Butter Chicken

Butter Chicken with Carrots using a Pressure Cooker.

4 to 6 chicken thighs or substitute any 1.5 to 2 lbs chicken cut up into chunks.

4 tablespoons butter.

One diced onion.

One diced carrot.

2 tablespoons minced fresh ginger.

3 minced garlic cloves

1 tablespoon curry powder

1 teaspoon salt

2 teaspoons garam masala

3/4 teaspoon smoked paprika

1/2 can imported San Marzano tomato - about 14 ounces.

1 cup heavy cream

Place the butter in pressure cooker on saute, add chopped onions and carrots and season with pinch of salt and pepper. Saute until onions are translucent. Add ginger and saute 5 more minutes then add garlic and all spices in the Instant Pot . Saute additional 3 to 5 minutes, stirring to make sure not to burn the the garlic and spices. Add tomatoes and chicken, stir to incorporate. Secure lid on pressure cooker and cook on high pressure for 15 minutes. Release pressure then add in cream then reset pressure cooker to simmer and stir occasionally for 15 additional minutes. Serve as is or with rice.