Great one pot meal using the Instant Pot. We tend to do it with Coconut Milk, since that can store in the pantry.
Preparation time: 10
Cooking time: 20
1 14 ounce Canned Tomatoes5-6 cloves Garlic1-2 teaspoons minced ginger1 teaspoon Turmeric1/2 teaspoons Cayenne1 teaspoon Smoked Paprika1 teaspoon Salt1 teaspoon Garam Masala1 teaspoon Ground Cumin1 pound Boneless Skinless Chicken Thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)4 ounces butter cut into cubes (use coconut oil if dairy free)4 ounces heavy cream (use full-fat coconut milk if dairy free)1 teaspoon Garam Masala1/4-1/2 cup chopped cilantro
Place all ingredients into an Instant Pot in the order listed, EXCEPT for the final four: butter, cream, 1 teaspoon of the garam masala, and cilantro. Mix the sauce well before you place the chicken on top of the sauce. If it’s frozen, push it into the sauce a bit so it defrosts betterClose the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.Open up the pot and remove the chicken carefully and set asideBlend together all the ingredients, preferably using an immersion blenderAdd the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.It’s best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon