Butter Chicken with Spiced Cashews

Butter Chicken with Spiced Cashews

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Ingredients

• 2 tablespoons ghee or vegetable oil
• 2 cups finely diced onions
• 1 teaspoon kosher salt
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• ½ teaspoon ground turmeric
• 3 teaspoons Kashmiri chili powder, divided
• 1 teaspoon Garam Masala, store-bought
• 2 tablespoons tomato paste
• 2 tablespoons chipotle chiles in adobo sauce, puréed or finely chopped
• 1 cup water
• 1 can diced tomatoes (with juice)
• 2 pounds (1 kg) boneless, skinless chicken thighs, cut into 2-inch (5 cm) pieces
• ½ cup raw cashew pieces
• ¾ cup heavy or whipping (35%) cream
• ½ cup chopped fresh cilantro, divided

Directions

1. Using the Sauté function on High, 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. Add the ginger, garlic, turmeric, 2 teaspoons (10 mL) chili powder, garam masala and tomato paste; cook, stirring constantly, for about 1 minute, until fragrant. Stir in the chipotles in adobo sauce, water, tomatoes (with juice) and chicken.
2. Secure the lid and cook on high pressure for 8 minutes. Meanwhile, toast the cashews in a small, dry skillet over medium heat, for 3 minutes, tossing the pan frequently, until lightly browned.
3. Transfer to a medium bowl. Add the remaining 1 teaspoon (5 mL) chili powder and toss to coat. Set aside.
4. Once the chicken is cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
5. 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 (60 mL) cilantro. Transfer the chicken and sauce to a serving dish, garnish with the remaining cilantro and cashews and serve.

Notes