Trim off the excess fat from the chicken thighs using a pair of kitchen scissors and cut them into chunks. Marinate the chicken with half a tablespoon of chili powder and lemon juice. Set aside.
Turn on the Instant Pot and set it to Saute Mode. When the pot is fully heated, add the butter and melt it.
Add the finely minced or pureed garlic and ginger to the melted butter. Stir them a few times.
Add the marinated chicken pieces to the pot and sauté until the surface turns white.
Add the remaining chili powder, tomato paste, ketchup, garam masala, salt, sugar, and water. Stir well to combine.
Cover the pot, select Manual, and set it to High Pressure for 10 minutes.
When the cooking time is up, turn to Quick Release and remove the cover.
Add the heavy whipping cream and chopped cilantro to the pot. Stir together to create a luxurious sauce.
Drizzle additional heavy cream on top of your Butter Chicken before serving for added richness.
