Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons unsalted butter
  • ¼ cup minced onion (optional)
  • 5 cloves garlic minced
  • 2 teaspoons fresh ginger (grated)
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • ½ teaspoon salt
  • 3/4 cup low-sodium chicken broth
  • 15 ounces crushed tomatoes
  • 1 pound chicken breasts or thighs, boneless and skinless (cut into 1-inch pieces)
  • 1/4 cup heavy cream
  • Cilantro for serving

Instruction

  • Turn your Instant Pot to the saute setting and let heat until it reads hot.
  • Add the butter and onion and saute for 2-3 minutes. Add in the garlic, and ginger and saute for one minute longer.
  • Add the spices and tomato paste and saute for 1-2 minutes, or until spices are fragrant. Be careful not to burn the spices or tomato paste. Turn the Instant Pot OFF.
  • Add in the chicken broth and scrape up any browned bits on the bottom of the inner pot.
  • Add the crushed tomatoes and chicken and stir to combine.
  • Close the lid and set to cook on high pressure for 5 minutes. (Hit Manual or Pressure Cook and adjust the time to 5 minutes using +/- buttons.)
  • Once the cooking time has elapsed, let the pressure release naturally for 10 minutes. Do a quick pressure release of any remaining pressure to open the lid to the Instant Pot.
  • Turn the Instant Pot back to saute. Hit cancel and then saute.
  • Add in the heavy cream and simmer for 3- 5 minutes, stirring occasionally, until the sauce begins to thicken. Turn the Instant Pot Off.
  • Serve warm over rice and with naan.