Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1/2 large onion, finely chopped
  • 4-1/2 teaspoons minced fresh gingerroot
  • 4 garlic cloves, minced
  • 1 tablespoon garam masala
  • 2-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1 can (29 ounces) tomato puree
  • 1/3 cup water
  • 1 jalapeno pepper, halved and seeded
  • 1 bay leaf
  • 1 tablespoon cornstarch
  • 1-1/2 cups plain yogurt
  • Hot cooked basmati rice
  • Chopped fresh cilantro, optional

Instruction

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook onion until tender. Add ginger and garlic; cook 1 minute. Stir in seasonings and cook 30 seconds. Press cancel. Add chicken, tomato puree, water, jalapeno and bay leaf. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high; cook for 10 minutes. Quick-release pressure. Discard jalapeno and bay leaf., Select saute setting and adjust for medium heat; bring mixture to a boil. In a small bowl, mix cornstarch and yogurt until smooth; gradually stir into sauce. Cook and stir until sauce is thickened, about 3 minutes. Serve with rice. If desired, sprinkle with cilantro.