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Instant Pot Butter Chicken

Murgh makhani, butter chicken, is not as spicy as other Indian food, but it is creamy and sweet with a wonderful spice combination that lingers in the air.  I think the key is a DIY garam masala mix that just smells fabulous when the steam is released from the Instant Pot. 
This is a recipe from Urvashi Pitre, whose Butter Chicken is as popular for the IP fans as Missisippi Roast is for the slow cooker. She has vegetarian options for this recipe here which gave me the idea to add the steamed peas at the end even if it is not on her original recipe.
She also cooks the basmati rice in the IP with the chicken. I don't do that mostly because I am very loyal to my fuzzy logic rice cooker and I am not looking to replace my rice cooker because I'm Asian. Essentials in my kitchen before even pots and pans: coffee maker and rice cooker.
Ingredients: For the butter chicken: 14-oz. can diced tomatoes 1 T. minced garlic1 T. minced ginger1 tsp. turmeric1 tsp. cayenne pepper tsp. paprika1 ts…

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