Butter Chicken (Murgh Makhani)

Ingredients

pressure cook
- 2 diced tomatoes (one 14 oz can)
- 5-6 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp ground turmeric
- 1 tsp ground cayenne pepper
- 1 tsp ground paprika
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 lb boneless, skinless chicken thighs
mix in
- 4 oz butter, cubed, or 1/2 cup coconut oil
- 1/2 cup heavy cream or full-fat coconut milk
- 1 tsp garam masala
- 1/4 - 1/2 cup cilantro, chopped

Add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, cumin, salt, and 1 tsp of garam masala, into the pressure cooker. Mix thoroughly and then place the pieces of chicken on top of the sauce.
Cook on high pressure for 10 minutes with a natural release.
Remove the chicken and set aside.
Blend the remaining sauce ingredients and let cool for a few minutes.
Add the butter cubes (or coconut oil), cream (or coconut milk), 1 tsp of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon.
Optionally break the chicken up into smaller pieces (but don't shred) and add it back into the sauce. Heat through.

Yield: 6.3 cups; 53 oz (1503 g)
Good to serve over rice or raw cucumber noodles.
To mage a vegetarian version, replace the chicken with 1/2 cup of water, and then after the sauce is prepared add in paneer, tofu, or steamed veggies.
Replacing the butter and cream with coconut oil and milk results in a very strong coconut aroma and a much thinner sauce, but it still tastes great.