Living in Phoenix now, a city relatively absent of seasons, I miss the changing leaves and the crispness in the fall air. Even though it’s still in the high nineties here, I find myself wanting fall foods like heartier soups and stews.
I’ve been enjoying this Instant Pot Butter Chicken recipe, which was created by Thrive Market’s recipe developer Angela Gaines, and is shared with permission. It uses simple spices and a couple pantry staples like crushed tomatoes, and I serve it with the Costco cauliflower rice I keep in my freezer.
Why I support Thrive Market (and 25% off)
If you haven’t signed up for Thrive Market yet, you can get an additional 25% off with this link here.
I’ve worked with Thrive for a few years, and now purchase many of my pantry staples there. Here’s why:
- 25% – 50% off standard prices. Thrive is like an online version of Costco and Whole Foods. For a small yearly membership fee, you get access to wholesale prices on natural and organic ingredients.
- Ethical working conditions. I have purchased countless books, ingredients, and office supplies from Amazon, but the more I learn, the more I prefer not to send my business elsewhere when possible. Amazon’s warehouses have been compared to sweatshops.
- Great prices on their top-quality private label products. I trust Thrive’s private label because they source in ways that supports local, sustainable ecosystems.
- Eco-friendly packaging. I find their use of packaging to be on the heavier side, but they are dedicated to using as much recycled packaging as possible.
- Community support. For every membership purchased, Thrive gives a membership to a family in need.
Again, here’s the link to save an additional 25% off your first order with Thrive Market.
- 1 ½ pounds boneless skinless chicken thighs, trimmed
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground pepper
- ½ teaspoon cayenne pepper
- 4 tablespoons (½ stick) unsalted butter, cubed
- ⅔ cup canned coconut milk (or heavy cream)
- ¼ cup packed cilantro leaves, chopped
- Cauliflower rice, for serving
- Add all ingredients except butter, cream, and cilantro to the Instant Pot; stir. Seal the lid and press the poultry button.
- Cook for 15 minutes on high pressure, then allow pressure to naturally release for 10 minutes. Release all remaining pressure manually, then press the sauté button and simmer for 5 minutes, or until the sauce has thickened.
- Stir in the butter, cream, and cilantro; stir. Serve over cauliflower rice.
This looks like a nice recipe but I’m planning to make it with fresh tomatoes because…..tis the season. I have lots of fresh tomatoes but none in cans or jars.
Could we get a macros breakdown?
Is there any way I could make this without tomatoes? I have histamine issues still, not able to eat tomatoes.
No, it’s not going to work without tomatoes. But my other recent recipe may work for you: https://empoweredsustenance.com/paleo-cilantro-lime-chicken-skillet/
Lauren, It is raining hard in Seattle today, so . . . I made your new recipe – it sounded like good comfort food 🙂 I made it with chicken breasts and served over quinoa (that’s what I had on hand), and it was so delicious. This is the 2nd time I have made one of your recipes the same day you posted it! Thank you so much for sharing your gift!
Kari
That’s great to hear, Kari! I’m glad you enjoyed the recipe.
This looks amazing. I love Indian food. Can’t wait to try this out. Thanks for sharing this recipe.
I had read your recipe and tried to cook it. Well, I’m not good at cooking but still I able to prepare butter chicken looking somewhere near to image in this post.
Thanks for the recipe!
Regards,
Served over jasmine rice quite nice. Thank you very much!
Pretty good post. I just stumbled upon your blog and wanted to say that I have really enjoyed reading your blog posts. Anyway, I’ll be subscribing to your feed and I hope you post again soon.