Description
A rich and creamy North Indian curry made in the pressure cooker for maximum tenderness and deep flavor. Finished with butter and heavy cream for a velvety texture.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp unsalted butter, divided
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tbsp minced garlic
- 1 tbsp minced fresh ginger
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 tsp sugar
- 1/2 tsp salt
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to Sauté mode and melt 1 tablespoon of butter. Add chicken pieces and brown them until golden on all sides, then remove and set aside.
- Add another tablespoon of butter to the pot. Stir in the minced garlic and ginger, cooking for about 60 seconds until fragrant.
- Stir in the garam masala and turmeric, toasting the spices for 30 seconds to release their oils.
- Pour in the tomato puree and sugar. Use a spoon to scrape any browned bits from the bottom of the pot to avoid the burn warning.
- Return the browned chicken to the pot and stir to coat. Seal the lid and set to Manual/High Pressure for 5 minutes.
- Perform a natural pressure release for 5 minutes, then vent the remaining steam.
- Stir in the heavy cream and the final tablespoon of butter until the sauce is smooth and glossy.
- Garnish with fresh cilantro and serve hot.