Ingredients
- 2 Tbsp ghee or vegetable oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 inch piece fresh ginger, peeled and grated
- 1/2 jalapeño chile, seeded and minced
- 1 cinnamon stick
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground tumeric
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch (4-cm) cubes
- 1 can diced tomatoes with juice
- 1/2 cup heavy cream or coconut milk
- Steamed brown rice for serving
- Fresh cilantro leaves for garnish
Instructions
In an Instant Pot set to Sauté, melt the ghee. Add the onion and cook, stirring occasionally, until tender and translucent, about 3 minutes.
Add the garlic, ginger, chile, cinnamon, garam masala, paprika, coriander, turmeric, salt and pepper and cook, stirring, until fragrant, about 1 minute more.
Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Stir in the tomatoes.
Lock the lid in place, turn the valve to Sealing and set to cook at high pressure for 10 minutes.
When the pressure cooking is complete, turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid, stir in the cream and season with salt and pepper.
Spoon the rice onto individual plates and top with the chicken. Garnish with cilantro and serve. Serves 4.
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