NOTE: Instant Pot version
| Prep Time | 10 min |
| Pressure Cook Time | 6 min |
| Servings | 6 |
Chicken in spiced tomato sauce, often served over rice. This is a reliable recipe with comparatively light prep. The most time consuming part is cutting up the chicken.
Ingredients
| 3 | tablespoon | unsalted butter |
| 5 | cloves | garlic (about 5 t crushed or minced) |
| 2 | in | ginger root (about 2 T grated) |
| 2 | teaspoon | garam masala |
| 1 | teaspoon | ground cumin |
| 1 | teaspoon | smoked paprika |
| 1 | teaspoon | ground tumeric |
| 1/2 | teaspoon | chili powder (optional) |
| 1 | teaspoon | salt (optional: to taste) |
| 1 | teaspoon | sugar (unneeded, optional) |
| 1 | can | (15oz) tomato sauce |
| 2 | pound | chicken thighs (skinnless, boneless,bite size) |
| 1 | cup | heavy whipping cream (half and half, yogurt, etc) |
| 2 | tablespoon | garnish (optional: parsley, mint, cilantro, etc) |
Directions
- Using the saute setting on the instant pot, saute garlic and ginger in melted butter. Cook until fragrant (about 1 minute).
- Add the remaining spices (garam masala, cumin, paprika, tumeric, chili, salt, and sugar). Stir, and cook for a minute.
- If needed, deglaze pot with splash of water.
- Turn off the saute setting.
- Add the tomato sauce with ¼ cup of water.
- Add the chicken thighs, give everything a mix.
- Pressure cook for 6 minutes at high pressure.
- When cycle ends, quickly release the steam.
- Remove lid. Restart saute mode.
- Stir in the cream.
- Reduce sauce as appropriate.
- Taste the sauce and see if you need to add a little bit more salt.
- Serve warm over rice with chopped parsley or cilantro.