Ingredients

The following ingredients have 4 Servings
  • 14.5 ounce can fire-roasted crushed tomatoes ((without chili peppers))
  • 1 tablespoon grated fresh ginger ((from about 1 1/4-inch piece))
  • 2 garlic cloves ((minced; or 1 teaspoon garlic powder))
  • 1 teaspoon garam masala
  • 1 teaspoon kosher salt ((optional))
  • 1 pound boneless skinless chicken thighs ((trimmed))
  • 2 tablespoons unsalted butter ((cut into cubes))
  • ¼ cup heavy cream
  • 2 cups fully cooked rice
  • Fresh lime juice, chopped fresh cilantro, and/or naan bread, optional

Instruction

  • Stir together the tomatoes, ginger, garlic, garam masala, and salt (if using) in the multi-cooker.
  • Nestle the chicken into the tomato mixture. Lock the lid and set to cook on high pressure for 10 minutes.
  • When cooking is complete, press "cancel" and let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure. (There may not be any.)
  • Chop the chicken in the pot with a pair of kitchen scissors, or shred with two forks.
  • Stir in the butter and cream.
  • Serve over rice with plain yogurt, chopped or thinly sliced cucumbers, lime juice, cilantro, and/or naan bread as desired.