Recipe: Instant Pot Butter Chicken With Spiced Cashews

Serves 6.

Note: Kashmiri chili powder is very red in color; a substitute would be to use paprika with some cayenne added. From "The Complete Indian Instant Pot Cookbook," by Chandra Ram.

• 2 tbsp. ghee (clarified butter) or vegetable oil

• 2 c. finely diced onions

• 1 tsp. kosher salt

• 1 tbsp. minced ginger

• 1 tbsp. minced garlic

• 3 tsp. Kashmiri chili powder, divided (see Note)

• 1 tsp. garam masala (a spice blend)

• 2 tbsp. tomato paste

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

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

• 1/2 c. raw cashew pieces

• 3/4 c. heavy whipping cream

• 1/2 c. chopped fresh cilantro, divided

Directions

Using the sauté function on high on the Instant Pot, heat the ghee in the inner pot for about 1 minute, until shimmering. Add the onions and salt; cook, stirring occasionally, for about 4 minutes, until the onions are softened.

Meanwhile, toast the cashews in a small, dry skillet over medium heat, for 3 minutes, tossing the pan frequently, until lightly browned. Transfer to a medium bowl. Add the remaining 1 teaspoon chili powder and toss to coat. Set aside.

Once the chicken is cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.

Remove the lid. If the sauce is watery, use the sauté function on high to simmer the mixture for 5 minutes, until the sauce is reduced to the desired consistency. Stir in the cream and 1/4 cup cilantro. Transfer the chicken and sauce to a serving dish, garnish with the remaining cilantro and cashews, and serve.

Nutrition information per serving:

Calories435Fat28 gSodium719 mg