Instant Pot with Butter Chicken and Cauliflower

This beautiful Instant Pot Butter Chicken with Cauliflower is aromatic, flavourful, and warm. The yogurt marinade adds a depth of flavour to the chicken that couldn’t be attained if the spices were simply added during the cooking process. The tang of the yogurt and acidity of the tomatoes are perfectly balanced by the richness of the cream and butter.

4.67 from 12 votes

Print Pin

Course: dinner

Cuisine: Indian

Keyword: boneless chicken, butter chicken, cauliflower, curry, garam masala, ginger, instant pot, rice, tomato

Prep Time: 15

Cook Time: 1 30

Marinating time: 45

Total Time: 2 30

Servings:

Calories: 509kcal

Author: Anneke Silva

Equipment

Instant Pot
Wooden spoon
Kitchen knife
Cutting Board

Ingredients

Yogurt Marinade

1/2 cup Yogurt plain
2 tbsp Cumin powder
4 tsp Paprika
4 tsp Garam masala
4 tsp Lime juice
3 tsp Kosher salt
2 tsp Freshly grated ginger
4 cloves Garlic
2 1/2 lb Chicken thighs boneless, skinless

Butter Chicken Sauce

4 tbsp Salted butter
1 Vidalia onion
2 cloves Garlic
1 1/2 tsp Freshly grated ginger
1/4 tsp Kosher salt
1 can Diced tomatoes
1 cup Heavy cream
1/2 tsp Lime zest

Basmati Rice

1 cup Basmati rice
4 Cardomom pods
3 Cloves
1 1/2 cups Chicken broth

Roasted Cauliflower

2 tbsp Avocado oil
1/2 tsp Kosher salt
1 tsp Lime juice
1 Head of cauliflower

US Customary - Metric

Instructions

Yogurt Marinade

In a large bowl mix all the marinade ingredients, and chop the chicken into one inch pieces.
Mix the chicken into the marinade, cover and refrigerate for at least 45 minutes.

Butter Chicken Sauce

Using the sautee function on the Instant Pot melt half of the butter, then mince the onion and add it to the pot.
Cook for 5 minutes until browned.
Grate the garlic and ginger, then add them to the pot with the salt and cook for another 2 minutes.
Add the tomatoes, heavy cream and chicken to the pot.
Close the Instant Pot and cook on high pressure for 12 minutes before releasing manually.
Remove the lid and turn the Instant Pot to sautee, simmer for 8 minutes.

Basmati Rice

While you are making the butter chicken start your rice.
Rinse the rice until the water strains through clear.
Add the rice to the broth in a sauce pot with the cloves and cardamom.
Bring to a boil on high, then immediately turn it down to a simmer and cover.
Cook for 15 minutes, then remove from the heat.
Leave covered for an additional 10 minutes before removing the lid.

Roasted Cauliflower

Preheat the oven to 425 F when you start to make the butter chicken.
Cut the cauliflower into florets by flipping it upside down and cutting into the stem at a 45 degree angle then break off the florets.
Mix the cauliflower florets with the oil, lime juice, and salt in a baking dish.
Roast for 45 minutes until the cauliflower is golden brown.

Nutrition