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.