To start with, switch on the IP and press 'Sauté' button. Heat butter and oil together.
Add finely chopped our grated onions and sauté for 1 minute or until the onions just sweats soft.
Then, add the chicken cubes, garlic ginger paste and sauté for another 2 minutes.
Now, add the tomato puree, coriander powder, smoked paprika, cayenne pepper, ground turmeric, ground cumin, salt, crushed black pepper, green cardamom powder and the tomato paste. Give it a good mix.
Add ½ to ¾ cup of water followed by garam masala powder, give a stir.
Close and seal the pot with valve in sealing position. Press 'Manual or Pressure Cook' and set the pressure cooking time to 7 minutes on high pressure.
Once the cooking is over and IP beeps, wait for natural release pressure for about 8 to 10 minutes only.
Carefully, do the quick release by moving the pressure valve to venting position.
Open the IP and press 'Sauté' again on low. Add heavy cream and Kasuri Methi, mix.
Simmer for another 3-4 minutes, stir in between. Curry sauce should thicken a bit and reduce. Please do not reduce the sauce too much.
Switch off the Instant Pot. Dish out the butter chicken and serve with naan bread or pulao rice of your choice.
You can garnish the curry with some cream and chopped cilantro while serving.