Butter Chicken with Cashews

Serves 6 in about 53 minutes. The pressure cooker brings tsp cumin and coconut milk cream together.

Ingredients

• 1 ¼ tsp cumin
• 1 ½ tsp coriander seed, ground
• 2 tsp garam masala, plus 1 tsp to finish
• 1 tsp turmeric
• ½ tsp cinnamon
• 1 ½ tsp sweet paprika
• ¾ tsp coarse salt
• ¼ tsp cayenne pepper (more if you like it spicy)
• 1 tsp fenugreek (optional) (not everyone has this, and if you don't it's okay. it's a traditional butter chicken spice)
• 1 tbsp neutral oil (peanut, sunflower, light olive)
• 6 tbsp butter, divided (4 tbsp, then 2 tbsp to finish)
• 2 small bay leaves
• ½ cinnamon stick
• 6 garlic cloves, pressed or finely minced
• 1 small onion, finely minced or chopped fine in a food processor
• 1 tbsp fresh ginger, grated (or 1 tsp ginger powder)
• 1 tbsp lime juice
• 1 14.5 oz can of diced tomatoes, juice and all
• ½ cup chicken broth, low sodium
• 1 tbsp tomato paste
• 2 lbs chicken thigh meat, cut in 1-2 inch cubes
• 1 tsp garam masala
• 2 tbsp butter
• ½ cup heavy cream
• 1 14 oz can coconut milk cream (optional) (just the thick, cream from the can. save the watery part for another recipe)
• Cilantro leaves chopped
• Cashews toasted

Method

1. Mix the dry spices in a bowl and keep it nearby.
2. Turn on the Sauté setting of your pot. When the display reads Hot, add the oil and 4 Tbsp of the butter.
3. Stir in the bay leaf, cinnamon stick, garlic, and onion. Mix and let cook for a instant, while stirring often. Don't let it burn.
4. Tip in the fresh ginger, if using. Mix and cook for a couple of minutes.
5. Tip in the spices. Mix well to combine.
6. Stir in the tomatoes, broth, and lime juice. Mix well.
7. Stir in the tomato paste, but don't stir it. You want it in there, but you don't want to risk it burning.
8. Tip in the chicken and don't stir too much. Just spread it out.
9. Turn off the sauté setting.
10. Set a tall trivet over the chicken and set the pan of rice/water on it.
11. Close the lid. Set the steam release knob to the Sealing position.
12. Press the Manual (or Pressure Cook) button or dial and then the + or - button or dial to select 8 minutes.
13. After cook cycle ends, let the pot naturally release the pressure for 8 minutes. Then manually release the remaining steam and open the lid.
14. Use a slotted spoon to take out the chicken, and set it aside in a bowl covered with foil.
15. Use an immersion blender to make the sauce really smooth. You could use a blender if you want. Either way, be very careful since the contents are so hot!
16. Stir in remaining 1 teaspoon of Garam Masala and the remaining 2 Tbsp of butter. Mix until butter is melted.
17. Tip in the heavy cream & coconut milk cream if using, and the chicken, and stir until combined. Taste and adjust salt if necessary.
18. Plate over rice, or with naan, and garnish with cilantro leaves and toasted cashews (optional).

More instant pot ideas are in the instant pot collection.