instant pot meatless butter “chicken”

This recipe is not my own. It is closely based on an AMAZING Butter Chicken recipe by “the Butter Chicken Lady” Urvashi Pitre (found both online and in her book, Instant Pot Cookbook). This is simply my meatless tweak of that recipe. It’s my faaaavvvv and so easy to make - using mostly pantry staples! Perfect comfort food. Mmm. Try it. And enjoy!



Recipe: Instant Pot Meatless Butter “Chicken” 

Serves: 10
Calories: 125

Ingredients:
• 2 c Chana Dal
• 4 c Water
• 1 Tbsp Chicken Bullion
• 1 14-oz Canned Tomatoes
• 1 Tbsp Minced Garlic
• 1 tsp Minced Ginger
• 1 tsp Turmeric
• 1/2 tsp Cayenne Pepper
• 1 tsp Smoked Paprika
• 1 tsp Kosher Salt
• 1 tsp Garam Masala
• 1 tsp Ground Cumin

To Finish
• 4 oz Butter, cubed
• 4 oz Heavy Cream
• 1 tsp Garam Masala
• 1/3 c chopped Cilantro (opt)

Directions:
Place all ingredients into an Instant Pot, EXCEPT for the butter, cream and 1 teaspoon of the garam masala.

Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.

Open up the pot. Blend together all the ingredients, preferably using an immersion blender. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.

Serve over basmati rice.

Note: I like to cook the basmati rice at the same time as the chana dal. I just do the pot-in-pot method and leave the time as is. It works out perfectly!

butter chicken

You guys! This stuff is like a miracle in a packet! I stumbled across it in the grocery store the other day (international isle) and thought I'd give it a try. And boy, am I glad I did! It's spectacular!! So easy and so, so delicious. The whole family gobbled it up, and it makes a ton! It's a bit on the spicy side (I'd call it "medium" heat; nothing extreme, but I didn't feed it to my one-year-old), but you can up the cream a bit to knock down the spice. Anyway, it's fantastic. You can be sure we'll be making this again!

RECIPE: Butter Chicken

Yield: 8 generous servings 

Calories: 224 each (w/o rice)

Ingredients:

2 Tbsp oil

1 lb chicken breast, diced

2 Tbsp butter

1 med onion, finely diced 

1 (15oz) can tomato sauce

1 packet Butter Chicken Seasoning Mix

1 c cream (more if needed to de-spice)

Basmati rice

(Opt) fresh cilantro 

Directions: 

Cook according to packet directions. 

** Serve over basmati rice (with cilantro mixed in if you have it). Add a side of naan if you think to snag some. And enjoy!!

slow-cooker curried chicken

My friend Missy referred me to the original recipe (found here). It sounded delicious. As I was making it, I improvised a bit: turning it into a slow-cooker recipe and changing up the ingredients a bit. I came up with this. It turned out fabulously, if I do say so myself. I will definitely be making this again!

RECIPE: Slow-Cooker Curried Chicken

Serves: 6

Calories: 315*

Ingredients:

2 lbs chicken breast

1/2 c. chopped onion

1 bell pepper, diced

5 baby carrots, thinly sliced

1/3 c. butter, melted

1/3 c. honey

1/3 c. dijon mustard

5 tsp. curry powder

1 pinch cayenne pepper

S&P

(opt) fresh cilantro

Directions:

Place a couple of thin slices of the butter down in the slow-cooker first. Arrange the chicken breasts on top. Grind some salt and pepper to season the breasts. Add the chopped onion, bell pepper and carrots. In a small mixing bowl, whisk together the remaining ingredients. Pour this mixture over the chicken/veggies. Add a bit of water around the edges if you think it needs it (I did- about 1/4 c is all).

Set slow cooker to high and cook for 4-5 hrs or until chicken is cooked through.

Serve over basmati rice and top with fresh cilantro. Mmm! ;)

*Basmati rice adds another 170 calories (ish) per 1/2 c. of rice.