Sorry Phil, typo.  I meant to say use manual and set for a given time.  To pressure cook with the Instant Pot, I just press the Manual button, then set time for 10 mins.  It comes to pressure, then automatically switches off after the set time and then the timer starts counting up from zero, so you can see how many mins it has been sitting, in case the recipe specifies to wait a certain time before manually releasing pressure.

I was given a paperback cookbook which is where I originally found the butter chicken lady, as she is known.  Of course, all the recipes are online now, but it's still been a useful collection.

https://www.amazon.com/Indian-Instant-Pot®-Cookbook-Traditional/dp/1939754542

Tonight I will be winging it again, this time using a can of crushed tomatoes instead of diced and see if that eliminates the need to blend.

PS: it makes perfect soft boiled eggs too.

Robbo

Phil
My Instant Pot doesn't show the actual pressure or temp either but I've never needed that level of detail. I just use manual no set for a given time.  One thing I did read is that the soup setting is useful when cooking yoghurt based curry, to prevent it separating.  When I do use the sauté function it just has high, normal, low settings.  Works well as long as you keep stirring.

Just have yourself a bash at butter chicken and never look back.

Robbo

Great to hear foureyes
I've made a few variations of that recipe. It's very forgiving.  I put one roughly chopped onion in and it definitely added something to the texture after blending.  The basic butter chicken recipe is a good starting point but hard to mess it up and it's such a hands-off prep, I love it.

Robbo

Nice Phil. Useful for so many things and of course you can make base gravy in it in much less time than traditional methods, should you wish.  Enjoy.

Robbo

Nice job, my missis would love them but not for me sir.  Mayonnaise is the food of the devil. Can't bear it.  Get back to curry please.

Robbo

My (American) missis LOVES hotdogs.  They're a bit meh for me, but growing up in the UK, hot dogs came in tins and were essentially watery meat in my opinion. Here in the US, hot dogs are a different animal, so to speak.  Proper meat. I still can't get overly enthusiastic about them, although a chili dog is a great thing to eat with a beer.
Not sure how available it would be in Oz or UK, but Sabrett's red onion sauce is apparently the go-to, essential accompaniment.

Have you ever had German currywurst?  I remember having that in Hannover, or maybe Munich many years ago.  Best hotdog / sausage I've ever had.

Robbo

Hey Livo,
Here in the US, where butchery applies to not only meat, but also the English language, chili is the term they use for both the spicy peppers and the con carne dish too.
When it comes to powder, chili powder is a mix of ground chillies and other spices, to make chili but you can also get chile powder which is purely ground dried red peppers.
My go-to packet mix for chili is Six Gun Chilli Mixin's, the chipotle version is very smoky and delicious.
There's a main spice pack that is very large that you mix with water to add to the fried ground beef, and a small packet of pure ground chili, which I think is cayenne.  I love chipotles in chili.

Robbo

Since discovering the Butter Chicken recipe, cooked in the Instant Pot electric pressure cooker,
https://twosleevers.com/instant-pot-butter-chicken/
I've been experimenting with variations, just winging it basically and I have to say the results have been very satisfactory.  Good enough to just not think about base gravy for the foreseeable future.  Heresy, I know.
If you have a pressure cooker, give it a bash. It's the simplest of methods and makes for very tasty result.  This was my last one:

Ingredients
1 tin diced tomatoes
5 cloves garlic, finely chopped
2 tsp minced ginger
1 tsp turmeric
1 tsp ground cumin
1.5 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1 tsp kasuri methi, crushed / rubbed
1 black cardamom
1 piece cinnamon
1 tsp extra hot chilli powder
3-4 cloves
2 bay leaves
Chopped fresh coriander stems. About 1" of the bottom of a bunch
1 lb boneless skinless chicken thighs or tenderloins work well too

Put everything in the cooker and mix well.
Put the lid on and Cook on 'High' for 10 mins then let pressure release naturally 10 mins then manually release the rest of the pressure.
Remove the chicken and discard the whole spices.
Blend the curry with a stick blender.  It will be quite thin at this stage but that's OK.
Let it cool a good 30 mins or more. Apparently this helps when adding cream later.

Return the chicken to the pot and add:
5-6 Thai chillies, sliced lengthwise
1 tsp garam masala
Some heavy cream.  As this isn't Butter Chicken, I didn't add the whole 4oz cream, just a bit to give it some body.

Turn the cooker on Sauté and bring it to gentle simmer to warm the chicken back up and cook the chillies just enough.  I did try putting the chilies in the first stage but cooking them under pressure just makes them mush and I prefer them a little more solid.

Really simple, and apart from the slight faff of having to blend and then let cool, it's something I'm going to continue experimenting with this and not do base for a bit.

Give it a go?

Robbo

Man, it's 9:18am here and now I'm hungry.
Good job tempest, great spread...

Robbo

I love naga chillies but closest I can get is ghost which aren't quite the same.  I bought a jar of Mr. Naga pickle which is great but pricey.  Your dish looks very good BB.

Robbo