Butter Chicken / Lamb (Instant Pot)

Step 1/ 7

• ½ tbsp ghee
• 1 cardamom pods
• ½ tsp coriander seed
• ½ tsp cumin seed

Set the Instant Pot to high saute. Add the ghee (or other fat) and add the whole spices to the pot. Saute until fragrant.

Step 2/ 7

• 2½ cloves garlic
• ½ tbsp ginger
• ½ tsp ground turmeric
• ½ tsp cayenne pepper
• ½ tsp sweet paprika powder
• ½ tsp garam masala
• ½ tsp ground cumin
• ½ tsp salt

While the whole spices are frying, prepare the garlic, ginger, and dry ingredients. Reserve one teaspoon of the garam masala.

Step 3/ 7

• 200 g canned diced tomatoes

Add the canned tomatoes (including water), garlic, ginger, and dry spices to the Instant Pot and stir.

Step 4/ 7

• 250 g chicken breasts

Cube the meat and add to the Instant Pot, stirring to combine.

Step 5/ 7

Set the Instant Pot to pressure cook on high for 10 minutes. Once cooking time is done, allow to stand for 10 minutes before releasing the pressure. Prepare the remaining ingredients.

Step 6/ 7

• ½ tsp garam masala
• 37½ g butter
• 62½ ml heavy cream

Remove lid and let stand for 5 minutes (until the mixture has stopped bubbling and begun to cool down). Add the reserved garam masala, butter and cream and stir to combine.

Step 7/ 7

• 25 g cilantro

Garnish with fresh chopped coriander and serve.

Enjoy your meal!