Ingredients
The following ingredients have 4 Servings
- 2 tablespoons ghee
- 1 onion (diced)
- 5 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 ½ pounds skinless and boneless chicken thighs (cut into quarters)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- ¼ teaspoon ground cumin
- 1 15 ounce can tomato sauce
- 2 green bell peppers (chopped into medium-sized chunks/squares)
- ¼ cup heavy cream or full-fat coconut milk (adjust to preference)
- 1 teaspoon crushed dried fenugreek leaves (kasoori methi)
- Cilantro (garnish)
Instruction
- Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
- Add the garlic, ginger, and chicken. Stir-fry the chicken for 4-5 minutes, making sure to scrape any browned bits off the bottom of the pot.
- Add the spices and give everything a good mix.
- Stir in the tomato sauce.
- Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Press the sauté button, add the bell peppers and cook until they soften to your liking.
- Stir in the cream and fenugreek leaves.
- Garnish with cilantro if desired, then serve.
