Ingredients

• pressure cook

  • 2 diced tomatoes (one 14 oz can)

  • 5-6 garlic cloves, minced

  • 1 tbsp ginger, minced

  • 1 tsp ground turmeric

  • 1 tsp ground cayenne pepper

  • 1 tsp ground paprika

  • 1 tsp garam masala

  • 1 tsp ground cumin

  • 1 tsp kosher salt

  • 2 lb boneless, skinless chicken thighs

• mix in

  • 4 oz butter, cubed, or 1/2 cup coconut oil

  • 1/2 cup heavy cream or full-fat coconut milk

  • 1 tsp garam masala

  • 1/4 - 1/2 cup cilantro, chopped

Directions

1. Add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, cumin, salt, and 1 tsp of garam masala, into the pressure cooker. Mix thoroughly and then place the pieces of chicken on top of the sauce.

2. Cook on high pressure for 10 minutes with a natural release.

3. Remove the chicken and set aside.

4. Blend the remaining sauce ingredients and let cool for a few minutes.

5. Add the butter cubes (or coconut oil), cream (or coconut milk), 1 tsp of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon.

6. Optionally break the chicken up into smaller pieces (but don't shred) and add it back into the sauce. Heat through.

Notes

• Yield: 6.3 cups; 53 oz (1503 g)

• Good to serve over rice or raw cucumber noodles.

• To mage a vegetarian version, replace the chicken with 1/2 cup of water, and then after the sauce is prepared add in paneer, tofu, or steamed veggies.

• Replacing the butter and cream with coconut oil and milk results in a very strong coconut aroma and a much thinner sauce, but it still tastes great.

Estimated Nutrition

• XXX

References

• Adapted from Indian Instant Pot Cookbook, 2017, p98, by Urvashi Pitre

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