Dice the boneless chicken breasts or thighs into 1.5" chunks. Wash them and pat them dry completely. Coat them with the Tandoori Masala Powder, cayenne pepper, crushed black pepper & salt.
Set the Instant Pot on SAUTE & set it on NORMAL. Add 3 tbsp butter. When the butter is sufficiently hot gently release the chicken pieces and sear them until opaque or lightly golden around the edges.
Set aside the chicken pieces and add more 2 tbsp butter to the pot.
Add all the other ingredients except the cream and the honey, like the tomato sauce, tomato paste, the rest of the dry spices, salt and give everything a very good mix.
De-glaze the pot very well with the help of a spatula so that there are absolutely no bits and crumbs stuck at the bottom of the steel pot of the Instant Pot.
Add back the seared chicken pieces. Give everything a very good mix until all the chicken pieces are well coated with the sauce.
CANCEL the SAUTE function. Close the lid of the Instant Pot. Seal the valve and PRESSURE COOK for 4 minutes on HIGH.
When the pressure cooking cycle is over the Instant Pot will begin to beep. Do a QUICK PRESSURE RELEASE (QPR) by moving the valve from the sealing to the venting position.
Open the lid when the pin drops. Add the heavy cream and the honey, mix well.
CANCEL the Pressure Cook function and turn back the SAUTE function, set it at LOW. Cook down the sauce for 5 more minutes or until it reaches your preferred consistency. The right consistency is that the sauce should be thick enough to coat the back of your ladle.
Garnishing the Butter Chicken dish is totally optional. If you want to add the dry fenugreek leaves do add them as a garnish and mix well with the sauce. However, you can even sprinkle a few finely chopped cilantro and serve it or skip the garnish totally. Enjoy!