Instant Pot Butter Chicken | Video

Heat 1 tablespoon oil in a frying pan over medium high heat. Add chicken. Sprinkle with ground fenugreek and garam masala. Season with salt and pepper. Saute, stirring occasionally, for 3-4 minutes or until the chicken is browned. Set aside.

Turn on the instant pot. Follow manufacturer’s instructions to cook in your instant pot. On saute mode, heat oil in the instant pot. Add onions, ginger and garlic. Saute, stirring, for 2-3 minutes or until the onions are soft. Add ground cumin, garam masala and red chili powder. Saute, stirring, for a minute or until aromatic.

Add tomato paste. Stir to combine. Add water, chicken, bay leaf and lemon juice. Stir. Cover instant pot with its lid. Change thesetting from saute mode to pressure cook mode. Set 5 minutes on the timer. When done, release pressure naturally. Remove the lid.

Add cream, milk, yogurt and butter. Stir to combine. On saute mode, simmer for 2-3 minutes. Garnish with coriander (cilantro)leaves.