Click on a category to see more recipes in this category
Ingredients
6 Chicken thighs, boneless, skinless, cut into cubes
1 1/2 Cups heavy cream
1 1/2 Cups tomato sauce
1/2 Onion
5 Tablespoons butter
1 Teaspoon garlic minced
1 Teaspoon ginger chopped
1 1/2 Teaspoons chili powder
1 1/2 Teaspoons cumin
3 Teaspoons garam masala
2 Teaspoons corn starch, optional to thicken sauce at the end
Instructions
Turn your Instant Pot to saut�, medium, and add butter.
When butter is melted add cubed chicken and onion.
Cook just enough for chicken pieces to cook just a touch on the outside.
Add all other ingredients into your Instant Pot or pressure cooker and mix together well.
Put lid on and close steam valve.
Set Instant Pot to manual, pressure, low, for 5 minutes. (enough time if cut into bite size pieces, if larger pieces increase time)
When done move steam valve just slightly so steam comes out slowly.
Carefully lift lid. Serve immediately or remove chicken and set to saut� low for just a few minutes. Put some of the hot liquid in a small bowl with 1 teaspoon of cornstarch and whisk together, add back into the pot and stir. Repeat this again with another teaspoon depending on how thick you want the sauce to be.
Sauce will thicken more as it sits. Turn off, add chicken back in, and serve with rice.