Instant Pot Butter Chicken

1 . Stage

Mix yogurt, ginger-garlic paste, lemon juice, salt, red chile, turmeric, cumin, and garam masala together in a container. Mix in chicken until coated. Marinate in the refrigerator for 1 hour.

2 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion, green chiles, garlic, and ginger. Saute until fragrant, about 1 minute. Add tomato. Stir cardamom, red chile, cumin, coriander, and turmeric in one at a time. Saute until onion is soft and well coated in spices, 2 to 3 minutes. Add cashews. Turn off pressure cooker if pot gets too hot. Let mixture cool.

3 . Stage

Grind onion mixture in a blender, pouring half-and-half in gradually, until a smooth paste is achieved.

4 . Stage

Clean the inside of the pot and return it to Saute mode. Melt butter and add the chicken and marinade. Saute until marinade dries up, 2 to 3 minutes. Turn pressure cooker off if it becomes too hot. Add the onion paste and water as needed. Stir well. Taste and season with salt.

5 . Stage

Close and lock lid. Switch to Meat mode over high pressure according to manufacturer's instructions; set timer for 8 to 10 minutes. Allow 10 to 15 minutes for pressure to build.

6 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish with cilantro and kasoori methi.