Mmm Butter Chicken. My absolute favourite of all the exotic dishes. I call it the gateway dish to learn to love curry lol. And now it's ridiculously fast and easy to make thanks to the Instant Pot.
3 tbsp butter unsalted
8 cloves garlic minced
2 tsp fresh ginger minced (or paste)
1 cup tomato puree or passata
2 tbsp tomato paste
3 tsp garam masala
1 tbsp coriander ground
1 tsp cumin ground
1 tbsp smoked paprika
1 tsp turmeric
1 tsp salt
2 lbs chicken thighs boneless and skinless, cut into pieces
1 cup water
1 cup whipping cream
2 tbsp parsley chopped
Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don't want to burn it.
Add the tomato puree and tomato paste to the Instant Pot and stir. Add garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.
Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
Close the lid. Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if you are in a rush. Carefully unlock and remove the lid from the instant pot.
Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don't want it to reduce too much.
Turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.
*Chicken breasts can also be used.