Instant Pot Butter Chicken by Urvashi Pitre

Ingredients

• For the rice
• 1 cup aged basmati rice, rinsed
• 1 cup water
• 1 tablespoon ghee or vegetable oil
• 1 teaspoon salt
• For the butter chicken
• 1 (14-ounce) can diced tomatoes
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 teaspoon turmeric
• 1/2-1 teaspoons cayenne pepper (adjust to taste)
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 teaspoons good-quality garam masala, divided
• 1 teaspoon ground cumin
• 1 pound boneless skinless chicken thighs, left whole
• 4 ounces butter, cut into cubes (use coconut oil, if dairy free)
• 4 ounces heavy cream (use full-fat coconut milk, if dairy free)
• 1/4-1/2 cups chopped cilantro

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