Butter Chicken (Pressure cooker)

INGREDIENTS 

2 cans diced tomatoes

8 cloves garlic, minced

2 tsp ginger, minced

2 tsp paprika

2 tsp ground cumin

1 tsp chilli flakes

2 tsp garam masala

2 tsp salt

2 tsp turmeric

1 cup water

1 kg chicken thighs, roughly chopped

To finish the sauce

200g butter, roughly chopped

1 tsp garam masala 

250 ml thickened cream

METHOD 

Place all the ingredients except the chicken, butter and cream into a pressure cooker. Stir to combine, then add in the chicken. Cook under pressure for 20 mins, then turn off the heat and allow to cool for 10 mins before releasing the pressure.

Remove the lid and allow to cool for 5 mins before adding in the butter and garam masala. Once the butter has melted, add in the cream and stir to combine. Warm back up over a low heat if needed and serve with basmati or jasmine rice.

Note: if you are cooking a half portion, reduce cooking time to 15 mins.