Recipes/Butter Chicken

Based on a blend of these two recipes: https://www.jocooks.com/recipes/instant-pot-butter-chicken/ https://gimmedelicious.com/2017/11/10/easy-20-minute-butter-chicken/

plus a little tweaking

Ingredients:

• 60ml (1/4 cup) butter
• 1 medium onion diced
• 10g fresh ginger finely minced or grated (or use paste)
• 6 cloves garlic (30g) finely minced or crushed
• 900g chicken thighs, or 700-800g paneer or haloumi cheese
• 1 can 6 oz. tomato paste
• 5ml (1tsp) garam masala
• 15ml (1tbsp) ground coriander
• 5ml (1tsp) paprika, adjust to taste
• 5ml (1tsp) cumin
• 5ml (1tsp) salt
• 1 can coconut milk (full fat)
• 1 cup heavy cream
• Hot cooked rice and naan for serving

Instructions:

1. Turn your Instant Pot to the saute setting
2. 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.
3. Add the tomato paste and spices to the Instant Pot and stir.
4. Add the chicken thighs (if using), coconut milk and stir everything together.
5. Close and seal the lid, Set the Instant Pot to high pressure and 10m, and once done do a quick release
6. Switch the Instant Pot to the saute setting (do not put the lid on).
7. Add the whipping cream (and cheese if using) and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don’t want it to reduce too much.

Serve warm over rice and/or with naan.