butter chicken

made this tonight and it was yummy!

butter chicken
serves 4-6

4 tbsp unsalted butter, divided
1 large onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 (2 inch) knob fresh ginger, peeled and coarsely chopped
1 tbsp garam masala
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
2 (14.5 oz) cans diced tomatoes
2 lbs boneless, skinless chicken thighs
1/2 cup coconut milk or heavy cream
a few handfuls of spinach

Heat the instant pot to saute and melt the butter. Using the saute function, melt 2 tbsp butter in the pot.

Add the onion, garlic, and ginger and saute, stirring regularly until the onions begin to brown, about 4 mins. Add the garam masala, coriander, turmeric and salt and cook until fragrant, about 1 minute more.

Add the tomatoes and their juices and stir to combine. Add the chicken thighs and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set the cooker to MANUAL, HIGH Pressure and dial down the time to 10 minutes.

The pressure cooker should take 10-12 mins to come to pressure, then cook for 10 mins. Let the cooker naturally release (rather than quick release) pressure for 10 minutes more.

Transfer the chicken to a cutting board to cool slightly. Add the remaining 2 tbsp butter, and cream or coconut milk. Using an immersion blender, puree the sauce until smooth.

Cut the chicken into 1 in pieces, return to the butter sauce along with a few handfuls of spinach and stir to combine.

Serve over a bed of rice.