Author: Urvashi Pitre from Food52 with some adjustments from Liz Bergstrom
For the Rice
1 cup aged basmati rice, rinsed well
1 cup water
1 tablespoon ghee or vegetable oil
1 teaspoon salt
For the butter chicken
15oz tomato sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon turmeric
1 teaspoon salt
2 teaspoons good-quality garam masala, divided
1 teaspoon ground cumin
1 pound boneless skinless chicken thighs, left whole
12oz can coconut milk
1/4 to 1/2 cup chopped cilantro
1. Combine all ingredients for the rice, place in a 6 or 7 inch heat-safe pan, and set aside.
2. Place tomatoes, ginger, garlic, chicken, turmeric, salt, 1 teaspoon garam masala, and cumin into your multi-cooker. You are putting in everything except the butter, cream, cilantro, and 1 remaining teaspoon of garam masala. Mix well.
3. Place a tall steamer rack/trivet on the top of the chicken mixture, and place the uncovered rice on the rack
4. Press manual or Pressure cook button, set the timer to 10 minutes and cook.
5. Once it is done cooking, keep the steam and allow the pot to cool for 10 minutes, undisturbed. Then release the pressure and open the pot. Remove and set the cooked rice aside. Remove the chicken and shred. Add chicken back into the pot. Let sauce cool and stir in coconut milk, cilantro and garam masala.
6. Serve with rice.
If you do not have a trivet, you can create one with parchment paper and tinfoil. Take the parchment paper and lay it on the counter. Take tinfoil and place on top. Fold parchment corners with the tinfoil to create a little circle barrier between the sauce and the rice heat-safe pan.
We used a 6" Nordicware round cake pan.