8oz (1 cup)can tomato sauce (or 1 cup tomato puree)
2tablespoonstomato pasteor replace with 1/2 cup more tomato sauce
3/4cupwateror chicken broth
1cupheavy cream*can sub with evaporated milk or coconut cream or coconut milk, or Greek yogurt
1/4cupchopped fresh cilantro leaves
Turn Instant pot to saute setting. Add the butter and onion; saute for 2-3 minutes or until onion begins to turn golden. Add the garlic and ginger and saute for a minute. Add the spices, tomato sauce, tomato paste, and chicken. Sautee 4-5 minutes. Add the water.
Cover Instant Pot. Using the manual setting, set the pressure to high for 10 minutes. Once done. Allow the instant pot to release naturally or quick-release pressure according to the manufacturer’s directions.
Switch the setting to simmer and stir in heavy cream and cilantro. Simmer for another 3-4 minutes or until the sauce has thickened. Serve with basmati rice or naan.
Pro Tip: If you will be serving the butter chicken with rice, cook the rice while the butter chiekn is cooking in the instant pot so it's ready to serve as needed. Cream substitutes: Coconut cream or milk, evporated milk, or Greek yogurt can be used in place of heavy cream but be sure to add it at the very end. Curry Powder: Curry powder is a mixture of coriander, fenugreek, turmeric and other spices. It can be found at costco or your local Asian grocery. It can be subbed with 1 tsp coriander, 1 tsp fenugreek powder, and 1 tsp turmeric.*Chicken breastscan also be used instead of chicken thighs. The cooking time will not change. *Doubling or halfing the recipe will not change the cooking time.