Yield: 3 to 4 Servings

adapted from Sam & Meg / via Diethood

This recipe makes way too much sauce. It’s probably worth reducing the sauce ingredients by half. I’d also add 1/8 to 1/4 tsp of cayenne to the marinade. I started with 1/8, but it could have used more. Depends on your preference. I also doubled the butter from 2 to 4 TBS. It could be increased more. A side of vegetables and some naan bread complete this.

For the Yogurt Marinade

• 2-3lb boneless, skinless chicken thighs
• ½cup plain yogurt
• 4cloves garlic, minced
• ½TBS finely minced ginger
• 2tsp garam masala
• 1tsp turmeric
• 1tsp ground cumin
• 1/8tsp cayenne
• 1tsp (or to taste) chili powder
• salt, to taste

For the Tomato Gravy

• 2TBS olive oil
• 1yellow onion, diced
• 4TBS butter
• 4cloves garlic, minced
• 1tsp finely minced ginger
• 1tsp ground cumin
• 1tsp garam masala
• 1tsp (or to taste) sweet paprika
• ½cup low sodium chicken broth or water
• 1can (14 oz) diced tomatoes, undrained
• 2TBS tomato paste

For finishing

• ¾cup heavy cream

Marinate chicken: In a large mixing bowl, combine chicken, yogurt, garlic, ginger, garam masala, turmeric, cumin, cayenne, chili powder, and salt; mix to combine and set aside for 15 minutes.

Sauté aromatics: Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering. Add in the onions and cook for 2-4 minutes.

Add in the butter; stir in garlic, ginger, cumin, garam masala, and sweet paprika; cook for 30 seconds.

Sauté chicken: Add in the chicken and cook for 2 minutes.

Pour in the chicken broth, diced tomatoes, and tomato paste.

Pressure cook: Seal Instant Pot and set to MANUAL HIGH pressure for 8 minutes. When complete, do a quick release. Remove the chicken.

Stir the heavy cream into the Instant Pot and, using a hand blender, blend the sauce for 30 seconds – just until creamy.

Stir the chicken back into the sauce and taste for salt and seasonings; adjust accordingly.

Serve over basmati rice or cauliflower rice, with broccoli and some naan.