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 garlic
• 1 T. minced ginger
• 1 tsp. turmeric
• 1 tsp. cayenne pepper
•  tsp. paprika
• 1 tsp. salt
• 2 tsp. garam masala, divided
• 1 tsp. ground cumin
• 1 1/2 lb. boneless. skinless chicken thighs, left whole
• 4 oz. butter, cut into cubes (or coconut oil if dairy free)
• 4 oz. heavy whipping cream (or full-fat coconut milk if dairy free)
• 1/4 - 1/2 c. chopped cilantro

For the rice:

• 1 cup aged basmati rice ( I used jasmine rice)
• 1 cup water
• 1 T. ghee or vegetable oil
• 1 tsp. salt

Directions:

1. Combine all the ingredients for the rice and put into a rice cooker or place in a 6 or 7: heat safe pan if combining with the chicken.
2. Place tomatoes, ginger, garlic, chicken, turmeric, cayenne, 1 tsp.  garam masala, and cumin into the inner liner. Everything except the butter, cream, cilantro and the other tsp. of garam masala goes into the pot. 
3. If you are cooking the rice in the IP, put a steamer rack over the chicken and place the pan of rice on top.
4. Press manual and set timer for 10 minutes. NR for 10 minutes, then QR.
5. Remove rice. Remove chicken and with an immersion blender, blend the sauce until it is smooth. 
6. Stir in the cut up butter, cream, cilantro and garam masala.
7. Break up chicken and add it back in sauce. At this point, I took half a bag of frozen peas, steamed it in the microwave and added it in.