Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp minced garlic
  • 1 tbsp grated fresh ginger
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1/2 tsp salt
  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 1 cup tomato puree
  • 1 tsp Kashmiri red chili powder
  • 1 tsp sugar
  • 1/2 cup heavy cream
  • 1 tbsp cold butter, cubed
  • 1 tbsp dried fenugreek leaves, crushed

Instructions:

  1. In a medium bowl, whisk together the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, and salt. Toss in the chicken thighs until coated and let marinate for at least 10 minutes.
  2. Set the Instant Pot to Sauté mode. Melt 2 tbsp of butter over medium heat.
  3. Add diced onions and cook until translucent and slightly golden, approximately 3–4 minutes.
  4. Stir in the tomato puree, chili powder, and sugar, scraping the bottom of the pot to prevent burning.
  5. Add the marinated chicken and all marinade juices into the pot, stirring until the chicken is submerged in the sauce.
  6. Lock the lid and set the Instant Pot to Manual/Pressure Cook mode for the required duration.
  7. Once the pressure is released, stir in the heavy cream, cold cubed butter, and crushed dried fenugreek leaves to create a glossy, emulsified sauce.