Ingredients

The following ingredients have 4 Servings
  • 1.5 lb Chicken (thighs)
  • 2 tablespoon Butter ((replace with oil for dairy free))
  • 1 Green chili pepper ((optional))
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 Onion (large, cut in large pieces)
  • 1 tablespoon Ginger (minced)
  • 1 tablespoon Garlic (minced )
  • 4 Tomato (cut in large pieces)
  • 1/4 cup Cashews
  • 2 tablespoon Dried Fenugreek leaves (Kasoori Methi)
  • 1/4 cup Water
  • 1/4 cup Cream (heavy whipping or coconut cream)
  • 1 tablespoon Honey
  • Cilantro (to garnish)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Kashmiri red chili powder (adjust to taste)
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Salt
  • 2" inch Cinnamon (Dalchini) (stick)
  • 5 Green Cardamom (Elaichi)
  • 2 Black Cardamom (Moti Elaichi)
  • 1 teaspoon Black Peppercorns
  • 1 teaspoon Cloves (Laung)

Instruction

  • Make a spice pouch by adding the whole spices to a cheesecloth. Tie it such that the spices cannot come out of it.
  • Except chicken, cream, honey and cilantro, add all ingredients and spice pouch to the Instant Pot including the spices. Place chicken thighs on top of the ingredients. Close lid with vent in sealing position.
  • Set the instant pot to manual or pressure cook mode for 8 minutes. After the instant pot beeps, do a 10 minute natural pressure release. This means let the pressure release naturally for 10 minutes, then manually release the pressure. 
  • Remove the spice pouch and chicken carefully. Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot.
  • Add the cream and honey. Stir into the sauce.
  • Cut chicken to smaller pieces and add back to the sauce. Stir them into the sauce.    
  • Butter Chicken is ready to be served. Garnish with cilantro.