• Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Allow to marinate 30 minutes.
• Start the pressure cooker in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
• Add the rest of the oil to the pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
• Add water and deglaze the pot making sure nothing is stuck to the bottom.
• Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken and stir it.
• Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
• Add cream, fenugreek leaves and stir well. Garnish with cilantro.

Making makhani paste

• First mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water in a medium saucepan.
• Cook everything without a lid till the tomatoes and onions soften. Cook for about 14 to 15 minutes on a medium flame. Allow this mixture to cool.
• When the ingredients are warm or cool, add everything including the stock (the water in which the ingredients were cooked) in a good blender or grinder. Grind to a smooth and fine paste.
• Remember there should be no small pieces of cashews or spices. Everything should be ground very well till fine and smooth.

Making paneer makhanwala

• Heat butter in the same pan or another pan. Make sure the pan is dry when you add the butter. Add tejpatta (Indian bay leaf) and sauté for a few seconds.
• Add the ground makhani paste. Stir well to mix with the butter
• Add kashmiri red chili powder which gives a good color and is less spicy. You can also use deghi mirch or sweet paprika
• Stir well and saute the masala on a medium heat.
• Keep stirring often. You have to sauté the masala till you see the butter leaving the sides. It has to sautéed really well. This takes time but patience is the key.
• Sauteing the masala paste takes about 20 to 22 mins on a medium to medium-high heat. Check the step by step photos (picture number 9) for the consistency of how the masala paste should be before you proceed to the next step.
• Add slit green chilies, salt and water. Again stir very well to make an even curry mixture. Cook for 4 to 5 minutes.
• Then add sugar and again stir. If you want to add honey instead of sugar then kindly check the notes section below.
• Add the paneer cubes. Mix gently and switch off the heat.
• Lastly add the light cream, crushed kasuri methi (dry fenugreek leaves) and garam masala powder.
• Mix very well and switch off the heat. Check the taste of gravy and add more salt or sugar as needed.
• Serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and cilantro leaves, hot or warm with naan or roti.