This delicious butter is my Instant Pot Butter Chicken version, which is one of my webpage’s most popular and highly rated recipes. There is a true Indian flavor, but in an average grocery store you can find all ingredients and you will not need more than 15 minutes to prepare them.
The deep taste in authentic Indian cuisine is remarkable. The more nuances you are eating, the more you begin to want it. This simple pot-recipe gives you a good deal, so don’t look any more if you need a crowd of butter chicken. It is also stellar remaining so that you can have it tonight and then have a healthy meal and dinner later this week. This slow cooker is the recipe to try if you’ve never got genuine Indian butter chicken (or Indian food in general!).
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Ingredients:
2 pounds boneless, skinless chicken breasts — about 4 medium breasts
1 tbsp of coconut oil
1 small yellow onion — diced (about 1 cup)
1 tablespoon minced fresh ginger
4 cloves (4 teaspoons) of garlic, minced
1 1/2 tablespoons curry powder
1 tablespoon garam masala
1 1/2 teaspoons chili powder
3/4 teaspoon kosher salt
1 (6-ounce) can no salt added tomato paste
1 small cauliflower
1 (14-ounce) can tomato sauce
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
FOR SERVING:
Prepared brown rice
Quinoa
Naan
Chopped fresh cilantro
Directions:
Heat coconut oil in a non-stick pot over medium heat. When it’s hot, add onion and cook until it softens for about 5 minutes. Add ginger, garlic, curry, chili powder, and garam masala. Cook until fragrant for about 30 seconds.
Put the onions into a 6-quarter slow cooker or larger. Put the chicken on top and flowers of cauliflower and add tomato sauce. Mix to add the florets and the sauce a little, so that the chicken pieces remain undisturbed. The pieces of chicken should appear large. Use one spoon to make your sauce and florets a little bit more evenly. Spread pieces of butter over the top.
Cover and cook at a high level for 1 1⁄2 to 2 1/2 hours, or at a high level for 4-6 hours, until the chicken is cooked and the thermometer is 165 degrees F. The cooking time can change according to your slow cooker, so make sure that the chicken does not dry out early. When the chicken is finished, remove it and let it cool down slightly.
The cauliflower will probably not be tender at this point. Give the slow cooker’s contents a big mix to cover with the sauce the florets. Cook the slow cooker again and simmer for about 30 minutes to 1 hour until the florets are completely tender. (You can save this step if your florets are already tender.)
Cut it into pieces as soon as the chicken is sufficiently cool to touch. Return with the tender florets to the slow cooker. Stir in half and half. Let cool, then stir in the Greek yogurt a couple of minutes. If the chicken butter is too hot, curdling it. Enjoy the warmth of brown rice, quinoa, or naan with fresh cilantro. (Don’t stir in your yogurt right away.
Ingredients
- 2 pounds boneless, skinless chicken breasts — about 4 medium breasts
- 1 tbsp of coconut oil
- 1 small yellow onion — diced (about 1 cup)
- 1 tablespoon minced fresh ginger
- 4 cloves (4 teaspoons) of garlic, minced
- 1 1/2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 1 (6-ounce) can no salt added tomato paste
- 1 small cauliflower
- 1 (14-ounce) can tomato sauce
- 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
- FOR SERVING:
- Prepared brown rice
- Quinoa
- Naan
- Chopped fresh cilantro
Instructions
Heat coconut oil in a non-stick pot over medium heat. When it's hot, add onion and cook until it softens for about 5 minutes. Add ginger, garlic, curry, chili powder, and garam masala. Cook until fragrant for about 30 seconds.
Put the onions into a 6-quarter slow cooker or larger. Put the chicken on top and flowers of cauliflower and add tomato sauce. Mix to add the florets and the sauce a little, so that the chicken pieces remain undisturbed. The pieces of chicken should appear large. Use one spoon to make your sauce and florets a little bit more evenly. Spread pieces of butter over the top.
Cover and cook at a high level for 1 1⁄2 to 2 1/2 hours, or at a high level for 4-6 hours, until the chicken is cooked and the thermometer is 165 degrees F. The cooking time can change according to your slow cooker, so make sure that the chicken does not dry out early. When the chicken is finished, remove it and let it cool down slightly.
The cauliflower will probably not be tender at this point. Give the slow cooker's contents a big mix to cover with the sauce the florets. Cook the slow cooker again and simmer for about 30 minutes to 1 hour until the florets are completely tender. (You can save this step if your florets are already tender.)
Cut it into pieces as soon as the chicken is sufficiently cool to touch. Return with the tender florets to the slow cooker. Stir in half and half. Let cool, then stir in the Greek yogurt a couple of minutes. If the chicken butter is too hot, curdling it. Enjoy the warmth of brown rice, quinoa, or naan with fresh cilantro. (Don't stir in your yogurt right away.
