¼tspdried fenugreek (also called methi) (optional)crushed between your fingers
Combine the chicken with the ingredients to marinate. Mix well and set aside.
Place the onion, garlic, and ginger in a food processor and chop very finely.
Turn Instant Pot on sauté mode. Once hot, add ghee, oil and chopped onion mixture.
Sauté for about 8-10 minutes, until the onions are golden. Meanwhile, blend the tomatoes in the food processor.
Add the blended tomatoes, tomato paste, Serrano pepper, spices, salt and sugar and sauté for 6-7 minutes. Once the tomatoes have broken down well and most of the moisture has evaporated, add the water and marinated chicken. Mix well to coat the chicken and close the pressure cooker.
Cancel sauté and pressure-cook on high for 8 minutes. Let the pressure release naturally for 5-7 minutes. Then, manually release any remaining pressure.
Once safe to do so, open the lid and turn to sauté mode. Once the butter chicken is to desired consistency, cancel sauté mode and add in the butter, heavy whipping cream, and dried fenugreek (if using). Garnish with garam masala and cilantro. Serve with naan or rice.
*You may also substitute 1 8-oz can tomato sauce along with 1 tomato instead of 3. If you do so, reduce the salt and rest of the spices accordingly.