Dinner is butter chicken, made in the Instant Pot, over riced cauliflower. The chicken is another amalgamation of several recipes: sauteed a bag of frozen onions in ghee on the Sautee setting, then added salt, garlic, ginger, turmeric, paprika, cayenne, a can of diced tomatoes, a small can of tomato paste, and the liquid from a refrigerated can of coconut milk. Pressure cooked on the Poultry setting (15 minutes on low) and then after venting added some garam masala and the cream from the coconut milk. The riced cauliflower is a frozen bag, prepared as directed, and then I added some cumin, salt, and garlic