A few years ago, my loving partner Sean gave me an instant pot for Christmas, when they were all the rage. I was super excited - and, sadly, I have to admit I've only it once (I don't even remember what I made, probably chili). So, I am now committed in 2023 to incorporating the Instant Cooker into my cooking repertoire - and thought I'd also finally get on the bandwagon and make Butter Chicken, since it seems a year or so back that's all I was hearing about. Indian food is my favorite, and after perfecting this one really simple recipe I will definitely be returning to this one very regularly. Super easy, super flavorful. Maybe you are way ahead of me on this trend, but hopefully you'll like this recipe I've tweaked over the past few days.
Cook the Chicken: Into your Instant Pot, combine a sauce of one 14-ounce can of chopped tomatoes, 5 cloves of garlic, 2 teaspoons of minced ginger (I buy it in a tube in the produce section), 1teaspoon each of turmeric, smoked paprika, Kosher salt, cumin, and Garam Masala (I buy this at Trader Joe's!), and 1/2 teaspoon of cayenne pepper. Stir together well, then add a pound of chicken breast tenders. Close the lid, and pressure cook for 10 minutes on high. After that, let the pressure release for 10 minutes, and then release the remaining pressure.
Make the Sauce: Remove the chicken with a slotted spoon. Take the liquid, and blend (you can use an immersion blender, but I throw in a blender). Blend well. Then add one stick of butter, cut into cubes, 4 ounces of heavy cream, another teaspoon of Garam Masala, and about 1/2 cup of chopped cilantro. Blend this all into a creamy buttery sauce.
Combine: Put your chicken back in the Cooker, and pour about half of the sauce in. Mix well. Serve with rice. You should have about 2 cups or so of sauce left over - dip naan into it, or freeze it. It's so good.