butter-chicken

🥘 Ingredients

• skinless boneless chicken breasts 1 ½ pounds
• kosher salt 1 ½ teaspoons
• freshly ground pepper a few grinds
• garlic cloves 2
• fresh ginger 1 teaspoon
• garam masala 1 teaspoon
• paprika 1 teaspoon
• ground cumin ½ teaspoon
• ground turmeric ½ teaspoon
• cayenne pepper 0.12 teaspoon
• water 2 tablespoons
• unsalted butter 2 tablespoons
• tomato puree 1 can
• granulated sugar 1 ½ teaspoons
• kosher salt ½ teaspoon
• unsalted butter 4 tablespoons
• heavy cream ¾ cup
• kosher salt
• freshly ground pepper
• chopped fresh cilantro 1 tablespoon
• naan
• rice

1. 1

   Gently toss the skinless boneless chicken breasts with kosher salt and freshly ground pepper in a large bowl and set aside at room temperature.
2. 2

   In a small bowl, stir together garlic cloves , fresh ginger , garam masala , paprika , ground cumin , ground turmeric and cayenne pepper with water until it forms a thick paste.
3. 3

   Set an InstantPot (or other electric pressure cooker) to sauté on high. When the pot registers hot, add unsalted butter and let it melt. Add the spice paste and cook, stirring constantly, until fragrant and starting to cling to the bottom of the pot, about 2-3 minutes .
4. 4

   Pour in the tomato puree with granulated sugar and kosher salt , scraping up any browned bits from the bottom. Turn the pot off.
5. 5

   Add the seasoned chicken to the pot and stir to coat thoroughly. Lock the lid, seal the steam valve, and pressure cook on high for {5%minutes}. When the cook time ends, let the pressure release naturally for {10%minutes} before opening the valve to release any remaining pressure.
6. 6

   Stir in the remaining unsalted butter and heavy cream , then adjust seasoning with more kosher salt and freshly ground pepper if needed.
7. 7

   Serve the chicken and sauce in bowls topped with chopped fresh cilantro and accompany with naan or rice .