From Uravshi Pitre, InstantPot App

Ingredients

  • 14 1/2 oz diced tomatoes
  • 5–6 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne
  • 1 tsp cumin
  • 2 tsp garam masala, divided
  • 1 tsp salt
  • 1 lb boneless, skinless chicken (breast or thigh)
  • 1/2 cup unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1/2 cup fresh cilantro, chopped

Steps

  1. Combine the tomatoes, garlic, ginger, 1 tsp of garam masala, and the other spices in the Instant Pot. Stir thoroughly. Place the chicken on top of this mixture.
  2. Lock the lid and cook on Manual (Pressure High) for 10 minutes. Let the pressure release naturally. Remove the chicken.
  3. Transfer the remaining sauce to a blender and carefully pulse until smooth. Let the sauce cool slightly, then stir in the butter until melted. Finally, stir in the heavy cream.
  4. Return the chicken to the sauce (or store the extra sauce in jars for later use). Garnish with the chopped cilantro, and enjoy.