Instant Pot Butter Chicken

1. Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.

2. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.

3. Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.

4. Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.

5. Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.

6. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.

Tips

Substitute chicken thighs for the breasts if desired.

Use any type of low-fat cream you prefer.