Instant Pot (or not) Butter Chicken (or Chickpeas)

I adapted this recipe from Urvashi Pitre's recipe on Food52 and you can find many more authentic Indian recipes on Urvashi's blog, Two Sleevers. Notes: I love these Colavita crushed tomatoes. I purée the garlic and ginger together in the food processor to get a very fine mince. If you wish to use boneless skinless breasts, go for it. I haven't experimented, so I can't advise on the exact timing, but I would imagine you should shorten the cooking time to ensure the breasts don't dry out. To swap in chickpeas, use 4.5 cups cooked chickpeas or 3 drained 15-oz cans, rinsed. Add 1/2 cup water to the pot. I have not tried, but Urvashi says you can swap in coconut oil and milk for the butter and cream if you wish to make this dairy-free. This is the Instant Pot I am using here. And this is the braiser I am using stovetop.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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