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 ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (15 oz) tomato sauce
  • 1 tbsp tomato paste
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 cup heavy cream
  • 1 tsp sugar
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp heavy cream for drizzling

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cayenne, and salt.
  2. Toss in the chicken pieces until fully coated and let sit for 30 minutes at room temperature.
  3. Turn the Instant Pot to Sauté (High). Add oil and butter.
  4. Add chicken in batches and brown for 2-3 minutes per side until a mahogany-colored crust forms; remove chicken and set aside.
  5. In the same pot, sauté the diced onion until translucent, then stir in minced garlic and grated ginger.
  6. Stir in tomato paste, ground coriander, and garam masala, cooking for 1-2 minutes to bloom the spices.
  7. Add tomato sauce and stir to deglaze the bottom of the pot.
  8. Return the browned chicken to the pot, seal the lid, and pressure cook according to settings.
  9. Perform a quick release of pressure, then stir in heavy cream and sugar to balance acidity.
  10. Garnish with fresh cilantro and a drizzle of heavy cream before serving.