Crockpot/Instantpot Butter Chicken

Crock Pot/Instant Pot Butter Chicken

4-6 boneless chicken thighs cut into bite-sized pieces
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add:

15 green cardamom pods (I put them in a tea infuser)
2 tsp curry powder
1 tbsp red curry paste
2 tsp tandoori masala
1 tsp garam masala
1 can coconut milk
1 cup plain yogurt (add after releasing pressure)
1 can tomato paste
Salt to taste

Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours.

For Instant Pot
Saute in bottom of pot
Add 1/2 cup of water to spice mixture (If needed)
8 minutes then 10 NPR