Instant Pot Butter Chicken

"This Instant Pot butter chicken recipe is an easy, delicious dinner recipe. The aromatic sauce and juicy chicken is perfection serve with steamed rice."

- Alida Ryder

Ingredients
For the marinated chicken
750 g (1½lbs) chicken thighs boneless + skinless
2 tbsp canola oil / vegetable oil
2 tbsp Garam Masala
½ tsp ground cardamom
½ tsp paprika
1 tsp ground coriander
1 tsp salt
For the butter chicken
2 tbsp butter
1 tbsp canola oil
2 tsp garlic crushed
1 tsp ginger crushed
2 tsp garam masala
1 tsp paprika
1 tsp ground cardamom
400 g (14oz) Tomato puree (not paste) Passata or crushed tomatoes are good substitutes
1/2 cup chicken stock
1-2 tsp salt
1 tsp pepper
1 tsp sugar
1½ cups heavy / whipping cream

To serve
Steamed rice
Fresh coriander / Cilantro

Instructions
Combine the chicken with oil and the spices. Cover and allow to marinade for 10 minutes or up to 24 hours in the fridge.

Set the Instant Pot to sauté function. Add the butter and a tablespoon of oil. Allow to melt together then add the ginger and garlic.

Cook for a minute until fragrant then add the remaining spices. Cook for a few seconds then add the chicken, tomato puree, stock, sugar, salt and pepper.

Place the lid on and turn to sealing position. Cook the curry on the meat function for 6 minutes. Quick-release the pressure.

Remove the lid and set back to the sauté function. Pour in the cream and allow to simmer for 10 minutes until the sauce has reduced slightly.

Season to taste then serve with fresh coriander / cilantro over steamed rice.