My other half loves all varieties of curry (i.e. Japanese curry, Indian curry, Thai curry, etc)! The sad thing about curry is that a lot of them are not sharable with kids because of the heat. Butter chicken is one of the curries where I don’t have to cook separately for my young kids! I have been in the search for a good and easy butter chicken recipe ever since I started my cooking journey, after numerous attempts, I finally found the one that I’m settling with! The spices used in this recipe is relatively less and easier to find, and the time required to cook is much less with the help of a pressure cooker!

INGREDIENTS (3-4 servings)
Chicken Thigh Meat	2 Pieces (1lb / 450g)
Butter	4 Tablespoons / 50g
[SPICES] Minced Garlic	1 Tablespoon
[SPICES] Minced Ginger	1 Tablespoon
[SPICES] Garam Masala	2 Teaspoons
[SPICES] Ground Coriander	2 Teaspoons
[SPICES] Ground Paprika	2 Teaspoons
[SPICES] Ground Chili Powder	¼ Teaspoon
[SPICES] Ground Cardamom (Optional)	A Pinch
[SPICES] Cinnamon Stick	1
Tomato Paste	2 Tablespoons
Tomato Sauce	10oz / 300g
Sugar	1 Tablespoon
Heavy Cream	¾ Cup / 200ml
Lemon Juice	½ Tablespoon
Salt	1 Teaspoon

DIRECTIONS

1. De-skin the chicken thigh meat and cut into bite-size pieces.
2. Turn on the Instant Pot pressure cooker on sauté mode and melt the butter.
3. Add [SPICES] ingredients to the pot, stir well and cook very briefly.
4. Add chicken meat, tomato paste, tomato sauce and sugar to the pot, mix well and cook for a few minutes.
5. Turn off sauté mode, cover the pressure cooker with a lid and cook for 7 minutes (high pressure).
6. When the pressure cooker has finished cooking, release the steam. Add the heavy cream, lemon juice and salt, stir well and sauté for a few minutes until sauce has slightly thickened. (It available, it would be best to cover the pressure cooker with a glass lid in order to keep the liquids in during the sauté.)
7. Serve butter chicken with steamed rice or warm naan.
8. DŌZO!

Recipe adapted from [40aprons]