Cut chicken thighs in half and add to marinade. Place in refrigerator and let marinate 30 minutes or overnight.
Add all sauce ingredients to Vitamix or use an immersion blender to blend the ingredients together. The sauce should be nice and smooth. Set aside.
Selecte Sauté/Browning on your pressure cooker and adjust to highest setting. Allow the cooking pot to fully heat.
Add ghee to cooking pot. Add chicken with all the marinade to cooking pot and mix for one minute.
Pour in chicken broth and deglaze cooking pot, making sure to loosen any stuck on bits.
Pour blended tomato sauce into cooking pot and combine with chicken.
If cooking rice or potatoes at the same time, place a trivet into the cooking pot and place pan of rinsed rice with water or diced potatoes on top of trivet.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high) for 3 minutes.
When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove lid and pan of rice/trivet.
Select Sauté/Browning and adjust to Low/Less. Simmer to reduce sauce.
Once reduced, sprinkle in a pinch of garam masala and kasuri methi (fenugreek). Serve with rice.
If you have a nut allergy, omit the Cashews and stir in 2 Tablespoons of butter after releasing the pressure.A Vitamix, immersion blender or other blender will work to pulverize the sauce.If you are wanting to make this Pressure Cooker Butter Chicken now, but don't have any Ghee, here is what you can do quickly. Use the Sauté or Browning button on your Pressure Cooker and adjust it to "Less" or "Low." Add a stick of butter and let it cook down, removing the water content.If you do not have my Homemade Ginger Garlic Paste on hand, please mince up a Fresh Ginger and Fresh Garlic instead.If using White Meat Chicken, cut the cook time to 2 minutes. You won't be able to successfully cook the rice using this shorter cook time, but Cauliflower will work well.