut oil) |
| 1/2 cup | 120 ml | heavy cream or full-fat coconut milk (not low-fat) |
| 1/2 cup | 120 ml | yogurt (or non-dairy yogurt to make dairy-free) |
| — | pre-cooked brown rice (or quinoa) | |
| — | chopped fresh cilantro, for serving |
Instructions
- Add the coconut oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash of water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that have stuck. Make sure you remove all of the stuck-on bits so that you don't trigger a burn warning.
- Add the tomato sauce and cauliflower florets and stir to combine. Lay the chicken breasts on top, then scatter the butter pieces over the top.
- Close and seal the Instant Pot. Cook on Manual (HIGH) pressure for 6 minutes. Quick release.
- Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce. Stir in the half and half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and a sprinkle of fresh cilantro.
Recipe Notes:
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat leftovers gently on the stovetop or in the microwave.
- To make in the slow cooker (not tested, but this is my best estimate—some readers have tried and did report that the sauce ended up being thinner): Saute the onions and spices in a skillet on the stove, then transfer to a slow cooker that is lightly coated with nonstick spray. Add the cauliflower, tomato sauce, and chicken, making sure the chicken is coated with the sauce. Cover and cook on high for 1 1/2 to 2 1/2 hours or low for 4 to 6 hours, until the chicken is cooked through. Check early so the chicken does not dry out. When done, cut into bite-sized pieces, return to the slow cooker and stir in with the half and half. Let cool a few minutes, then stir in the Greek yogurt. (The sauce may be a thinner consistency when made in the slow cooker.)