Ingredients

For the Marinated Chicken
1.5 lbsChicken Thighs boneless and skinless
2 tbspoil
2 tbspGaram Masala
1/2 tspground cardamom
1/ tsppaprika
1 tsp ground coriander
1 tspsalt
For the butter chicken
2 tbspButter
1 tbspoil
1onion finely chopped
2 tspminced garlic
2 tspGaram Masala
1 tsp Paprika
1 tspground cardamom
414 ml (14 oz)Tomato puree or pasta sauce
1/2 cupchicken stock
1-2 tsp salt
1 tsp pepper
1 tspsugar
1 cancoconut milk or 1.5 cups heavy cream

Instructions

  1. Combine the chicken with oil and the spices. Cover and allow to marinade for 10 minutes or up to 24 hours in the fridge.
  2. Set the Instant Pot to sauté function. Add the butter and a tablespoon of oil. Allow to melt together then add the onion, ginger and garlic.
  3. Cook for a minute until fragrant then add the remaining spices. Cook for a few seconds then add the chicken, tomato puree, stock, sugar, salt and pepper.
  4. Place the lid on and turn to sealing position. Cook the curry on the meat function for 6 minutes. Quick-release the pressure.
  5. Remove the lid and set back to the sauté function. Pour in the cream and allow to simmer for 10 minutes until the sauce has reduced slightly