Instant Pot Butter Chicken with Cauliflower Mash
Instant Pot Butter Chicken with Cauliflower Mash is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by TwoSleevers on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $8.63 total, $2.16 per serving
Ingredients
- 1 can Canned Tomatoes (28 oz, undrained; fire‑roasted or regular)
- 1 tablespoon Fresh Ginger (peeled and minced)
- 1 tablespoon Garlic (minced)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Turmeric Powder (ground)
- 1 teaspoon Ground Cumin (ground)
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1 teaspoon Smoked Paprika (adds smoky flavor and red color)
- 2 tablespoons Garam Masala (homemade; see channel link for recipe)
- 1 pound Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 1 cup Frozen Cauliflower Florets (no water added; will steam on trivet)
- 2 tablespoons Unsalted Butter (for cauliflower; can also add extra butter to sauce if desired)
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
- to taste Ground Black Pepper (for cauliflower seasoning)
Instructions
Prepare aromatics and spices
Mince the ginger and garlic, then measure out salt, turmeric, cumin, cayenne, smoked paprika, and garam masala.
Time: PT5M
Add tomatoes and aromatics
Pour the undrained canned tomatoes into the Instant Pot. Add the minced ginger, garlic, and all measured spices. Stir gently to combine, making sure the bottom of the pot is fully coated with tomato liquid.
Time: PT2M
Add chicken
Place the 1 lb of chicken thigh pieces on top of the tomato mixture. Do not stir; let the chicken sit on the surface.
Time: PT2M
Prepare cauliflower on trivet
Insert the metal trivet into the pot. Lay a sheet of aluminum foil on the trivet and spread the frozen cauliflower florets evenly over the foil.
Time: PT3M
Pressure cook
Seal the Instant Pot, set to High Pressure, and cook for 10 minutes. Once the timer ends, perform a quick release of the pressure.
Time: PT10M
Temperature: High Pressure
Release pressure & remove cauliflower
Carefully open the lid, lift the trivet with foil and cauliflower using oven mitts, and set the cauliflower aside on a plate.
Time: PT2M
Remove chicken
Transfer the cooked chicken pieces to a bowl and set aside.
Time: PT1M
Blend sauce
Using the immersion blender, blend the tomato sauce directly in the pot until smooth and creamy, scraping the sides to incorporate any butter that has melted. Blend slowly to avoid splatter.
Time: PT3M
Season cauliflower
Add 2 Tbsp butter, a pinch of salt, and black pepper to the cauliflower. Stir until the butter melts and the florets are lightly coated.
Time: PT2M
Combine chicken and sauce
Return the chicken to the pot, stir to coat with the blended sauce, and heat for 1–2 minutes until the chicken is warmed through.
Time: PT2M
Garnish and serve
Sprinkle chopped cilantro over the chicken, serve the butter chicken alongside the buttery cauliflower, and enjoy!
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 12 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Gluten-Free, High-Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Canned Tomatoes: Crushed tomatoes, Diced tomatoes
- Instead of Fresh Ginger: Ginger paste, Ground ginger (use less)
- Instead of Garlic: Garlic paste, Garlic powder (use less)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Turmeric Powder: Fresh turmeric (grated)
- Instead of Ground Cumin: Cumin seeds (toasted & ground)
- Instead of Cayenne Pepper: Red pepper flakes, Paprika
- Instead of Smoked Paprika: Regular paprika, Chipotle powder (less)
- Instead of Garam Masala: Store‑bought garam masala
- Instead of Chicken Thighs: Chicken breast, Turkey thigh
- Instead of Frozen Cauliflower Florets: Fresh cauliflower (cut into florets)
- Instead of Unsalted Butter: Margarine, Ghee
- Instead of Fresh Cilantro: Parsley, Green onions
- Instead of Ground Black Pepper: White pepper
Equipment Needed
- Instant Pot (6‑quart)
- Metal Trivet
- Aluminum Foil
- Immersion Blender
- Mixing Spoon or Spatula
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Can Opener
Critical Steps — Do Not Skip
- Coating the bottom of the pot with undrained tomatoes to avoid burn notice
- Using a trivet with frozen cauliflower and foil to control cooking time
- Pressure cooking for exactly 10 minutes on high pressure
- Blending the sauce with an immersion blender to achieve a silky texture
Chef Tips from the Video
- Fire‑roasted tomatoes give the sauce a deeper smoky flavor
- Smoked paprika not only adds color but also complements the garam masala
- For extra richness, stir in a tablespoon of ghee at the end of blending
Troubleshooting
Sauce is too watery
Simmer on sauté mode for a few minutes after blending, or add a tablespoon of tomato paste to thicken.
Cauliflower is mushy
Use fresh cauliflower florets or reduce the pressure time; ensure the foil cover is snug to limit steam exposure.
Sauce sticks to the bottom after blending
Scrape the bottom with a silicone spatula and blend again; add a splash of water or cream if needed.
Storage
Refrigerator: Store in airtight containers for 3–4 days
Freezer: Freeze sauce and chicken separately for up to 2 months; cauliflower is best fresh
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Blend the sauce ahead of time and store in the fridge; reheat in the Instant Pot on sauté mode
- Cook the cauliflower separately and add just before serving to keep texture
Frequently Asked Questions
What is the cultural significance and history of butter chicken in Indian cuisine?
Butter chicken, or murgh makhani, originated in Delhi in the 1950s when chefs blended leftover tandoori chicken with tomatoes, butter, and cream to create a rich, mildly spiced curry that quickly became a restaurant staple across India and the world.
What are the traditional regional variations of butter chicken in North Indian cuisine?
In Punjab, butter chicken is often richer with more cream and fenugreek; in Delhi, it may be lighter with a brighter tomato base. Some regions add cashew paste for extra thickness, while others keep it simple with just butter and spices.
How is butter chicken traditionally served in Indian households?
It is typically served hot with naan, roti, or steamed basmati rice, and accompanied by a side of fresh cucumber raita or salad to balance the richness of the sauce.
During which celebrations is butter chicken commonly prepared in Indian culture?
Butter chicken is a popular dish for festivals like Diwali, Eid, and family gatherings because its mild heat appeals to guests of all ages and it can be made in large batches.
What makes butter chicken special in Indian cuisine compared to other chicken curries?
Its signature silky, buttery tomato‑based sauce, mild spice level, and the use of cream or butter set it apart, creating a luxurious texture that pairs well with breads and rice.
What are the authentic traditional ingredients for butter chicken versus acceptable substitutes?
Traditional butter chicken uses tandoori‑marinated chicken, tomato puree, butter, cream, garam masala, and fenugreek leaves. Substitutes include fire‑roasted canned tomatoes, frozen cauliflower for a low‑carb side, and ghee instead of butter.
What other Indian dishes pair well with butter chicken from the TwoSleevers channel?
From TwoSleevers you can serve butter chicken alongside garlic naan, jeera rice, or a simple cucumber‑mint raita; the channel also recommends a side of spiced lentil dal for a complete meal.
What are the most common mistakes to avoid when making Instant Pot butter chicken?
Common errors include adding extra water (which thins the sauce), over‑cooking the cauliflower, and blending the sauce without venting steam, which can cause splatter. Follow the pressure time and use frozen cauliflower as shown.
Why does this Instant Pot butter chicken recipe use frozen cauliflower and foil on a trivet instead of adding fresh vegetables directly?
Frozen cauliflower defrosts during the pressure‑building phase, slowing its cooking so it stays tender. The foil and trivet keep the cauliflower out of the liquid, preventing it from becoming soggy and keeping the sauce thick.
Can I make the Instant Pot butter chicken ahead of time and how should I store it?
Yes, the sauce and chicken can be prepared up to two days ahead. Store in an airtight container in the refrigerator and reheat on sauté mode; add fresh cilantro just before serving. Cauliflower is best added fresh to retain texture.
What does the YouTube channel TwoSleevers specialize in?
The YouTube channel TwoSleevers specializes in quick, family‑friendly recipes that use everyday kitchen tools like the Instant Pot, focusing on comfort foods with a modern twist and clear, step‑by‑step instructions.
How does the YouTube channel TwoSleevers' approach to Indian cooking differ from other Indian cooking channels?
TwoSleevers emphasizes time‑saving techniques such as pot‑in‑pot cooking, using frozen vegetables, and minimal cleanup, whereas many traditional Indian channels focus on stovetop methods and longer marination periods.
Last updated: August 30, 2026
