Instant Pot Indian Butter Chicken

 

I LOVE Indian Food!  This recipe is so good that I've even had people that profess 

to "hate" curry love it!  I highly recommend doubling, tripling, or quadrupling this recipe (but note in the instant pot, you have a limit on multiplying recipe based on size of instant pot).  The leftovers taste even better which is why I will often make this a day ahead!  I've even had success freezing leftovers to use for a quick meal another night.

Image from Here

Serves 4

INGREDIENTS:

1 1/2 pounds skinless, boneless chicken breasts (about 3) cut into small 1 inch chunks

1 tsp salt

1/4 tsp black pepper

2 cloves garlic, grated

1 tsp grated fresh ginger

1 tsp garam masala

1 tsp paprika (I like smoked paprika)

1/2 tsp ground cumin

1/2 tsp ground tumeric

1/8 tsp cayenne pepper (for "medium" heat)

2 TBS butter

1 15-oz can tomato puree or crushed tomatoes

1 1/2 tsp sugar

___

3/4 cup cream

1 bunch Chopped fresh cilantro, for topping

Naan and rice, for serving

Directions:

1. On the "Saute" setting of your instant pot: Add butter and spices (yes it is a lot of spices!).  Stir constantly for 2-3 minutes.  Add tomato puree, sugar.  Scrape the bottom of the pot to loosen spices stuck to the bottom.  Turn instant pot off.

2.  Add raw chicken chunks and mix into tomato sauce.  Put on and lock the lid.  Cook on high for 5-8 minutes depending on chicken chunk size.  Let pressure release naturally for 10 minutes.  Manually release the remaining pressure.

3.  Add heavy cream and most of your chopped cilantro.  Stir to combine.  Season with additional salt/pepper if needed.  Top with remaining cilantro as garnish. Serve over basmati rice and with naan.

**Note:  This can also work using precooked chicken, grilled chicken, etc.  Complete step  1 and 2 without adding the chicken.  After your 5 minute cooking time and pressure is released, stir in the cooked/chopped chicken and additional recipe instructions.

**Leftovers freeze well.

Taco Soup (chicken or beef)

I love taco salad, so I guess it makes sense that I love this hearty taco soup (I often even use leftovers for "taco salad" the next few days).  Fall is never complete if I don't whip up some of this.  My family loves this meal.  It is also a great meal for entertaining.

Makes 6-8 servings
Ingredients:
1 c. ground beef (cooked) or 1 c. cooked/diced chicken
1 medium onion, chopped
2 bell peppers chopped (any color)
1.5 oz taco seasoning
1 16 oz can corn
1 16 oz can black beans, rinsed and drained
1 14 oz can stewed tomatoes (blend this up before adding if you don't like huge tomato chunks)
1 14 oz can petite diced tomatoes
1 14 oz can tomato sauce
1 4 oz can green chilies
Tortilla chips, cheese, avocado(a must in my opinion!), sour cream, fresh tomatoes for topping
1.  Caramelize onion in 3 TBS olive oil over medium heat for 7-10 minutes.  
2.  Add all other ingredients (except toppings) and simmer on low for 20-30 minutes.  
3.  Serve warm with desired toppings.

Mulligatawny Soup

Made this again yesterday. This is a yummy Indian soup recipe. It is full of flavor due to lots of garlic, ginger, and spices!

Saute for 5 min:
4 TBS grapeseed or olive oil
1 large onion diced
Add and cook 1 minute:
6 cloves garlic, minced
3 TBS chopped fresh ginger
½ jalapeño, stemmed, seeded, chopped
1 TBS coriander
2 tsp. ground cumin
1 ½ tsp turmeric
¼ cup all purpose flour
Add and bring to boil stirring constantly:

9 cups chicken broth

Add:

2 cups red, pink (pictured) or brown lentils

-Lower heat and simmer soup covered 1 hour
-Remove from heat, and blend ½ soup until puree
Add:
1 cup unsweetened coconut milk

¼ cup fresh lime juice

salt and pepper to taste

-Soup thickens as it sits. For leftovers it makes a great dip for breads.

Sweet Potato Burritos

This recipe (and picture) come from one of my favorite food blogs Mels Kitchen Cafe.  This recipe is VERY VERY good!!!  It is great at room temperature, so it makes a great take-a-long lunch or dinner.  I skipped step four on the directions, but you can do it that way too.  I've never been a fan of store bought flour tortillas since they have this weird taste, but my sister introduced me to Trader Joes homemade tortillas and they are very good (since I don't have access to the amazing uncooked ones from Costco here in  NC!).  You can also freeze the filling. 

Poached Chicken and Homemade Chicken Broth

This is how my mom ALWAYS made chicken growing up.  I recall the consistent scent of onions, celery, and carrots on her hands as she did my hair! 
This makes delicious chicken and broth.  Your chicken will be most, tender, and flavorful.  Don't stress about exact measurements.  It will turn out fine!

Easy Indian Chicken Masala

This is a recipe from my sister-in-law. It's delicious and tastes somewhat similar to Tikka Masala, but it much easier. I like to add a small head of cauliflower. This meal makes even better leftovers, so feel free to make it ahead.  For a vegetarian version you can omit the chicken then add cauliflower and potatoes!

1 1/2 c. cooked chicken
1 small head cauliflower, cut in chunks
Optional: 1-2 cups diced potatoes (skin off)
5 cloves Garlic, Minced
1 tsp Salt
½ tsp Black Pepper
1/4 tsp Cayenne Pepper
¼ tsp Ground Coriander
1/4 tsp cinnamon
¼ tsp Cumin
¼ tsp Cardamom (I was out of this, but it still tasted great)
1 whole Lime, Juiced
1 whole Onion, Diced
2 TBS butter or oil
1 can (14.5 Oz. Can) Tomato Sauce
1 can (28 Oz. Can) Petite Diced Tomatoes or crushed tomatoes
1 pint Whipping Cream or 1 can cocoanut milk
1 bunch Chopped Cilantro, to taste

-Saute the onion and garlic in the butter or oil for 10 minutes.

-Add spices (and potatoes/cauliflower if desired) tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream and cilantro just before serving. Serve over Basmati rice (for this recipe about 2 c. uncooked rice).
**To make "Yellow" rice as pictured, add 1/4 tsp tumeric to cooking rice.
*This is a little spicy, but you can cut back on the cayenne (or add more!) if you want.

Black Beans and Rice (Frijoles Negros Caja)

This is easy, healthy, and delicious! The beans are great in quesadillas too! I love this meal because it is easy, inexpensive, and makes a lot of leftovers (freezes well too).

2 lbs. dry black beans
8 cups water
1-2 onions, diced
1/4 c. olive oil
1-2 green peppers, diced
12 cloves garlic, minced
3 bay leaves
1 TBS oregano
2 TBS salt
1 tsp baking soda (helps beans retain black color)
4 TBS balsamic vinegar (add just before serving)

-Rinse beans and check of any bad beans or rocks.
-Pour beans into crock-pot, and cover with 8 cups water. Add the rest of the ingredients EXCEPT the vinegar (vinegar prevents beans from softening). Cook on low 6 hours. Add balsamic vinegar. Serve over rice.
-Optional: Mash or blend 1/2 of the cooked beans (I usually do this). It will create a saucier, thicker dish.

Spinach and Potatoes (Potato Saag)

Here's my attempt to make Saag (and Indian Dish) shying away from the more difficult to find ingredients. Let me know if you have any recommendations :-) Like most Indian recipes, this is even better as leftovers since the spices have more time to sit, and makes great school/lunches! You could also make this using chicken or Cauliflower in place of the potatoes.

Serves 5
1.5 lbs fresh spinach
3 TBS olive oil
1 tsp cumin seeds
2 bay leaves
1 onion, diced
1/8 tsp cayenne (more if you want dish spicy)
5 medium red potatoes
2 cloves garlic, minced
1 tsp coriander
1 tsp ground cumin
1/4 tsp ground ginger
1 1/2 tsp salt (more to taste)
1/2 tsp garam masala

-Bring 2 inches of water to boil in large pot. Add spinach, cover and steam 5 minutes. Drain out liquid and set aside in a bowl. -Combine oil, cumin, bay leaves, and cayenne in same pot over med-high. Cook 1-2 minutes until spices fragrant. Add onion, potatoes, garlic, and the rest of the seasonings. Cover and Cook for 15 minutes (scraping bottom of pan to prevent sticking) every 5 minutes. -While potatoes cooking, blend/pulse spinach. Add to cooked potato mixture. Salt to taste. Serve warm over rice.

Veggie Sloppy Joes

I was craving sloppy joes the other day. I don't think I've EVER made sloppy joes! This recipe turned out great. My children loved them, although they found the name "Sloppy Joe" weird!

In large skillet, brown beef with the following:
1/2 pound ground beef
1 medium onion, diced
2 green peppers, diced
2 stalks celery, diced
2 garlic cloves, minced

Drain grease and Add:
2 TBS brown sugar
2 TBS Worcestershire sauce
1/4 c. chicken broth
15 oz can tomato sauce
1/2 c. BBQ sauce
salt/pepper to taste
-Simmer 5 minutes then spoon mixture onto wheat bun or bread (I prefer it toasted).

Zucchini Soup with Basil Pesto

I probably should have posted this recipe earlier to make use of all that extra zucchini you get from your gardens! Oh well, you can use it next year! This simple soup freezes well, is thick, hearty, and healthy.

Serves 6 as main course
In soup pot cook for 7minutes:
2 TBS olive oil
2 large cloves garlic, minced
1 large onion, finely chopped
4-6 zucchini, sliced
Add:
2 medium potatoes, peeled and diced
4 cups chicken broth (can always add more if soup to thick for your liking)
3/4 tsp salt
ground pepper
-Bring soup to simmer for 20 minutes until potatoes tender. Blend the soup to desired consistency and return to soup pot. Add 1/3 c. basil pesto (and additional broth if desired).
-Garnish with pecorino romano or Parmesan cheese or a small dollop of pesto.
-KETOGENIC version:  Substitute cauliflower for potatoes.

Vegetarian Taco Salad

Taco Salad is one of my husband's favorite meals. We eat some form of this taco salad at least once a week. My recipe varies slightly every time I make it depending on the beans in my pantry...and every other batch I usually make a bean/meat mixture omitting the carrots and pepper and adding 1 1/2 cups browned hamburger meat.

Carmelize with a little olive oil:
1 large yellow onion
Add:
1 large red bell pepper, diced
1 bag shredded carrots
3 cans black beans, drained
2 cans kidney beans, drained
2 cans pinto beans, drained
2 15 oz cans plain tomato sauce
1 15 oz can diced petite tomatoes (optional)
1 TBS prepared mustard
1/4 cup water
Taco Seasoning to Taste

-Serve warmed bean mixture over bed of lettuce. Top with shredded cheese, diced tomatoes, fresh guacomole, chips, etc.
-This freezes very well! You can also use this as a filling for quesadillas or tacos.

Spaghetti Pie

This is a twist on your traditional spaghetti and meatballs meal. Using whole grain pasta works very well. This is a recipe I've modified that came from a family I used to babysit for. It freezes great or works well to make ahead of time. I've taken this dish to friends and family often when they need a meal. Serve with wheat garlic bread (buy wheat french bread), salad, and steamed veggies.

Crust:
8-10oz whole grain linguine, spaghetti, or angel hair pasta
1 egg, beaten
1/3 cup parmesan cheese
1 TBS dried parsley
1 TBS butter (or whipped butter)
-Cook pasta and drain until dry. Combine cooked pasta with egg, cheese, and butter. Press mixture into bottom and sides of 9" pie plate.
Crust Topping:
1/2-3/4 cup cottage cheese
1 egg, beaten
-Combine cottage cheese and egg and spread on top of cooked pasta.

Meat Sauce Topping:
1 1/2-2 cups cooked ground beef (Browned with onion)
1 1/2 cups spaghetti sauce (my favorite Bertolli's organic Tomato and Basil)
-Spread meat/sauce mixture on top of cottage cheese mixture.
-Top meat mixture with 1/2 cup mozzerella cheese.
-Bake 350 for 20-30 minutes (depending on if it has been refrigerated before cooking)
-Cut into pie wedges and serve.

-Note: Most grocery stores carry whole grain or whole wheat pasta now. I find the spaghetti type pasta substitutes very easily into recipes that use that type of pasta. I have a couple more recipes I'll post later that use it. Ronzini Healthy Harvest is a common brand.

Easy Chicken Curry

This is easy and delicious--I promise! You only have to cut the onion :-) since you use peas and preshredded carrots. This is a recipe I like to make when I have friends coming over for dinner...

Serves 6-8

In large skillet saute 5minutes:

1 large yellow onion, diced

2 TBS olive oil

Add and saute 3 more minutes:

1 1/2 cups matchstick carrots (if you're store doesn't carry these, just dice up some carrots)
1-2cups peas

1/2 cup golden raisins

3 cloves garlic, minced

1 TBS curry

1/4 tsp cinnamon

Add and bring to simmer:

1/2-1 c. diced meat from rotisserie chicken

14 oz can coconut milk

1/4 cup soy or regular milk

salt/pepper to taste

-Serve warm over brown rice or couscous

-Garnish with raw almonds and/or diced green onions

KETOGENIC Version:  use cauliflower rice instead of regular rice (I buy the frozen riced cauliflower in the Trader Joes)

Chicken Tikka Masala

This recipe is slightly altered from the original in "Best International Recipe Cooks Illustrated." This is my favorite Indian recipe so far (and in my top 10 favorite recipes of ALL time!). Thanks to my sister who made it for me over a year ago. I LOVE THIS! It does have some unusual steps, but it is not difficult. Don't take short cuts and use only FRESH ingredients or it won't taste as good. I often double this recipe. It freezes GREAT and is even better as leftovers!

Serves 8-10

Chicken:1 tsp salt
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper
4 boneless chicken breasts (5-6 oz each)
1 cup plain whole milk yogurt
2 TBS vegetable oil
1 TBS minced fresh ginger
2 medium garlic cloves, minced
Masala Sauce:3 TBS oil
1 medium onion, minced
salt
2 medium garlic cloves, minced
2 tsp minced ginger
1 serrano chile, ribs and seeeds removed, chile minced
1 TBS garam masala
1 TBS tomato paste
1 28oz can crushed tomatoes
1 large head cauliflower, washed and cut into small pieces
1/2 c. water
2 tsp sugar
2/3-1 cup heavy cream (I like 1 cup :-) )
1/4 cup fresh cilantro

For the chicken: Combine salt, cumin, coriander, and cayenne in a small bowl. Pat the chicken dry with paper towels and sprinkle with spice mixture, pressing gently so the mixture adheres. Place the chicken on a plate, cover with plastic wrap, and refrigerate for 30-60 min. In large bowl, whisk together yogurt, oil, ginger, and garlic; set aside

For the Sauce: heat oil over medium heat. Add onion and 1/4 tsp salt and cook until softened and light golden 5-7 min. Stir in garlic, ginger, diced serrano, garma masala, and tomato paste and cook until fragrant about 30 seconds. Add crushed tomatoes, cut cauliflower, and sugar and bring to boil. Reduce heat to medium low, cover and simmer 15-20 minutes until cauliflower tender. (You can also steam cauliflower separately, and blend it, then add it to sauce for a smoother texture). Remove pan from heat and cover to keep warm (sauce can be made up to 4 days in advance)

While sauce simmers adjust oven rack to upper middle and heat the broiler. Line a rimmed baking sheet or broiler pan with aluminum foil and place a wire rack over the sheet. Using tongs, dip the chicken into the yogurt mixture (chicken should be coated heavily) and arrange on wire rack. Discard excess yogurt mixture. Broil the chicken until exterior is lightly charred in spots 15-20 min, flipping chicken 1/2way through cooking (I always just cut a little into the chicken to make sure it is done).

Let chicken rest 5 minutes, then cut into chunks (eat one chunk--it's delicious!) and stir into sauce. Stir in cream and cilantro, season with salt to taste, and serve over white basmati rice with naan bread and vegetables of choice.

-The chicken is AMAZING by itself and you could just eat it with potatoes, rice pilaf, vegetables etc or even use it as a BBQ recipe.

Hot Pockets

Using a sandwich maker, cut whole grain tortillas into rectangles (save scraps to make baked chips). Fill with beans, brown rice, and 1 tsp pesto. Spray or drizzle a little Braggs over everything (optional). Serve with guacomole. It usually takes 2-3 sandwich cycles to get them crispy the way I like them!

Feel free to experiment with filling. Instead of pesto you can add hummus or salsa. If you come up with a fun combo let me know!