1. Set the Instant Pot to “Saute”. Add the butter to the pot and allow to melt.
2. Using a food processor, process the onions and garlic until they form a smooth paste.
3. Once the Instant Pot has heated and the butter has melted (and looks clear), add the onion and garlic paste and stir.  Cook for about 5 minutes.
4. To the pot, add garam masala, cayenne pepper, curry powder, cumin, ground ginger and salt. Stir and cook for about 5 minutes – the spices should be getting fragrant.
5. Add the chicken pieces, stir to coat with the contents of the Instant Pot. Cook 5 minutes.
6. Add tomato paste and stir to combine well with the contents of the pot.
7. Next add the chicken stock and coconut milk. Stir to combine well.
8. Put on the lid of the Instant Pot and set it to “Meat/Stew” on High Pressure for 35 minutes. Make sure the pressure release is closed while cooking.
9. Once cooking has finished, allow the Instant Pot to release pressure naturally for 10 minutes. Then open the pressure release knob.
10. Open the pot and give that delicious butter chicken a stir. Turn on the “Saute” function and allow the sauce to simmer and reduce (uncovered) for about 10 minutes. (If you’d like it thicker see my note at the bottom of the recipe).
11. Serve over top of fresh steamed basmati rice and naan bread.
12. Garnish with chopped cilantro if desired.

Slow Cooker Instructions

Important: You can do the next steps directly in you slow cooker if it has a saute/browning function. If not that’s ok – you can cook the garlic/onion paste with the spices in a pot of the stove and then transfer the ingredients to the slow cooker for the rest of the recipe. The flavours of this recipe are best when the onions/garlic and spices are cooked together before slow cooking, so please don’t skip this step.

1. Add the butter to the pot (or slow cooker if it has a saute setting) and allow to melt.
2. Using a food processor, process the onions and garlic until they form a smooth paste.
3. Once the butter has melted (and looks clear), add the onion and garlic paste and stir.  Cook for about 5 minutes.
4. To the pot, add garam masala, cayenne pepper, curry powder, cumin, ground ginger and salt. Stir and cook for about 5 minutes – the spices should be getting fragrant.
5. You can now transfer the spices and garlic/onion paste to the slow cooker (if they were cooked in a pot on the stove – otherwise, move onto the next step)
6. Add the chicken pieces, tomato paste, chicken stock and coconut milk. Stir to combine well.
7. Put on the lid of the slow cooker and cook on High for 4-6 hours or on Low for 6-8 hours.
8. Serve over top of fresh steamed basmati rice and naan bread.
9. Garnish with chopped cilantro if desired.

Recipe adapted from Jay’s Sweet N Sour Life