Meat/Butter Chicken
| A: | 1 1/2C plain yogurt |
| 2T lemon juice | |
| 1T turmeric | |
| 2T garam masala | |
| 2T cumin, ground | |
| 3# chicken thighs | |
| B: | 8T butter |
| 2 onions, diced | |
| C: | 4c garlic, minced |
| 4T ginger, minced | |
| 1T cumin, whole seed | |
| D: | 1 stick cinnamon |
| 2 tomatoes, diced | |
| 1 jalapeno pepper, minced | |
| 1/2t salt | |
| 2/3C chicken stock | |
| 4T almonds, crushed | |
| E: | 1 1/2C cream |
| 2t tomato paste | |
| F: | 1/2C cilantro, chopped |
| 1. | Combine (A) in covered bowl or plastic bag, refrigerate 30 min, or up to 1 day. |
| 2. | Heat (B) in instant pot over medium high heat (or on machine saute function), saute until onions are translucent. Add (C), continue until onions are starting to caramelize. |
| 3. | Add (A) including marinade to pan, add (D), cover, and pressure cook 14 minutes. Add (E) and stir to combine. |
| 4. | Garnish with (F) and serve. |
Servings: 8