I found myself in a tricky situation where I was craving butter chicken but, alas, no garam masala to be found. Not to fear I created this instant pot butter chicken packed with flavor, real ingredients and creative spices you probably have on hand.
Healthy Instant Pot Butter Chicken
4 servings | 25 minutes
Notes: Bring even more flavor and freshness to this healthy dish with a squeeze of a lime wedge and a sprinkle of freshly chopped cilantro or parsley on top!
Ingredients:
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, finely grated or minced
1-2 tsp fresh ginger, finely grated
1 tsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp allspice
1 cup plain greek yogurt
1 lb chicken breast, diced into 1" cubes
1 can diced tomatoes, no salt added
1/2 onion, diced
1 tsp coconut oil or available oil (olive oil works fine)
For topping: lime wedge and chopped cilantro or parsley
Directions:
Turn pot/instant pot onto sauté. Heat 1 tsp coconut oil.
Add diced chicken and all spices to the pot and toss to coat chicken.
Sear chicken for about 3 minutes, tossing halfway.
Add onions, garlic and fresh ginger and toss to combine. Cook until fragrant or another 2 minutes.
Turn off sauté feature or turn heat down to low and stir in 1/2 the can of diced tomatoes.
Use an immersion blender or other blender to puree the remaining diced tomatoes (mashing with a fork works too!). Add pureed tomatoes to the instant pot and combine everything.
Cook:
Instant Pot: Put the lid on, seal the vent and cook on poultry for 15 minutes. After 15 minutes, turn off and allow to naturally release another 5 minutes.
Pot: Turn the heat to medium, low, cover and simmer for 15 minutes, stirring occasionally. Turn heat off once cooked.
Remove lid and ladle about 1 cup of the liquid out of the pot and into a separate bowl.
Whisk 1/4 cup of greek yogurt at a time into the separated sauce until is all incorporated and is creamy and smooth.
Return the sauce to the pot with the chicken and combine.
Serve warm with rice or my favorite instant pot quinoa and naan.
Keep scrolling for a no yeast super easy homemade naan recipe!
Once again my pantry failed me and I found myself out of yeast! After a little research, a bit of tweaking to a no yeast bagel recipe I love and a few savory touches... this No Yeast Garlic and Herb Naan was born!
Now that you know homemade Naan can be made THIS easily you'll never buy store-bought again!
A little extra time goes into letting it rest a bit but it's so worth it and much lower in carbs then all the store bought ones. I love the addition of fresh herbs and using the garlic rubbing technique my mom taught me to bring tons of flavor without chunks of garlic.
No Yeast Garlic and Herb Naan
4 servings | Prep: 15 minutes Rise: 30-60 minutes Cook: 3-5 minutes
Ingredients:
1 tsp chopped fresh herbs, parsley or cilantro
1/2 tsp baking powder
1/2 tsp salt
50 mL skim milk (3 tbsp + 1tsp)
2 tbsp butter
64 g plain greek yogurt (~1/3 cup)
160 g unbleached flour (1 1/3 cup)
1/3 tsp sugar
1 clove garlic, sliced in half
Directions:
Combine baking powder, salt, flour, sugar and chopped herbs in a small bowl.
In a separate small bowl combine milk and diced butter. Microwave on half power in intervals of 15 seconds, swirling between each interval, until butter is melted into warmed milk.
Place plain greek yogurt in a medium bowl. Stir in 1/4 of butter milk mixture at a time until smooth.
Add dry ingredients into yogurt mixture 1/4 at a time until combined.
Knead dough for about 5 minutes on a. floured surface until well combined.
Cover dough with bowl and leave for 30 minutes to an hour.
After 30 minutes, divide dough into four equal portions and roll out into thin ovals. Add flour to surface as needed.
Preheat oven to 200 with a medium casserole dish covered with tin foil.
Heat a skillet on medium. Remove any excess flour from naan and place one naan at a time onto the skillet.
Allow naan to cook for about 3 minutes or until it begins to bubble on the side facing up and brown on the side on the skillet. Flip and cook the other side for 1 minute or until it starts to brown.
Remove from skillet and rub both sides of naan with the halved garlic cloves.
Keep naan warm in casserole dish in oven.
Repeat steps 9-12 with remaining naan.
Screenshot/Printer Friendly Version:
Butter Chicken:
Homemade Naan:
Simple Rice:
Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.