Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 1 cup tomato sauce (plain canned sauce)
- 3 tablespoons butter, divided
- 1/2 cup heavy cream (or full-fat coconut milk)
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust for heat)
- 1 teaspoon salt
- Fresh cilantro for garnish
Instructions
- Turn your Instant Pot to the Sauté setting. Melt one tablespoon of butter and add the diced onions. Cook for 2 to 3 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant. Add the garam masala, turmeric, cumin, chili powder, and salt. Stir the spices for about 1 minute to “bloom” them, which unlocks their deepest flavors.
- Add the chicken pieces to the pot and stir to coat them in the spice mixture. Pour the tomato sauce over the top. Do not stir too much; just ensure the chicken is mostly covered. Secure the lid and set the valve to the Sealing position. Select Manual/Pressure Cook on High for 6 minutes. Once the timer beeps, perform a Quick Release by carefully moving the valve to the Venting position.
- Open the lid once the pressure is fully released. Select the Sauté setting again. Stir in the remaining two tablespoons of butter and the heavy cream. Let the sauce simmer for 2 to 3 minutes until it thickens slightly and reaches a rich, orange hue. Taste and add more salt if needed. Garnish with fresh cilantro and serve immediately over basmati rice or with warm naan bread.
- Cook Time: 20 minutes