Instant Pot Butter Chicken

Ingredients

1 onion finely chopped

1 400gm canned tomatoes with juices

8 to 10 ice cubes

2 tbsp ginger garlic paste 

1 tsp turmeric 

1 tbsp chilli powder

1 tbsp corriander powder

1 tbsp paprika

Salt to taste

1 tsp garam masala 

1 tsp ground cumin 

1 kg boneless skinless chicken 

100gm butter 

1/2 cup cooking cream

1 teaspoon garam masala 

1 tbsp kasuri methi

Instructions

Switch on the instant pot in saute mode, once hot add ghee or oil to it and add the chopped onions and saute until onions are soft.

Add the ginger garlic paste and saute till the raw smell goes away. Switch off the saute mode. 

Add the canned tomatoes with its juices, spices except garam masala and salt. Mix well. 

Place the ice cubes on top and add the chicken cubes on top without mixing place the lid on. 

Cover and pressure cook for 8 to 10 mins (depending on the chicken cube size). Let the pressure release naturally. 

Once the pin drops, open the lid and remove the chicken pieces from the sauce and check for consistency, if watery let the sauce alone cook for another 3 to 5 mins in saute mode then switch off the instant pot. 

Let the heat come down a bit. Insert an immersion blender into the sauce and blend till smooth. 

Once the sauce is slightly cooled down (not boiling) add the chicken pieces back to the sauce along with the garam masala, crushed kasuri methi, butter and cream. Mix well and serve hot or cover and switch on the keep warm mode to serve later. 

Serve with steamed rice or roti or naan of your choice. 

NOTE

*Dont add the cream and butter while the sauce is boiling as it will tend to make the sauce thinner. 

*Be very careful while blending the sauce as it will be very hot. 

*If no icecube you can always add little of water.

*For vegetarian version you can shallow fry paneer and capsicum cubes and add to the sauce after done.