Butter “Chicken” with Soy Curls


  • 1 can diced tomatoes
  • 1 1/2 cups dry Soy Curls
  • 5-6 garlic cloves
  • 1-2 tsp minced fresh ginger
  • 1 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 cup Water
  • 1/2 cup cold butter
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/4 to 1/2 cup chopped fresh cilantro
  • hot cooked basmati rice, naan, or riced cauliflower
  • In the Instant Pot, combine the tomatoes, Soy Curls, garlic, ginger, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, cumin, and water.
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOKand set the pot at HIGH pressure for 6 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
  • Select SAUTÉ/NORMAL. When the pot is hot, add the butter and cream. Stir gently until the butter is melted. Use the back of your spoon to crush any large tomato pieces. Select CANCEL.
  • Stir in the remaining 1 tsp of the garam masala and the cilantro.
  • Serve with rice, naan, or riced cauliflower.
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