Butter chicken

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Step 1

* Instant pot instruction: Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, coconut cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better


Step 2

* Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 


Step 3

* Open up the pot and remove the chicken carefully and set aside

Step 4

* Blend together all the ingredients, preferably using an immersion blender

Step 5

* Add the cut up butter, coconut cream and garam masala and stir until well incorporated.

Step 6

* It's best to let the sauce cool just a little before adding the butter and the coconut cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon

Step 7

* Cut or shred the chicken. Add the chicken to the sauce and serve over rice.