2teaspoonsfresh gingerfinely grated or minced (or paste)
1cuptomato sauce or puree
2poundschicken thighs boneless and skinlesscut into pieces
Turn your Instant Pot to the sauté setting and press start. Place your butter in the pot and let it melt. Now, add the garlic and ginger and sauté for about a minute or until the garlic becomes aromatic. (don't overcook your garlic or it will become bitter.)
Add the tomato sauce and tomato paste to the Instant Pot and stir. Now, add the garam masala, coriander, cumin, paprika, turmeric, chili powder, and salt to the Instant Pot, stir and cook for approximately 3 to 5 minutes.
Add the chicken thighs, water, and stir. There should be enough liquid in the pot to cover the chicken, add more water if needed.
Close and seal the Instant Pot lid. Set the Instant Pot to the Pressure Cooker or Poultry setting and set the time for 5 minutes.
Wait until the natural release cycle is complete, it should take roughly 10 minutes. You can also follow the manufacturer's guide for quick release. Open and remove the lid.
With the lid off, put the Instant Pot on the sauté setting. Add the heavy cream and simmer for 5 minutes, stirring occasionally. The sauce will thicken slightly.
Turn off the Instant Pot and top with fresh parsley if desired. Serve warm over rice and with naan.
Recipe will keep in the refrigerator for about 5 days.
Sometimes we throw some sliced onions of peppers in the pot while the garlic is simmering to give it more texture and flavor.
You can substitute chicken stock for the water in the recipe.
To make the recipe a little more healthy, swap half of the heavy cream for Greek yogurt.
As an option, you can use chicken breasts instead of thighs.
These spices can be found at your local grocery store.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!