Chicken Makhani (Indian Butter Chicken)

                 1 pound boneless skinless chicken thighs
                 3 teaspoons olive oil, divided
                 2 teaspoons curry powder
                 1/2 yellow onion
                 1 jar ALDI Tikka Masala sauce
                 1/2 cup water
                 2 tablespoons butter
                 1/2 cup half and half
                 1 cup basmati rice
                 1 3/4 cup water
                 pinch of salt

                 Cut chicken into bite size pieces.  In a plastic
                 bag add 2 teaspoons of oil and curry powder;
                 add chicken and mix to coat.  Let chicken
                 marinade for 1-24 hours.

                 Slice onion thinly.  In an Instant Pot set to low
                 sauté; add 1 teaspoon of oil and onion; sauté for
                 several minutes.  Add chicken, sauté for 5 minutes.
                 Add Tikka Masala and water.  Set Instant Pot to
                 manual pressure for 9 minutes.  Natural release for
                 5 minutes then quick release.  Set to medium sauté;
                 add butter and half and half.  Simmer for 5 minutes.

                 In a saucepan add water and salt, bring to a boil.
                 Add rice; stir. Return to a boil; cover and turn down
                 as low as possible.  After 1 minutes, remove from heat
                 and let sit 5 minutes.  Fluff rice with a fork.

                 If not using an Instant Pot follow the same recipe except
                 instead of pressure cooking, cover and simmer for 15
                 minutes.