Apparently butter chicken is not actually Indian, just Indian inspired.  It remains my go-to menu item at Indian restaurants despite it’s dubious origins.  I chalk this up to my infatuation with all things involving tomato cream sauces.  This recipe comes courtesy of the website Jo Cooks and taken some liberty with the spices and ingredients.

2 lbs skinless boneless chicken thighs cut into 1″ pieces, patted dry with a paper towel
3T butter
4T minced garlic
1 T ginger, grated
1 16 oz can diced tomatoes pureed in a blender
2T tomato paste
1T garam masala
2t cumin
1T smoked paprika
1t tumeric
1/2t cayenne pepper
1t salt
1c cream
fresh parley, roughly chopped

Set multicooker to saute.  Melt butter and add garlic and ginger.  Saute for 1 minute, until fragrant.  Add tomatoes, tomato paste, all spices and salt and cook until mixture comes to a simmer.  Add chicken.  If the chicken is not covered by the sauce, add water until it is.  Close lid.  Pressure cook for 5 minutes (or use poultry setting if your cooker has one).  Remove lid and saute sauce for 5 minutes.  Add cream and cook for an additional 5 minutes or until thickened.  Add parsley and serve.