Better Pressure Cooker Butter Chicken

seriouseats.com

Jon

subheading: For the Marinating the Chicken:

1 tablespoon kasuri methi (fenugreek leaves) or, alternatively, 2 teaspoons fenugreek seeds (see note)

¼ cup (60ml) plain Greek yogurt, store-bought or homemade

1 tablespoon garam masala, store-bought or homemade

2 teaspoons Diamond Crystal kosher salt (if using table salt, use half as much)

1 teaspoon kala namak (black salt) (optional, see note)

One 1-inch piece of ginger (½ ounces; 14g), peeled and finely grated

2 pounds (900g) boneless, skinless chicken thighs (about 4), cut into bite-size, 1-inch pieces

subheading: For the Makhani Sauce:

1 tablespoon plus 2 teaspoons kasuri methi (fenugreek leaves) or, alternatively, 1 tablespoon fenugreek seeds (see note)

2 whole dried chiles de arbol (see note)

1 pod brown cardamom or, alternatively, 1 pod green cardamom (see note)

1 whole clove

1 tablespoon garam masala, store-bought or homemade

1 tablespoon Diamond Crystal kosher salt (if using table salt, use half as much)

1 ounce (28g) raw cashews (about 12 to 15)

One 28-ounce (800g) can whole fire-roasted tomatoes (see note), strained, with ½ cup of liquid reserved

2 tablespoons (30ml) canola oil or other neutral-flavored oil

1 medium white onion, peeled and cut into ½-inch dice

¼ teaspoon baking soda

One 1-inch piece of ginger (½ ounce; 14g), peeled and thinly sliced

4 cloves garlic, smashed and roughly chopped

½ cup (120ml) heavy cream, plus more for drizzling

4 tablespoons (60g) unsalted butter, cut into 4 pieces

Warm long-grain rice, for serving

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