Ingredients

The following ingredients have 6 Servings
  • 6 chicken thighs (boneless, skinless, cut into bite size cubes)
  • 1 1/2 c heavy cream
  • 1 1/2 c tomato sauce
  • 1/2 onion
  • 5 tbsp butter
  • 1 tbsp garlic (minced)
  • 1 tbsp ginger (chopped)
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cumin
  • 3 tsp garam masala
  • 2 tbsp corn starch (optional to thicken sauce at the end)

Instruction

  • Turn your pressure cooker to saute, and add your butter.
  • When butter is melted add cubed chicken and onions.
  • Cook just enough for chicken pieces to cook just a touch on the outside and are no longer pink.
  • Add all other ingredients into your pressure cooker and mix together well.
  • Put lid on and close steam valve.
  • Set to low pressure for 5 minutes.
  • When done allow to naturally release for 1 minute (to avoid splatters), then do a quick release.
  • Carefully lift lid. Serve immediately or remove chicken and set to saute low for just a few minutes. Put some of the hot liquid in a small bowl with 1 tbsp of cornstarch and whisk together, add back into the pot and stir. May do this again with another tbsp. depending on how thick you want the sauce to be.
  • Sauce will thicken more as it sits. Turn off, add chicken back in, and serve with rice and/or naan.