Butter Chicken - Instant Pot

• 2 pounds boneless skinless chicken thighs (cut into 2 inch pieces)
• 2 tablespoons ghee
• 2 cups onion, finely diced
• 1 tablespoon ginger, grated
• 1 tablespoon garlic, grated
• 1/2 teaspoon turmeric
• 1 tablespoon red chili powder, kashmiri or any mild variety
• 3 plum tomatoes, pureed
• 1 can full fat coconut milk (allow these to separate - DO NOT shake. Best if left in fridge overnight)
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• 2 tablespoons dried fenugreek leaves
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/2 cup cilantro. chopped

1. Set Instant Pot on Saute(More) mode, after the 'hot' sign displays, add ghee.
2. Add onions and salt. Cook until onions are soft and translucent for 2-3 mins (with a glass lid on to speed this process)
3. Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 mins.
4. Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 mins.
5. Add only the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
6. Close instant pot with steam release handle to sealing position. Set to Manual Mode and cook on high pressure for 8 mins followed by quick release. (Note: If using chicken breasts, cook on Manual(Hi) for 5 mins followed by 5 mins NPR)
7. Open the Instant Pot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar and half of the cilantro. Add more salt if needed.
8. Turn the instant pot to Saute mode. Cook without the lid to allow the curry to thicken for 10 mins. If the sauce starts to splutter, set adjust to Saute(Less).
9. Garnish with remaining cilantro.
10. Note: Add more red chili powder and garam masala for spicer version.

chicken, ghee, onion, ginger, garlic, turmeric, red chili powder, tomatoes, full fat coconut milk, tomato paste, garam masala, fenugreek leaves, sugar, salt, cilantro

Taken from food52.com/recipes/71937-butter-chicken-instant-pot (may not work)