Servings: 6

4 tablespoons unsalted butter, divided 4 tablespoons unsalted butter, divided
1 large onion, coarsely chopped 1 large onion, coarsely chopped
3 cloves garlic, coarsely chopped 3 cloves garlic, coarsely chopped
1 knob fresh ginger, peeled and coarsely chopped 1 knob fresh ginger, peeled and coarsely chopped
1 tablespoon garam masala 1 tablespoon garam masala
1 teaspoon ground turmeric 1 teaspoon ground turmeric
1 teaspoon kosher salt 1 teaspoon kosher salt
1 (28 ounce) can diced tomatoes 1 (28 ounce) can diced tomatoes
2 pounds boneless, skinless chicken breasts (about 4 medium) 2 pounds boneless, skinless chicken breasts (about 4 medium)
1/2 cup heavy cream or coconut milk ½ cup heavy cream or coconut milk
Cooked rice, for serving Cooked rice, for serving

Using the sauté function, melt 2 tablespoons of the butter in IP.
Add the onion, garlic, and ginger and sauté, stirring regularly until the onions begin to brown, about 4 minutes.
Add the garam masala, turmeric, and salt and cook until fragrant, about 1 minute more.
Add the tomatoes and their juices and stir to combine.
Add the chicken breasts and make sure they are covered by the sauce.
Seal the pressure cooker and make sure the vent is closed.
Set the IP to MANUAL, High Pressure and dial down the time to 10 minutes.
Natural release (NPR) for 10 minutes then dona quick release (QR).
Remove the chicken and purée the sauce using an immersion blender.
Transfer the chicken breasts to a cutting board to cool slightly.
Add the remaining 2 tablespoons butter and cream or coconut milk.
Using the immersion blender, purée the sauce again until smooth. (At this point, you can remove and reserve some of this incredible sauce for future use.)
Cut the chicken into 1-inch pieces, return to the butter sauce, and stir to combine.
Serve the butter chicken.
Butter chicken is typically served over basmati rice.