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Export 10 ingredients for grocery delivery
Step 1
Trim off the excess fat on the chicken thighs with a pair of kitchen scissors. Cut into chunks. Marinate the chicken with 1/2 tablespoon chili powder and lemon juice. Set aside.
Step 2
Turn on the Instant Pot and set to Saute Mode. When the pot is fully heated, add and melt the butter. Add the garlic, ginger and stir a few times. Add the chicken and saute until the surface turns white.
Step 3
Add the remaining chili powder, tomato paste, ketchup, Garam Masala, salt, sugar and water. Cover the pot and select Manual and set to High pressure for 10 minutes.
Step 4
When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, add the heavy whipping cream and chopped cilantro, stir to mix well.
Step 5
Drizzle more heavy cream on top of the Butter Chicken before serving, if you like.
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