Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cubed
- 1 cup heavy cream or coconut cream
- 1/4 cup unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Set your instant pot to ‘Sauté’ mode. Add the butter and let it melt. Sauté the chopped onions, minced garlic, and grated ginger until fragrant and translucent, about 3-4 minutes.
- Stir in garam masala, cumin, chili powder, salt, and pepper. Cook for another minute to toast the spices. Add the chicken cubes and stir to coat with the spice mixture. Sear the chicken for 3-5 minutes until slightly browned.
- Pour in the crushed tomatoes and combine well. Secure the lid and set the pressure cooker to ‘High’ pressure for 8 minutes. Allow natural release for 10 minutes after cooking.
- Quick-release the pressure, then open the lid. Stir in the heavy cream or coconut cream until the sauce is creamy and well blended. If desired, simmer on ‘Sauté’ mode for a few minutes to thicken the sauce further. Garnish with fresh cilantro before serving.
Notes
- Use boneless chicken thighs for more tender and flavorful meat.
- Adjust the spice level by adding more chili powder or cream according to your preference.
- Toast the spices before adding the chicken for a deeper flavor.
- Serve with basmati rice or naan for an authentic Indian meal.
- Try adding zucchini noodles for a low-carb variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
- Diet: Dairy-Free, Gluten-Free (if dairy-free cream used)
Nutrition
- Serving Size: 1 cup
- Calories: 430 kcal Kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 33 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 115 mg