Servings: 6

2 tablespoons ghee 2 tablespoons ghee
1 large yellow onion finely diced 1 large yellow onion finely diced
2 pounds boneless skinless chicken breasts, patted dry 2 pounds boneless skinless chicken breasts, patted dry
1 cup canned tomato puree 1 cup canned tomato puree
1/2 cup water ½ cup water
1 package Epicure Butter Chicken 1 package Epicure Butter Chicken
1/2 cup canned coconut cream ½ cup canned coconut cream
2 tablespoons tomato paste 2 tablespoons tomato paste
1/2 cup chopped fresh cilantro ½ cup chopped fresh cilantro
 
Cucumber Raita Cucumber Raita
3 persian cucumbers 3 persian cucumbers
1 cup greek yogurt or plain yogurt 1 cup greek yogurt or plain yogurt
1/2 teaspoon kosher salt ½ teaspoon kosher salt
1/4 teaspoon ground cumin ¼ teaspoon ground cumin
1 tablespoon cilantro chopped 1 tablespoon cilantro chopped
 
To Serve To Serve
6 to 12 Brioche buns 6 to 12 Brioche buns

Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot.
Add the chicken, tomato puree, water, Epicure packet and stir to combine.
Secure the lid and set the Pressure Release to Sealing. Select the Poultry setting and set the cooking time for 13 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam.
Open the pot.  Allow chicken to cool down for a few minutes and then using a hand mixer shred the chicken. Note: You can also take the chicken breasts out and shred then using forks. Then return the shredded chicken back to the pot.
Add coconut cream, tomato paste, and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
To make the cucumber Raita, in a small bowl, add peeled and grated cucumbers and whisked yogurt. Stir in salt and ground cumin and garnish with cilantro.
Serve pulled butter chicken on brioche buns or rolls. Sprinkle with cilantro and serve with cucumber raita.

Based on recipe from the Ministry of Curry  Based on recipe from the Ministry of Curry