Butter chicken is easy and delicious, AND is perfect if you happen to be on the Whole30 diet, or just trying to eat really healthy good food :-) This is an Indian chicken dish cooked in a wonderful creamy curry sauce. You can serve it over Basmati or white rice, but for this recipe, I made cauliflower rice, which is very simple. Here is the recipe for butter chicken, with the instructions for cauliflower rice listed just after that:Dice two large shallots, five cloves of garlic, one sweet bell pepper, and grate two tablespoons fresh ginger. Set Instant Pot to SAUTE. Add two tablespoons ghee (clarified butter) and let that get hot. Add the shallots, garlic, sweet pepper and ginger to the pot and let cook for about three minutes. Add two tablespoons curry powder and 1 teaspoon of smoked (or regular if you prefer) paprika to the pot. Stir well. Add three 10-ounce cans of diced tomatoes with green chilies or serrano peppers. Add 3 pounds boneless, skinless chicken thighs or breasts (about 6 thighs). Secure Instant Pot lid, set valve to SEALING and set pot to PRESSURE COOK on HIGH (or MANUAL) for 10 minutes. After 10 minutes, allow a 10-minute natural release. Release remaining steam. Open pot, remove the chicken to a clean plate. Add to the pot 1/2 a can of coconut milk and two more tablespoons of ghee. Turn pot off and use an immersion blender to puree the sauce. (You can also blend the sauce in batches in a regular blender and then return your sauce to your pot.) Dice your chicken into bite-size pieces and stir the chicken back into the sauce. Serve over rice or cauliflower rice. Garnish with cilantro.To make cauliflower rice: Cut leaves and stem from a head of cauliflower and cut the florets into pieces small enough to fit into the feeding tube of your food processor. (If you don't have a food processor, you can grate big chunks of cauliflower with a box grater instead.) Put your grated cauliflower into a bowl. Heat two tablespoons olive oil in a deep frying pan. Stir in the grated cauliflower and reduce heat to low. Put a lid on the frying pan and allow to cook for just three minutes. Stir and your cauliflower rice will be ready!If you don't have an immersion blender, it's a great kitchen tool to have: https://amzn.to/2Nml2bD.And every cook should have a food processor: https://amzn.to/2R3B7E0.(Full disclosure-- if you order at either link I'll get a small commission, but at no additional cost to you.)Let me know if you have questions or suggestions for future videos! Thanks for watching! Cheers, Tess
