Ingredients:
2 lb. boneless skinless chicken thighs cut into 1" pieces
1 tbsp. vegetable oil
1 tbsp. butter
1 large onion, diced
2 tsp. freshly grated ginger
5 cloves garlic, crushed and roughly chopped
1 (6-oz.) can tomato paste
1 tbsp. garam masala
1 tsp. paprika
1 tbsp. granulated sugar
1 tsp. ground cumin
1/2 tsp. turmeric
Kosher salt
Freshly ground black pepper
3/4 c. heavy cream
Method:
Preheat Instant Pot to Sauté setting. Once heated, add oil and butter then add onion, ginger and garlic, Let sear until lightly browned, 3 to 4 minutes. Add tomato paste and cook, mixing constantly until it is darkened in color, about 3 minutes.
Add ½ cup water, chicken, and spices to the pot, and season with salt and pepper. Seal lid and set to Pressure Cook on High for 5 minutes.
Let pressure release naturally for 10 minutes and then follow manufacturer's instructions for quick releasing remaining steam.
Stir in heavy cream and adjust seasoning with salt and pepper.
Serve with rice or Naan.
