Instant Pot Butter Chicken

13 Mix chicken, yogurt, lemon juice, 1 teaspoon garam masala, and a pinch of salt. Let it sit at least 30 minutes (or overnight).
0 Set the Instant Pot to sauté. Add butter or olive oil. Add chopped onions, garlic, and ginger and cook until softened and fragrant, about 3–5 minutes.
1 Add the marinated chicken and cook for 2–3 minutes, just until the outside starts to turn white.
2 Add remaining garam masala, cumin, paprika, turmeric, Kashmiri chili powder, salt, and pepper. Cook for 1 minute.
3 Pour in tomato sauce. Add heavy cream or coconut milk. Add sugar or honey if using. Stir well.
4 Cancel Sauté mode. Seal lid and cook on High Pressure for 10 minutes. Let pressure naturally release for 10 minutes, then quickly release remaining steam.
5 Open the lid. Stir in crushed kasuri methi and 1 tablespoon butter (optional but recommended). Let sit 3–5minutes before serving.
12 Serve over cooked pasta shells or cooked basmati rice and garnish with fresh chopped cilantro. When serving, on your plate or bowl, drizzle a little heavy cream or coconut milk on top for presentation.
How to Make Basmati Rice
7 Place the rinsed rice in a bowl, cover with warm water, and let it sit for 10 minutes. Drain well.
8 In a medium pot, heat olive oil or butter over medium heat. Add the drained rice and sauté for 2–3 minutes, stirring often until lightly fragrant.
9 Pour in 3 cups of water and add salt. Stir once to combine.
10 Bring to a boil over medium-high heat. Once boiling, cover tightly, reduce heat to low, and simmer for 12–15 minutes, until all water is absorbed.
11 Turn off the heat. Let the rice sit covered for 5–10 minutes, then fluff gently with a fork before serving.