Servings: 6
Equipment
- 1 Instant Pot
Ingredients
- 2 lbs Skinless boneless chick thighs
- 6 tbsp chili powder 4 Marinate - 2 Pot spices
- 1 tbsp lemon juice
- 4 tbsp unsalted butter
- 1 tbsp graded ginger
- 2 tbsp minced garlic
- 6 oz tomato paste
- 1 tbsp sugar
- 2 tsp garam masala
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup water
- 1 cup heavy whipping cream
- 3 tbsp chopped cilantro
Instructions
- Trim off the fat on the chicken thighs. Cut into bite-size pieces. Marinate the chicken with 4 tablespoons of chili powder and 1 tablespoon of lemon juice. Set aside.
- Turn on the Instant Pot and set it to Saute Mode. Melt the butter. Add the garlic, ginger, and chicken. Saute until the chicken surface turns white.
- Add the 2tablespoons chili powder, tomato paste, Garam Masala, salt, sugar, and water. Stir.
- Add the lid and select Manual and set to High pressure for 10 minutes.
- When it is done (beeps) Quick Release the pressure. When the valve drops and the steam is done releasing, remove the lid carefully.
- Add the heavy whipping cream and chopped cilantro. Stir.
Notes
Using chicken breasts is not recommended.
Measure all your ingredients before starting the Instant Pot.
Serve with basmati rice and Naan.
Tried this recipe?Let us know how it was!