Indian

Instant pot butter chicken (makhani) is for Dinner.

Instant pot butter chicken (makhani) takes 15 minutes to prepare.

Instant pot butter chicken (makhani) takes 12 minutes to cook.

Instant pot butter chicken (makhani) makes 10 servings.

The ingredients for Instant pot butter chicken (makhani) are:

4.0 cup (1" pieces) Cauliflower, frozen, cooked
1.0 cup, chopped Onions, raw
16.0 oz Tyson boneless, skinless chicken breast
1.0 serving Fage - 0%, plain (1 container, 170 g)
1.0 cup Great Value Diced Tomatoes (in Tomato juice)
8.0 oz Thai Kitchen Light Coconut Milk

Here is how you make Instant pot butter chicken (makhani):

Saute onion for 5 minutes instant pot. Add 2 tsp garam masala, 1 tbsp curry powder, 1.5 tbsp minced garlic (or 4 cloves), 1 tbsp ginger paste, 3/4 tsp salt. If you prefer spicy, add 1 or 2 tsp chili powder. Add to onions with 3 or 4 tbsp of water to allow simmering without burning. Simmer for 30 seconds to allow flavors to develop. Add 1 can tomato sauce or puree a can of diced tomatoes (my preference for texture) and top with clauifloer (fresh or frozen). Mix well and add diced chicken on top and set for 12 minutes. Natural release for 10 minutes then quick release the rest. Add coconut milk and mix well. Add yogurt little by little to prevent curdling. Serve over quinoa, rice, or rice cauliflower. Serving Size: Approx 1 cup (2 instant pot ladels)Number of Servings: 10.0Recipe submitted by SparkPeople user TBERNETHY4.

The nutritional information for Instant pot butter chicken (makhani) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 108.8

• Total Fat: 3.4 g
• Cholesterol: 27.0 mg
• Sodium: 79.9 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 2.4 g
• Protein: 13.3 g

Instant pot butter chicken (makhani) is Indian cuisine.

The dietary needs meet for Instant pot butter chicken (makhani) is Gluten Free