When the chill of winter sets in, there’s nothing quite like the cozy embrace of a hearty meal simmering away in the kitchen. That’s how I discovered this Instant Pot Butter Chicken with Roasted Cauliflower, a dish that not only warms the soul but fills the home with an inviting aroma that can transport you to the bustling streets of India. The buttery, spiced sauce swirls around tender chicken, enriched by a yogurt marinade, while the cauliflower provides a delightful contrast with its crispy edges and earthy flavor. The best part? This flavor-packed curry is ready in just 90 minutes, making it a perfect option for a busy weeknight. With its gluten-free and dairy-free options, it caters to all kinds of dietary needs without compromising on taste. So, roll up your sleeves and let’s dive into a dish that promises to be the highlight of your dinner table!
Why You’ll Love Instant Pot Butter Chicken with Cauliflower Rice
Simplicity at its finest: This recipe comes together effortlessly, using the Instant Pot to save you time without sacrificing flavor.
Aromatic, powerful flavors: The blend of yogurt, spices, and tender chicken creates a rich, comforting sauce that delights the senses.
Versatile meal option: Easily adapt this dish for any dietary preference with simple substitutions, like substituting tofu for chicken or coconut cream for dairy-free bliss.
Unique texture combination: Enjoy crispy roasted cauliflower alongside succulent chicken in a creamy sauce, giving you a mouthwatering balance with every bite.
Crowd-pleaser: Whether it’s a family dinner or a gathering with friends, this Instant Pot Butter Chicken will impress everyone at the table. For another delicious option, don’t forget to try the Garlic Butter Chicken for a different flavor experience!
Instant Pot Butter Chicken Ingredients
For the Marinade
• Plain yogurt – Acts as a marinade to tenderize chicken and enhance flavor. Substitution: Greek yogurt for thickness or lactose-free yogurt for dairy sensitivity.
• Cumin powder – Provides warm, earthy notes to the curry. Note: Can substitute with coriander powder for a milder taste.
• Paprika – Adds depth and mild heat. Note: Use smoked paprika for a smoky flavor.
• Garam masala – A blend of ground spices that gives the dish its signature flavor profile. No direct substitute recommended.
• Lime juice – Adds acidity to balance the richness of the sauce. Substitution: Lemon juice can be used.
• Kosher salt – Enhances the flavors of the dish. No substitution recommended.
• Freshly grated ginger – Provides warmth and spice. Note: If using dried, double the quantity.
• Garlic – Adds savory flavor. Note: Use fresh garlic, as powdered garlic is not recommended.
For the Main Dish
• Boneless, skinless chicken thighs – The main protein, which is tender and juicy. Substitution: Firm tofu or shrimp, adding shrimp at the end of cooking for quick preparation.
• Salted butter – Contributes richness to the sauce. Substitution: Coconut oil for dairy-free diet.
• Vidalia onion – Adds sweetness to the dish. Substitution: Any sweet onion can work.
• Canned diced tomatoes – Forms the base of the sauce. No substitution recommended for best flavor.
• Heavy cream – Enriches the sauce, making it creamy. Substitution: Coconut cream for dairy-free options.
• Lime zest – Adds a fresh, aromatic flavor. No substitution recommended.
For the Rice
• Basmati rice – A fragrant accompaniment that absorbs the curry flavors. Substitution: Jasmine rice or any long-grain rice.
• Cardamom pods & Cloves – Infuse the rice with aromatic flavors. Substitution: Ground spices, but fresh is preferred for full flavor.
• Chicken broth – Provides moisture and flavor for the rice. Substitution: Vegetable broth for a vegetarian option.
For the Cauliflower
• Avocado oil – Used for roasting cauliflower, adding healthier fats. Substitution: Olive oil or any cooking oil.
• Head of cauliflower – Nutritional side, roasted for texture and flavor. No direct substitution; consider other vegetables like broccoli for similar results.
• Kosher salt & Lime juice (for cauliflower) – Seasoning for roasted cauliflower. No substitution needed.
Delight in these ingredients as you embark on your culinary journey with this Instant Pot Butter Chicken with Cauliflower Rice!
How to Make Instant Pot Butter Chicken with Cauliflower Rice
- Prepare Marinade: In a mixing bowl, combine yogurt, cumin powder, paprika, garam masala, lime juice, kosher salt, grated ginger, and minced garlic. Cut the chicken thighs into bite-sized pieces, coat them in the marinade, and refrigerate for at least 45 minutes to infuse flavors.
- Cook Chicken: Set your Instant Pot to sauté mode and melt half of the salted butter. Add the chopped Vidalia onion and cook until it’s golden brown. Stir in minced garlic and ginger, followed by the canned diced tomatoes, heavy cream, and the marinated chicken. Secure the lid and cook on high pressure for 12 minutes.
- Finish Sauce: Once cooking time is up, carefully release the pressure, remove the lid, and set the pot to sauté. Let the sauce simmer for another 8 minutes to thicken and intensify the flavors, stirring occasionally.
- Prepare Rice: Rinse the basmati rice under cold water until it runs clear to remove excess starch. In a separate pot, combine the rinsed rice, chicken broth, cardamom pods, and cloves. Bring to a boil, then reduce heat and simmer covered for 15 minutes. Let it sit covered off heat for an additional 10 minutes.
- Roast Cauliflower: Preheat your oven to 425°F. Toss cauliflower florets in a baking dish with avocado oil, lime juice, and kosher salt. Roast in the oven for about 45 minutes, or until they are golden brown and crispy at the edges.
Optional: Garnish with fresh cilantro for a burst of flavor and color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Instant Pot Butter Chicken with Roasted Cauliflower are perfect for meal prep enthusiasts! You can marinate the chicken in yogurt and spices up to 24 hours in advance to enhance its flavor. Additionally, the roasted cauliflower can be prepared up to 3 days ahead of time; simply refrigerate it and reheat in the oven before serving to maintain its crispy texture. When ready to cook, just follow the finishing steps by sautéing the onions and combining everything in the Instant Pot. With these prep tips, you’ll have a seamless dinner ready on busy weeknights while still enjoying restaurant-quality results at home!
Variations & Substitutions for Instant Pot Butter Chicken with Cauliflower Rice
Feel free to get creative with this recipe! Every twist and swap brings a new friendly warmth to your dinner table.
- Dairy-Free: Substitute heavy cream with coconut cream to maintain that luscious texture without the dairy.
- Protein Swap: Try using firm tofu or shrimp in place of chicken for a new take. Tofu absorbs flavors well, making it a satisfying alternative!
- Vegetable Twist: Roast other vegetables like bell peppers or zucchini alongside the cauliflower for an added nutritional boost. Their sweetness complements the curry beautifully!
- Heat It Up: For those craving a kick, sprinkle in some cayenne pepper or chopped fresh chilies to taste. Adjusting the spice can completely change the flavor profile!
- Rice Alternative: Use cauliflower rice instead of basmati for a low-carb option. It absorbs the sauce perfectly and adds an extra veggie serving to your meal.
- Flavor Boost: Add a tablespoon of peanut butter or almond butter to the sauce for a rich, nutty flavor that enhances the overall creaminess.
- Fresh Herbs: Top with fresh mint or cilantro before serving for a burst of freshness that brightens the dish. These herbs perfectly uplift the spiced aromas!
- Coconut Twist: For a tropical flair, try adding shredded coconut to the rice or sprinkle on top of the chicken just before serving.
These variations will not only excite your palate but also offer a comforting experience tailored to everyone’s tastes!
Expert Tips for Instant Pot Butter Chicken
- Marinate Ahead: Marinating the chicken a day before enhances flavor and tenderness, making your Instant Pot Butter Chicken even more delicious.
- Use Fresh Ingredients: Always opt for fresh ginger and garlic instead of powders to ensure maximum flavor in your dish.
- Rice Rinsing Matters: Rinse basmati rice thoroughly until the water runs clear; this prevents it from becoming gummy and ensures fluffy rice to complement your curry.
- Adjust Seasoning: Taste the sauce once it’s simmering; feel free to adjust salt or spices to your preference for a perfectly balanced Instant Pot Butter Chicken.
- Perfect Cauliflower: Ensure the cauliflower is spread out on the baking sheet for even roasting, achieving those crispy edges that contrast beautifully with the creamy chicken.
- Dairy-Free Options: You can easily make this dish dairy-free by substituting heavy cream with coconut cream, providing a rich flavor without compromising dietary needs.
What to Serve with Instant Pot Butter Chicken with Cauliflower Rice?
When it comes to creating a full meal that delights the senses, pairing is essential for a well-rounded dining experience.
- Warm Naan: Soft, pillowy naan is perfect for scooping up the creamy butter chicken. Its subtle taste complements the spices without overshadowing them.
- Cilantro Lime Rice: This zesty rice adds a refreshing twist that brightens each bite of the rich curry. The lime notes harmonize beautifully with the vibrant flavors.
- Fresh Cucumber Salad: Crisp cucumbers and tangy yogurt dressing offer a cool contrast to the warmth of the curry. It’s a crunchy, refreshing side that balances richness perfectly.
- Mango Chutney: A spoonful of sweet and tangy mango chutney can elevate the dish. Its fruity notes meld seamlessly with the spices of the butter chicken for an unforgettable experience.
- Roasted Vegetables: Adding a medley of roasted seasonal veggies allows for texture and nutrition. Try carrots and bell peppers tossed in olive oil for a colorful, hearty side.
- Cardamom Spiced Tea: Sipping on warm Indian masala tea after dinner enhances the spice experience, providing a comforting and aromatic finish to your meal.
Enjoy crafting the perfect combination to accompany your Instant Pot Butter Chicken with Cauliflower Rice!
How to Store and Freeze Instant Pot Butter Chicken with Cauliflower Rice
Fridge: Store leftover butter chicken in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth for moisture.
Freezer: For longer storage, freeze the butter chicken in airtight containers for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop, ensuring the texture remains creamy.
Cauliflower Storage: Roasted cauliflower can be kept in the fridge for up to 2 days. Reheat in the oven or on a skillet for a few minutes to restore its crispness.
Meal Prep Tip: Consider portioning out the Instant Pot Butter Chicken with Cauliflower Rice in individual servings before freezing, making it easy to enjoy a quick, delicious meal any day!
Instant Pot Butter Chicken with Cauliflower Rice Recipe FAQs
How should I select ripe ingredients for this recipe?
Absolutely! For the best flavor, choose ripe tomatoes that are firm and smell fragrant. When selecting cauliflower, look for heads that are white and compact, avoiding any with dark spots or limp leaves. Fresh ginger should be firm and free of mold, while chicken thighs should be vibrant and not have any off smells.
What is the best way to store leftover Instant Pot Butter Chicken?
Very! Store your leftover butter chicken in an airtight container in the refrigerator for up to 3 days. If you prefer to freeze it for later, place it in freezer-safe containers, where it can last for about 3 months. When reheating, simply thaw overnight in the fridge and warm it on the stovetop while adding a splash of chicken broth to maintain the creamy sauce texture.
Can I freeze the roasted cauliflower?
Yes, but keep in mind that the texture may change. While you can freeze roasted cauliflower, it’s best enjoyed fresh. If you need to freeze it, allow the cauliflower to cool completely before placing it in a freezer-safe bag or container for up to 2 months. To reheat, simply toss it back in the oven at 375°F for about 10-15 minutes until heated through.
What if my butter chicken sauce is too runny?
No worries! If you find that your sauce is thinner than you’d like, just set your Instant Pot to sauté mode again after releasing the pressure. Allow the sauce to simmer and thicken by stirring gently for about 5-8 minutes. You can also mix a teaspoon of cornstarch with a couple of tablespoons of water and stir it into the sauce to help it thicken even faster.
Are there any dietary concerns with this recipe?
The more the merrier! This Instant Pot Butter Chicken can easily accommodate different dietary needs. If you’re mindful of gluten, don’t worry—the recipe is naturally gluten-free when you use appropriate broth and rice. For dairy sensitivities, simply replace the heavy cream with coconut cream, and you can substitute chicken with firm tofu or shrimp for a plant-based option while still retaining the rich flavors.
How do I make this dish spicier?
You can add a little kick by incorporating cayenne pepper or increasing the amount of garam masala in the marinade and sauce. Start with a small pinch and adjust to your taste, ensuring you enjoy a delightful balance of heat with the creamy sauce!
Irresistibly Easy Instant Pot Butter Chicken with Cauliflower Rice
Equipment
- Instant Pot
- Baking dish
- Mixing bowl
- pot
Ingredients
For the Marinade
- 1 cup Plain yogurt Substitution: Greek yogurt for thickness or lactose-free yogurt for dairy sensitivity.
- 1 teaspoon Cumin powder Can substitute with coriander powder for a milder taste.
- 1 teaspoon Paprika Use smoked paprika for a smoky flavor.
- 1 teaspoon Garam masala No direct substitute recommended.
- 2 tablespoons Lime juice Substitution: Lemon juice can be used.
- 1 teaspoon Kosher salt No substitution recommended.
- 1 tablespoon Freshly grated ginger If using dried, double the quantity.
- 2 cloves Garlic Use fresh garlic, as powdered garlic is not recommended.
For the Main Dish
- 1 pound Boneless, skinless chicken thighs Substitution: Firm tofu or shrimp, adding shrimp at the end of cooking for quick preparation.
- 4 tablespoons Salted butter Substitution: Coconut oil for dairy-free diet.
- 1 large Vidalia onion Any sweet onion can work.
- 1 can Canned diced tomatoes No substitution recommended for best flavor.
- 1 cup Heavy cream Substitution: Coconut cream for dairy-free options.
- 1 teaspoon Lime zest No substitution recommended.
For the Rice
- 1 cup Basmati rice Substitution: Jasmine rice or any long-grain rice.
- 4 pods Cardamom pods Substitution: Ground spices, but fresh is preferred for full flavor.
- 4 cloves Cloves Substitution: Ground spices, but fresh is preferred for full flavor.
- 2 cups Chicken broth Substitution: Vegetable broth for a vegetarian option.
For the Cauliflower
- 2 tablespoons Avocado oil Substitution: Olive oil or any cooking oil.
- 1 head Cauliflower Consider other vegetables like broccoli for similar results.
- 1 teaspoon Kosher salt No substitution needed.
- 2 tablespoons Lime juice No substitution needed.
Instructions
Cooking Steps
- Prepare Marinade: In a mixing bowl, combine yogurt, cumin powder, paprika, garam masala, lime juice, kosher salt, grated ginger, and minced garlic. Cut the chicken thighs into bite-sized pieces, coat them in the marinade, and refrigerate for at least 45 minutes to infuse flavors.
- Cook Chicken: Set your Instant Pot to sauté mode and melt half of the salted butter. Add the chopped Vidalia onion and cook until it’s golden brown. Stir in minced garlic and ginger, followed by the canned diced tomatoes, heavy cream, and the marinated chicken. Secure the lid and cook on high pressure for 12 minutes.
- Finish Sauce: Once cooking time is up, carefully release the pressure, remove the lid, and set the pot to sauté. Let the sauce simmer for another 8 minutes to thicken and intensify the flavors, stirring occasionally.
- Prepare Rice: Rinse the basmati rice under cold water until it runs clear to remove excess starch. In a separate pot, combine the rinsed rice, chicken broth, cardamom pods, and cloves. Bring to a boil, then reduce heat and simmer covered for 15 minutes. Let it sit covered off heat for an additional 10 minutes.
- Roast Cauliflower: Preheat your oven to 425°F. Toss cauliflower florets in a baking dish with avocado oil, lime juice, and kosher salt. Roast in the oven for about 45 minutes, or until they are golden brown and crispy at the edges.
Notes
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