Butter Chicken

I found this on alexandracooks.com. Unfortunately, every time I followed her Instapot version, I'd get a burn warning. Her directions for the stovetop version are just as fast and I've embraced that method! Her site says it makes 10 servings (but I always have to double it for my family of 7 because 1 serving to us is usually like a bird's portion).  My family LOVES this recipe!

INGREDIENTS

14 to 15 oz. crushed tomatoes
2 tablespoons curry powder
1 tablespoon of minced garlic
1 tablespoon of minced ginger
2 teaspoons kosher salt (I use Diamond Crystal brand)
8 boneless, skinless chicken thighs (3.25 pounds)
1 stick (8 tablespoons | 4 ounces) unsalted butter
¼ cup heavy cream
4 to 8 ounces baby spinach, optional, or chopped fresh cilantro
steamed basmati rice or naan, for serving

DIRECTIONS

1. Place the tomatoes, curry powder, garlic, ginger, and salt in a large, wide pot or braiser. Stir to combine. Add the chicken and stir to coat.
2. Cover the pot and bring to a simmer over high heat. Once the mixture is simmering — open the lid to see — lower the heat to medium-low and cook covered for 40 minutes. 
3. Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary. 
4. If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you.