Butter Chicken

Butter Chicken - Indian Chicken Curry Dish

  • 1/4 cup unsalted butter
  • 1/2 sweet onion, diced
  • 1 small red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup chicken stock
  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1/2 cup heavy cream
  • 2 tablespoons Coconut Flour
  • 1/4 cup chopped fresh cilantro leaves, divided
  • 1 Cup Cauliflower rice or Miracle Noodle or Nooodle Rice
  • Low Carb Naan or Low carb tortillas


  1. Prepare Cauliflower rice or Miracle Noodle/Nooodle Rice per directions.
  2. Place a 6-qt Instant Pot® on to the high saute setting. Add butter, onion and bell pepper. Cook, stirring frequently, for  about 3-5 minutes. Stir in garlic, ginger, garam masala, turmeric, paprika, cumin and cayenne pepper ( optional), if using, until fragrant, about 1 minute; season with salt and pepper, to taste.
  3. Stir in diced tomatoes, tomato sauce, chicken stock and chicken.
  4. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure .
  5. In a small bowl, whisk together heavy cream and Coconut flour; set aside.
  6. Select high sauté setting. Stir in heavy cream mixture and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in cilantro; season with salt and pepper, to taste.
  7. Serve immediately with rice of choice.

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