Butter Chicken

Ingredients

Main pot

396g canned tomatoes

5-6 cloves garlic

2t minced ginger

1t turmeric

1t cayenne pepper

1t smoked paprika

1t kosher salt

1t garam masala

1t ground cumin

1/4t ghost pepper powder

1lb boneless chicken (whatever)

Sauce finishing

120g heavy cream

113g (usually 1 stick) butter

1t garam masala

chopped cilantro for garnish

Procedure

Everything goes into the instant pot, except the stuff for sauce finishing.

Cook 10min on high. Allow to release pressure naturally for 10min, then vent manually.

Open pot, remove chicken.

Use an immersion blender to reduce the rest of the stuff in the pot to a sauce.

Add the "Sauce finishing" ingredients above and stir until incorporated.

Remove half the sauce to the refrigerator (or freeze) and use for something else.

Serve the other half the sauce over the chicken you removed, with rice, if you want.

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