HOORAY!! This is the second sneak peek recipe from my new cookbook Eat What You Love! The first was for snickerdoodle cookies if you missed them. This Instant Pot recipe for Indian Butter Chicken is a family favorite and I make it frequently. There's about a dozen Instant Pot recipes in this book. These will make your weeknight dinners a little easier! Not to worry if you don't have an Instant Pot – there are stovetop or slow cooker modifications written at the bottom of the recipe if you don't have an IP.
In celebration of my LIVE Book Tour being announced just the other day, I thought I'd give you one of my favorite recipes. Don't forget to go take a look at the first 3 cities and grab your tickets if you live nearby! The night will be filled with a live cooking demo, chat with a special guest, q&a, giveaways, swag bags and SO much more!
The other 10 or so will be announced in the next few weeks, but here's a little hint at where I'll be visiting.
Sneak Peek Indian Butter Chicken Recipe!
Indian Butter chicken is definitely a comforting dish, with its warm, velvety sauce of curry spices coating tender chicken. I use a creamy cashew puree to mellow out the spices and thicken the luscious sauce instead of heavy cream. I also use ghee in this to keep it lactose and casein-free, as well as Whole30 compliant! But if I'm being honest, sometimes I throw a pat of grass-fed butter into my bowl because it just tastes SO good!
The list of ingredients looks long for this one, but most of it will already be in your pantry. It's just a ton of spices – which are 100% necessary to get that authentic flavor! Even my kids like this one. I serve it over white rice for them, and cauliflower rice for me. I hope your families enjoy it!
Looking for more recipes and inspiration on your Whole30 journey?
Download my FREE Whole30 meal plan and shopping list
Photo by Aubrie Pick
Angela Stanford RDN
I made this in my InstaPot so my gluten and dairy free family could once again enjoy butter chicken. (Also omitted the garlic because my husband is allergic to it.) I’m pleased to announce that it was a hit from the 16 yo to the 92 yo! I did get the burn warning so I added a cup of water and it still gave me the warning on warm up until I got to the timer counting down the 10 minutes. It turned out delicious, creamy with just the right amount of sauce. I’m now over the fear of my “pressure cooker” so will definitely make it again! Thanks Danielle!!
Ahh!! My sister just tried to make the naan from EWYL. Is it actually supposed to bake at 500 degrees? Or is that a typo? I was excited to try it, but we about burnt down the house! 😬 Wanted to check to see what to try next time!
Inbal Benami Fershtat
This is one of the BEST dairy free Indian butter chicken. I make it for my family and clients and we absolutely love it. Thank you!
I don’t need to be dairy free. I have lactose free milk and whole cream, which I tolerate well. Can I substitute dairy for the cashews, and what would be the amount? Thank you! And happy Valentine’s Day!
Thank you! I hope you had a fantastic Valentine’s Day!
Without testing the variation myself, I’m afraid I can’t recommend accurate subs – I think subbing dairy will work in place of the cashews, but you’ll have to experiment. Let me know how it turns out! Your notes might help another reader with the same question(s).
Hi there, you mention in the text you would include slow cooker instructions, but I only see a stovetop version?
Stephanie…here you go 🙂
To make in a crockpot, place all ingredients in the slow cooker on low for 8 hours. Add cashew cream when done.
I’ve made this recipe three times. The first time it worked perfectly (and was delicious!). The next two times, the IP apparently didn’t seal and it burned. The IP works with everything else. Any thoughts? I’ve heard this can happen with tomatoes in the IP, but haven’t seen it before.
Hi! I’m not sure – perhaps another reader might be able to comment here if they’ve experienced this as well!