Butter chicken

This dish can be made vegetarian by substituting paneer or tofu or mushrooms, but be sure to add 1/4 of water before pressure cooking in that case.

Ingredients

• 1 (14-ounce) can diced tomatoes (do not drain)
• 5 or 6 garlic cloves, minced
• 1 tablespoon minced ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground paprika
• 2 teaspoons Garam Masala, divided
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 pound boneless, skinless chicken (breasts or thighs)
• 4 ounces butter, cut into cubes, or 1/2 cup coconut oil
• 1/2 cup heavy (whipping) cream or full-fat coconut milk
• 1/4 to 1/2 cup chopped fresh cilantro (or deep frozen)

Procedure

1. To the instant pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, I teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
2. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.
3. When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
4. Use an immersion blender to blitz everyhing into a smooth sauce. Let the sauce cook for several minutes
5. Add the butter cubes, cream, remaining 1 teaspoon of garam massala and cilantro Stir well. The sauce should be thick enough to coat the back of a spon.
6. Remove half the sauce and freeze or refrigerate (3 days) for another time.
7. Add the chicken back into the sauce. Saute into hot.
8. Serve over rice, perhaps with sweet-and-sour cumumber