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Butter Chicken (Fast & Slow)
This Instant Pot version of classic Indian butter chicken is rich and flavorful, but its creaminess is supplied by just 2 tablespoons of butter along with pureed cashews, not by glugs of heavy cream, as often is the case. For best flavor, use roasted salted cashews rather than raw. The cilantro is used at the very end, so to save time and ensure it remains fresh and fragrant, prep it while the chicken cooks. Serve with basmati rice or warm naan.
ounce can whole peeled tomatoes
cup roasted salted cashews
01In a blender, puree the tomatoes with their juices until smooth, about 1 minute; transfer to a medium bowl and set aside. Add the cashews and ¾ cup water to the blender, then puree until smooth, about 1 minute; set aside if pressure cooking or cover and refrigerate if slow cooking. In a large bowl, whisk together the garam masala, cumin, ginger and 2 teaspoons salt. Add the chicken and toss to coat; set aside. On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the chicken and tomatoes, then distribute in an even layer.
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