Step 1

In a bowl take chicken pieces, add yogurt, kashmiri chili powder or paprika, salt, ginger garlic paste, lemon juice and mix well.

Step 2

Cover and marinate for 15 to 30 mins, or prepare ahead and marinate for overnight in refrigerator.

Step 3

Set Instant pot to saute mode high, add 4 tbsp of unsalted butter.

Step 4

Once the butter stops sizzling, add the marinated chicken pieces, cook until golden brown approximately 5 to 7 minutes.

Step 5

Switch off the heat and take out the chicken pieces and set aside.

Step 6

To the same pot with left over butter, add onion, tomatoes, garlic, chopped ginger, salt, chili powder or cayenne pepper, Kashmiri chili powder or Paprika, cashews and water.

Step 7

Give a good mix and make sure no browning sticking to the pot (do not skip this step).

Step 8

Close the lid and make sure that the vent is in the sealing position.

Step 9

Pressure cook manually for 5 minutes and allow natural pressure release for 10 minutes. Then do quick pressure release.

Step 10

Add the curry mixture to the blender and grind them into a fine paste. Your Base gravy is ready.

Step 11

Turn on sauté mode at low, add heavy cream, 1 tbsp of butter, sugar, cooked chicken pieces, garam masala, dried fenugreek leaves or chopped cilantro. Mix all together. Cook for a minute.

Step 12

Switch off the Heat (press cancel).

Step 13

Serve this delicious butter chicken hot and enjoy along with basmati rice, jeera rice, or naan.