Instant Pot Butter Chicken

This is the only recipe for butter chicken I've ever really enjoyed. This is a super popular dish that usually wins with just about anyone. The fenugreek is really not optional- it makes a huge difference. This is delicious served with some homemade naan (actually pretty easy if you have a little extra time to make dinner) or with some rice. No joke, this would also make a great pizza topping with some sliced red onion and cilantro.

2 tbsp oil or ghee

1 yellow onion, finely diced

2 lbs chicken thighs, cubed

1 c tomato puree

1/2 c water

1 tbsp grated ginger or ginger paste

1 tbsp minced garlic or garlic paste

1 tsp Kashmiri red chili powder (some people say paprika is a good substitute, but I actually recommend using 1/2 tsp cayenne if you don't have Kashmiri chili)

2 tsp salt

1 tsp garam masala (if you want to make your own, let me know and I'll send you a recipe)

1/2 tsp turmeric

1/2 coconut cream (put a can of coconut milk in the fridge for an hour or more and the cream will separate for you)

2 tbsp tomato paste

2 tbsp dry fenugreek leaves (it's called methi if you buy it at the Indian grocery)

Cilantro to top

Heat your oil using the saute setting of the IP. Sweat down the onions until translucent. Add the chicken, tomato puree, water, ginger, garlic, chili powder, salt, garam masala, and turmeric and stir to combine. Pressure cook on Manual, High pressure for 5 minutes. Let the pressure release naturally for about 5 mins, then vent. Add the coconut cream, tomato paste, fenugreek, and sugar. Turn the saute setting back on and stir until it's heated through, about 2 minutes. Serve it up and impress everybody!

Can be eaten in the following ways:

-Over rice

-With naan or chapathis

-On a naan or pizza crust with sliced red onion, fresh cilantro, and samosa chutney

-Stuffed in puff pastry

-Baked in a pot pie