Ingredients
Chicken Marinade:
2 lbs chicken breasts (or thighs cut into 2-inch cubes)
1 cup plain Greek yogurt
1 tablespoon fresh minced ginger
4 cloves garlic (minced)
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon paprika
1 teaspoon of salt
Sauce:
2 tablespoons olive oil
2 tablespoons butter
1 large onion (diced)
5 cloves garlic (minced)
1 tablespoon ginger (minced)
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon red chili powder
1 tablespoon sugar
14 oz tomato sauce
1 1/4 teaspoons salt (or to taste)
1 cup evaporated milk
1/2 cup heavy cream
Cornstarch Slurry:
2 tablespoons cornstarch
1/2 cup water
Instructions
Chicken Marinade:
In a bowl combine chicken pieces with all of the MARINADE ingredients, cover with plastic wrap and let marinate for 30 minutes or overnight in the fridge.
Sauté:
Click on Sauté function, select High, and when it displays Hot add the olive oil to the IP.
Sauté the chicken in the hot oil in batches, until browned, 2-3 minutes per side. Set aside on a plate and cover with foil.
Add 1/4 cup of water to the pot and scrape any bits that stuck to the bottom.
Sauce:
Add the butter and melt it, add onion, garlic, ginger, cumin, garam masala, paprika, red chili powder, and sugar. Season with salt and saute for 2-3 minutes, until the onion is soft.
Add back the chicken to the pot.
Add the tomato sauce and evaporated milk.
Stir to combine.
Cook:
Cover with the lid, lock it, seal the valve.
Cook on High Pressure for 10 minutes, followed by a 10 minutes Natural Pressure Release, after which do a Quick Release.
Remove the lid.
Set again to sauté mode, then, stir in the cream.
If the mixture is too watery, mix 2 tablespoons cornstarch with 1/2 cup of water and add the slurry to the pot.
Stir and cook for 2-3 minutes.
Adjust for salt and spiciness.
Serve with cilantro, naan and rice
Video credit to
Sweet and Savory Meals Blog
https://www.youtube.com/channel/UCi9nWLW7X6_DWGYHYSJyikg
source
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