Butter Chicken Instant Pot

Ingredients

For the marination

• 4 x skinless chicken thighs
• 3 g minced garlic
• 2 g minced ginger
• 1/2 lemon, juiced (2-3 Tbsp)
• 29.57 ml plain yogurt
• 1 Tbsp chilli powder
• 1 g garam masala
• 6 g salt

For the Instant Pot makhani sauce

• 200 g passata/tomato puree
• 59.25 ml water
• 2 g ginger, minced
• 3 g garlic, minced
• 1-2 tsp chilli powder
• salt to taste
• 5 g garam masala
• 14.79 ml honey
• 1/8 tsp ground green cardamom
• 1 g dried fenugreek leaves
• 28 g butter, separated
• 1- 474 ml s 10% half and half cream or 1/2-1 Cup heavy cream

Instructions

1. Add all the ingredients for the marination together in a small bowl. Cover and let the chicken marinate while you prepare the other ingredients.
2. Turn the Instant Pot to Saute Mode on High. 
3. Add 1 Tbsp of butter and let it melt. Add the marinated pieces of chicken and cook until one of the sides is a light golden brown. If the marinade starts to turn brown, add a splash of water to prevent it from burning.
4. Turn the chicken on the other side and break into smaller pieces if desired. Press Cancel on the Instant Pot. 
5. Add passata/tomato puree, water, minced ginger-garlic, chilli powder, salt, and garam masala. Stir and close the Instant Pot lid.
6. Ensure the Lid has its Pressure Release set to Sealing. Select Pressure Cook or Manual setting and set the cook time to 5 minutes at High Pressure.
7. Let the pressure naturally release for at least 5 minutes, move the Pressure Release to Venting to release any remain pressure.
8. Press Cancel and select Sauté at Low setting. Once the curry comes up to a boil, add honey, ground green cardamom, fenugreek leaves, 1 Tbsp butter and cream and mix well.
9. Bring the gravy back up to a simmer and cook until the sauce has thickened enough to coat the back of a spoon.

Source: Cooking with Anadi