Instant Pot Indian Butter Chicken

thetakeout.com

Amanda Crouch

1 Tbsp. gheeor vegetable oil

2 cups ﬁnely diced onions

1 tsp. Kosher salt

1 Tbsp. minced ginger

1 Tbsp. minced garlic

½ tsp. ground turmeric

3 tsp. Kashmiri chili powder, divided (or 3-to-1 paprika-to-cayenne, see note above)

1 tsp. Garam Masala

2 Tbsp. tomato paste

2 Tbsp. chipotle chiles in adobo sauce, puréed or ﬁnely chopped

1 cup water

1 can (14 oz.) diced tomatoes, with juice

2 lbs. boneless, skinless chicken thighs, cut into 2-inch pieces

½ cup raw cashew pieces

¾ cup heavy or whipping cream

½ cup chopped fresh cilantro, divided

Directions at thetakeout.com

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