Pressure Cooker Indian Butter Chicken

My sister-in-law first introduced me to Indian Butter Chicken several years ago.  It's incredibly flavorful and delicious!  I recently came across a recipe from Pressure Cooking Today and thought I'd give it a try.  I changed a couple things to fit my family, but mostly followed their recipe.  My 4 year old daughter had 3 servings, and the boys gobbled it up!  It will definitely become a regular!

The pressure cooker made it super easy.  It is much faster than the recipe I made several years ago, but even though it only cooks for 5 minutes you still need to plan 35 - 40 minutes .  It's about 10-15 minutes prep, about 10 minutes to get to pressure, 5 minutes to cook, 10 minutes to release pressure, and few minutes to bring it back to a boil.  It's soooo worth it!  It easily served 8 of us and we have leftovers.

10 boneless skinless chicken thighs
1 29 ounce can tomato sauce
1 medium/large jalapeno, seeded and chopped
2 tablespoons fresh ginger root, peeled and grated (about a 3 inch piece)
1/2 cup (1 stick) butter
2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon salt
3/4 cup heavy cream
3/4 cup Greek yogurt
2 teaspoons garam masala
2 teaspoons ground roasted cumin seeds (roast in a pan on the stovetop for a few minutes)
2 tablespoons cornstarch
2 tablespoons water
1/3 - 1/2 bunch cilantro, minced

1.  Cut the chicken thighs into quarters.

2.  Put tomato sauce, jalapeno and ginger in a blender and blend to a fine puree.

3.  Add butter to pressure cooking pot, select Browning.  When butter is melted and foam begins to subside, add 1/2 the chicken pieces and sear until they are nicely browned all over (about 2-3 minutes).  Remove them with a slotted spoon into a bowl and put aside.  Brown the other 1/2 of the chicken, then place in the bowl also.

4.  Add the ground cumin and paprika to the butter in the pot.  Stir and cook for 10 -15 seconds.  Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot.  Stir together.

5.  Cook on High for 5 minutes.  When timer beeps, turn off and use natural pressure release for 10 minutes, then use the quick pressure release.

6.  Stir in the garam masala and roasted cumin.  Whisk together cornstarch and water in a small bowl.  Stir into the sauce.  Select saute and bring to a boil.  Turn off pressure cooker and stir in cilantro.

Serve with rice.