Ingredients

• 3 tbsp unsalted butter

• 5 cloves garlic, minced (about 5 tsp)

• 2-inch fresh ginger, grated (about 2 tbsp)

• 2 tsp garam masala

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp ground turmeric

• ½ tsp chili powder (optional, for heat)

• 1 tsp salt (adjust at the end)

• 2 lbs boneless, skinless chicken thighs, diced

• 1 (15-oz) can tomato sauce or passata

• 1 cup heavy cream or coconut milk

• Fresh parsley, cilantro, or mint for garnish

Instructions

1. Sauté first (this matters):
   Set pressure cooker to Sauté. Melt butter, add garlic and ginger, and cook about 1 minute until fragrant.

2. Bloom the spices:
   Stir in all spices and salt. Cook 30–60 seconds. If anything sticks, splash in a bit of water to deglaze.

3. Add chicken + sauce:
   Add chicken and tomato sauce. Stir well so nothing is stuck on the bottom.

4. Pressure cook:
   Seal lid. Cook on High Pressure for 8 minutes.
   Let naturally release for 5 minutes, then quick release.

5. Finish with cream:
   Stir in cream or coconut milk. Taste and adjust salt.
   Switch back to Sauté if you want the sauce thicker (2–3 minutes).

How to Serve

• Over basmati rice

• With naan or flatbread

• Over cauliflower rice for a lighter option