| Ingredients: 14 Ounce(s) tomatoes, diced canned 2 Tablespoon(s) ginger garlic paste 1 Teaspoon(s) turmeric 1 Teaspoon(s) cayenne pepper 1 Teaspoon(s) paprika 2 Teaspoon(s) garam masala 1 Teaspoon(s) cumin 1 Teaspoon(s) salt 1 Pound(s) chicken thighs, boneless skinless 4 Ounce(s) cubed butter 1/2 Cup(s) cream, heavy 1/2 Cup(s) chopped cilantro |
Directions:
Add tomatoes, garlic, ginger, turmeric, cayenne, paprika, 1 tsp garam masala, cumin, and salt to instapot. Mix thoroughly, then place chicken pieces on top of the sauce. Cook on high pressure for 10 minutes. Allow pressure to release naturally. Remove chicken and set aside. Use an immersion blender to blend the sauce until smooth. Let sauce cool. Add butter cubes, cream and 1 tsp of garam masala. Stir until incorporated. The sauce should be thick enough to coat the back of a spoon. Remove half the sauce and freeze for later use or refridgerate up to 3 days. Return the chicken to the instapot and set to saute to warm the chicken through. Serve over basmati rice. |