Butter Chicken - IP

Ingredients

  • 400gm Can Tomatoes
  • 5-6 Cloves Garlic
  • 1-2 Tsp Minced Ginger
  • 1 Tsp Turmeric
  • 1/2 Tsp Cayenne Pepepr
  • 1 Tsp Smoked Paprika
  • 1 Tsp Salt
  • 1 Tsp Garam Masala
  • 1 Tsp Ground Cumin
  • 455g Chicken Thighs

To Finish

  • 113g Butter - Cubed
  • 120ml Cream
  • 1 Tsp Garam Masala
  • 1/4 - 1/2 Cup Chopped Cilantro

Directions

  1. Place all ingredients in pot in the order listed, EXCEPT for the finish ingredients. Mix the sauce well before placing chicken on top. If its frozen push into the sauce a bit so it defrosts better.
  2. Close the cooker andf set for 10 minutes, let it release pressure naturally for 10 minutes, then release manually.
  3. Open the pot and remove the chicken and set aside.
  4. Blend together the ingredients, preferably using an immersion blender.
  5. Add the cut up butter, cream, cilantro and garam masala and stir until well incorporated.
  6. It's best to let the sauce cool a little before adding the butter and cream.
  7. Add the chicken back in and stir through.

Notes:

From https://twosleevers.com/instant-pot-butter-chicken/