I recall that Jamie Oliver managed to make butter chicken without butter (or fenugreek, for that matter) – the subject of much Uncle Roger derision. I think it also featured sun-dried tomatoes and, of course, olive oil. It probably tasted as good as it sounds.
I am getting a lot of use out of our Foodi, which is nice as there is always the danger of yet another unused kitchen gadget. Chinese cultural appropriation duck last night – brown the duck legs, fried up shallots, ginger, garlic in the duck fat, add five-spice, ground coriander, a touch of cayenne, some whole star anise, then deglaze the pan with a generous splash of rice wine vinegar and soy sauce, add the duck legs and some stock and then pressure cook for 45 mins. Take off the lid and reduce the sauce till thick while the rice is cooking. Two pots, job done. I think I bastardized some recipe for ribs, it's lost to time.