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1. Place pressure cooker on heat source set to maximum; melt butter. Cook chicken, onion, ginger and garlic for about 5 minutes or until chicken starts to brown. Stir in garam masala, cumin, coriander, paprika, curry powder, salt, pepper and cayenne; cook for about 2 minutes or fragrant.
2. Stir in puréed tomatoes, almond milk, tomato paste and almond butter. Close pressure cooker. Fit the valve. Press it down and turn to cooking position. When steam escapes through the operating valve continuously, and a regular hissing sound is heard, reduce heat source to low. Set timer for 15 minutes.
3. During cooking, check that the valve murmurs regularly. If there is not enough steam, increase heat source slightly; if there is too much steam, reduce heat source.
4. To release steam: After the heat has been turned off, you have two alternatives: • Slow pressure release: turn the operating valve choosing the speed at which you want to release the pressure until it stops. When the pressure indicator drops again, your pressure cooker is no longer under pressure. • Fast pressure release: dip pressure cooker into a sink filled with enough cold water to reach level of pan handles. When pressure indicator drops again, your pressure cooker is no longer under pressure. Turn the operating valve up to position.
5. When the pressure cooker is under pressure, take great care when moving it without shaking it.
6. Remove lid. Stir in yogurt. Spoon over basmati rice. Sprinkle with cilantro. Serve with lime wedges.
Tip: Garnish with toasted almonds or coconut if desired.