Butter Chicken

Ingredients

• 3 Tablespoons butter
• 5 Cloves garlic
• ½ teaspoon ginger powder
• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder (optional)
• 1 teaspoon salt
• 2 pounds chicken, diced into bite size pieces
• 17 oz tomato sauce
• 1 cup heavy whipping cream OR coconut milk, or half and half
• 2 Tablespoons fresh parsley (garnish) or cilantro or mint

Directions

1. On the Instant Pot press on SAUTE and melt the butter. Add the garlic and cook until fragrant (about 1 minute).
2. Add all of the spices and the salt, stir, and cook for a minute. Add the tomato sauce and a ¼ cup of water. Switch off the saute setting.
3. Add the chicken and mix together.
4. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam (vent).
5. Carefully remove the lid, and press SAUTE. Stir in the cream and allow the sauce to reduce a little. Season with more salt if necessary. Serve warm over rice with chopped parsley or cilantro.