Irresistibly Easy Instant Pot Butter Chicken with Cauliflower Rice
This Instant Pot Butter Chicken with Cauliflower Rice is a comforting and flavorful dish that's easy to prepare and perfect for dinner.
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
Optional: Garnish with fresh cilantro for a burst of flavor and color.