Ingredients
4
4 servings
- •1 pound boneless chicken breasts, cut into 2-inch pieces
- •1 cup plain yogurt
- •1 tablespoon garam masala
- •1 tablespoon lemon juice
- •1 teaspoon cayenne pepper
- •1 pinch ground ginger
- •1 (15 ounce) can tomato sauce
- •4 cloves garlic, minced
- •1.5 tablespoons garam masala
- •1 teaspoon paprika
- •0.5 teaspoon ground turmeric
- •0.5 teaspoon salt
- •1 cup heavy cream
Instructions
- Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
- Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove the lid and select the Sauté function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.
Nutritional Facts
Per 4 servings
- Calories: 408
- Carbohydrate: 16g
- Fat: 27g
- Fiber: 3g
- Protein: 29g
- Sugar: 9g
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