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!
