Ingredients

The following ingredients have 4 Servings
  • 1.5 pounds boneless skinless chicken thighs ((Note 1))
  • 1 small yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce ((Note 2))
  • 1 (13.5-ounce) can coconut milk
  • 1/3 cup plain greek yogurt ((Note 4))
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons salted butter ((Note 5))
  • 1 tablespoon garam masala ((Note 6))
  • 1 teaspoon ground coriander seed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cayenne

Instruction

  • Add Ingredients (Note 8): Stir together onions, garlic, tomato sauce, coconut milk, yogurt, and all seasonings in pressure cooker pot (Note 9). Pat chicken thighs dry with paper towels. Trimming off and discarding excess fat, cut meat into 1-inch chunks. Add meat to pot, stirring until coated with sauce.
  • Pressure Cook: Cover and seal lid (Note 10). Cook at high pressure for 10 minutes, followed by quick pressure release (Note 11).
  • Thicken Sauce: Uncover and turn on saute mode for medium heat. Boil until liquid thickens into stew-like consistency, about 15 minutes, stirring occasionally to prevent sticking along bottom of pot. Turn off saute mode.
  • Finish & Serve (Note 12): Stir in butter and 2 tablespoons chopped cilantro until butter is melted. Serve into bowls, and garnish with remaining 1 tablespoon cilantro.