Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240ml) plain yogurt (full-fat or low-fat)
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) ground ginger
  • 1 teaspoon (5ml) garlic powder
  • ½ teaspoon (2.5ml) garam masala
  • ½ teaspoon (2.5ml) ground turmeric
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1.25ml) cayenne pepper (optional)
  • 2 tablespoons (30ml) butter, unsalted
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 1 teaspoon (5ml) garam masala
  • ½ teaspoon (2.5ml) ground cumin
  • ½ teaspoon (2.5ml) smoked paprika
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30ml) chopped fresh cilantro, for garnish (optional)
  • Salt to taste

Instructions:

  1. In a bowl, combine chicken with marinade ingredients. Mix well, cover, and refrigerate for at least 30 minutes (or up to overnight).
  2. Turn on the Instant Pot to the Sauté function. Melt butter. Add onion and sauté until softened and translucent. Add garlic and ginger, and cook for another minute until fragrant, being careful not to burn.
  3. Stir in garam masala, cumin, and smoked paprika. Cook for 30 seconds until fragrant. Add crushed tomatoes and stir to combine.
  4. Add marinated chicken to the Instant Pot. Stir well, making sure the chicken is submerged in the sauce.
  5. Secure the lid of the Instant Pot, ensuring the valve is set to Sealing. Cook on Manual or Pressure Cook setting for 10 minutes.
  6. Allow the Instant Pot to naturally pressure release for 10 minutes, then manually release any remaining pressure.
  7. Carefully open the lid. Stir in heavy cream. Season with salt to taste.
  8. Garnish with fresh cilantro (if using) and serve hot over rice or with naan. This is one of the best instant pot recipes.