Ingredients1 h 45 m servings 407
- 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(R)) and select Saute 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 lid and select Saute function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.
Per Serving: 407 calories; 26.5 16.4 28.5 144 965 Full nutrition
ReviewsRead all reviews 4
Tip: let it cool down overnight and absorb flavor for maximum taste. Straight out of the pot, it was fine but slightly bland. After sitting overnight in the fridge, the flavor really kicked i...
This was great! It was a little spicy for my taste, so I may reduce the cayenne pepper next time. Definitely will make this again.