Ingredients

The following ingredients have 6 Servings
  • 6 boneless (skinless chicken thighs)
  • 2 tablespoons olive oil (divided)
  • Salt and freshly ground black pepper
  • 1 tablespoon garam masala
  • 1 cup chopped onion
  • 3 cloves garlic (minced)
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Pinch of cayenne
  • 1-1/2 cups chopped canned tomatoes (undrained)
  • 1/2 cup yogurt
  • 1/2 cup heavy cream
  • 2 tablespoons fresh cilantro (chopped)
  • 3 cups steamed basmati rice

Instruction

  • Trim any excess fat from the chicken thighs, cut into bite-sized pieces and place in a large bowl.
  • Drizzle with 1 tablespoon of the olive oil, sprinkle with 1/2 teaspoon salt, a few grinds of black pepper and the garam masala. Stir to combine and set aside.
  • Press the “sauté” button on the Instant Pot and add the remaining tablespoon of olive oil along with the onion and sauté until softened, 3 to 4 minutes.
  • Add the garlic, ginger, turmeric, cumin, coriander and cayenne, and continue cooking 2 minutes longer.
  • Add the tomatoes and chicken and combine thoroughly. Cancel the “sauté” function and lock the cover onto the Instant Pot. Use the “manual” function to set the Instant Pot to cook for 5 minutes at high pressure.
  • While the chicken cooks, whisk the yogurt and heavy cream together in a small bowl and set aside.
  • Once the chicken is done cooking, leave the Instant Pot on the "Keep Warm" setting, allow the pressure to release naturally for 5 minutes, then carefully open the valve to release the remaining pressure.
  • Remove the lid and gradually stir in the yogurt-cream mixture until well blended. Taste the sauce and adjust the seasoning as needed.
  • Let the chicken warm for about 2 minutes longer, then plate individual servings of rice and top with chicken and sauce.
  • Garnish with fresh cilantro and serve with wedges of toasted naan if desired.