Butter chicken - an instapot recipe

 Ingredients

1 whole chicken (cut into small pieces) or boneless chicken

1 large red onion
4 medium tomatoes

12 cashews

1 teaspoon turmeric powder

1 teaspoon chilli powder

1 teaspoon garam masala 

1 tablespoon ginger-garlic paste

1 cup yoghurt

1/2 cup butter

Kasuri methi (dried fenugreek leaves) leaves

Salt and pepper to taste

1/2 cup cream [optional]

1 cup readymade chicken stock [optional]

Step 1: Marinate the chicken pieces with ginger-garlic paste, 1 cup yoghurt and chilli/turmeric powder and set it aside for 4-5 hours. 

Step 2: In a pan, sauté sliced onion, tomatoes, cashews, chilli and garam masala powder. Let it cool and grind it into a thin paste. 

Step 3: Lightly fry (or deep fry if you prefer) the marinated chicken in the insta pot for 4-5 minutes. 

Step 4: Pour the paste into the chicken, add chicken stock, along with some butter and let it slow cook in the pot for approximately 30-40 minutes. 

Step 5: Once cooked, sprinkle some kasuri methi and cream [optional] on it. Serve hot with bread, naan or steamed rice.