Ingredients

The following ingredients have 7 Servings
  • 2 pounds boneless, skinless chicken thighs or breasts (cut into bite-size pieces)
  • 4 tablespoons butter, (or ghee)
  • 1 large onion, (peeled and chopped)
  • 8-10 cloves garlic, (minced)
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon curry powder
  • 2 teaspoons Garam Masala
  • 1 teaspoon salt
  • 3/4 teaspoon smoked paprika
  • 15 ounces tomato sauce
  • 1 cup heavy cream
  • chopped cilantro (for garnish)

Instruction

  • Place the butter, chopped onions, garlic, ginger, and all spices in the Instant Pot. Set on Sauté for 5 minutes. Stir to make sure the ingredients don't burn. Once the onions are soft, turn off.
  • Pour 1 cup water into the pot. Then use a wooden spoon to scrub the debris off the bottom of the pot. (This ensures the burn notice will not go off!)
  • Add the chopped chicken thighs and canned tomato sauce. Lock the lid into place and turn the Instant Pot on Pressure Cook High for 7 minutes. Once finished, turn the Instant Pot Off, then perform a Quick Release to release the steam pressure. Once the valve button drops, unlock the lid and remove.
  • Stir in the heavy cream. Set the Instant Pot on Sauté again and simmer for 2-5 minutes to thicken the sauce. Sprinkle with chopped cilantro and serve with basmati rice.