Step-by-Step Instructions

1. 1.Prepare Chicken Marinade

   In a large bowl, combine thick yogurt, ginger garlic paste, 2 tbsp Kashmiri chilli powder, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 4 tbsp gram flour/besan, and salt to taste. Mix all ingredients well until a smooth, uniform paste is formed.

2. 2.Marinate Chicken

   Add 1/2 kg of small chicken thigh pieces to the prepared marinade. Combine well, ensuring every piece of chicken is thoroughly coated. Cover the bowl and let it rest in the fridge for 30 minutes to allow the flavors to meld.

3. 3.Sauté Chicken in Instant Pot

   Switch on your Instant Pot and select the 'Sauté' mode. Add 2 to 3 tbsp of oil to the inner pot. Once the oil is hot, add the marinated chicken pieces. Sauté the chicken, stirring occasionally, for 5 to 7 minutes until it starts to brown and release its juices. Continue sautéing for another 5 minutes until the chicken is cooked through and slightly drier.

4. 4.Remove Chicken and Prepare Base

   Switch off the 'Sauté' mode. Carefully remove the cooked chicken pieces from the Instant Pot and transfer them to a separate bowl. Set aside.

5. 5.Sauté Aromatics and Spices

   Add 4 tbsp of butter to the Instant Pot, stirring it into the remaining juices and spices. Once the butter has melted, add 2-3 cloves, 1/2 inch cinnamon stick, 3-4 cardamom pods, and 1 bay leaf. Stir for a few seconds. Then, add 1 large finely chopped onion and 2 slit green chillies. Fry until the onions change color and become translucent, approximately 5-7 minutes.

6. 6.Add Tomato and Dry Spices

   Add 4 tbsp of tomato puree, 1 tsp Kashmiri chilli powder, and 1 tsp coriander powder to the pot. Mix well and fry for a few minutes until the spices are fragrant and the oil begins to separate from the mixture. Deglaze the inner pot by scraping any browned bits from the bottom.

7. 7.Add Cream and Water

   Pour in 1/2 cup of double cream and 1 1/2 cups of water. Mix all ingredients thoroughly. Taste and adjust the salt if necessary.

8. 8.Combine Chicken and Pressure Cook

   Add the previously sautéed chicken pieces back into the Instant Pot with the gravy. Mix well to ensure the chicken is fully coated. Cancel the 'Sauté' mode.

9. 9.Pressure Cook Butter Chicken

   Close the lid of the Instant Pot and ensure the steam release valve is in the 'Sealing' position. Select the 'Pressure Cook' (or 'Manual') setting on high pressure and set the timer for 3 minutes. Once cooking is complete, allow the pressure to release naturally (NPR).

10. 10.Finish and Serve

    Open the lid. Add 1 tbsp of dried fenugreek leaves (kasuri methi) to the butter chicken. Mix well to incorporate. Serve hot with rice or naan.