Instant Pot Butter Chicken

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Ingredients for 66 servings

• 9.98 kg boneless skinless chicken thighs, cut in 1 1/2-inch pieces
• 54 ml kosher salt
• 325 ml unsalted butter
• 11 yellow onion, finely chopped
• 55 cloves garlic, minced
• 165 ml grated ginger
• 110 ml garam masala
• 54 ml ground cumin
• 54 ml smoked paprika
• 27 ml ground turmeric
• 14 ml cayenne pepper
• 11 cans tomato sauce, 15 ounces
• 865 ml water
• 1.3 liters heavy cream
• 325 ml cold unsalted butter
• 650 ml chopped cilantro

1. Step 1 of 5

   Toss the chicken with the salt.

2. Step 2 of 5

   Set the Instant Pot to Sauté. Melt 2 tablespoons butter and cook the onion 4 minutes, until soft. Add the garlic, ginger and all the spices and stir 1 minute.

3. Step 3 of 5

   Pour in the water and scrape the bottom well so nothing is stuck; this prevents a burn warning. Stir in the tomato sauce, then add the chicken without stirring it to the bottom.

4. Step 4 of 5

   Lock the lid, set the valve to Sealing and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes, then release the rest.

5. Step 5 of 5

   Switch to Sauté. Stir in the cream and the cold butter and simmer 3 to 5 minutes to thicken. Taste for salt and top with cilantro. Serve with rice or naan.