- 2 cans (14 ounces each) diced tomatoes and juice - 2 tbsps of candied jalapeños or 1/4 to 1/2 of fresh jalapeños without seeds - 2 tbsps peeled fresh ginger - 1 tbsps paprika - 2 tsps ground cumin - 2 tsps garam masala - 2 tsps kosher salt - 3 tbsps salted butter - 3 lbs diced chicken breast - 2 tablespoons cornstarch - 2 tablespoons water - 3/4 cup heavy cream - 3/4 cup plain Greek yogurt - 1/2 cup firmly packed minced cilantro (you could do less depending on your preference)
1. Select Saute and melt the butter in the pressure cooking pot. Add the chicken pieces and sear until they are nicely browned all over. Remove chicken to bowl and set aside. Repeat until all chicken pieces are browned. 2. Meanwhile in a blender, combine the diced tomatoes, jalapeño peppers, ginger. Blend to a fine purée and set aside. 3. Add cumin, salt and paprika and mix with remainder butter/chicken juices until incorporated. 4. Add tomato puree to the cooking pot and mix with seasonings. 5. Add the chicken and any accumulated juices to the pot and stir to combine. Gently stir the chicken to coat the pieces. Turn off pressure cooker. 6. Cover and lock the lid in place. Select High Pressure and 5 minutes cook time. When cook time ends, turn off the pressure cooker and use quick pressure release. 7. In a small bowl, whisk together the cornstarch and cold water. 8. Turn off pressure cooker and stir in the heavy cream, yogurt, garam masala and cilantro. Add the cornstarch to the cooking pot. Select Saute and bring the liquid to a boil. 9. Turn off pressure cooker and ladle the chicken and sauce over a bed of basmati rice, with a side of naan bread!
Notes/Quick Tips:
- You don't have to add jalapeño. If you add 1/4 of a jalapeño without the seeds, it is not spicy.
- You don't have to use canned diced tomatoes. If you don't have that, you could sub for any type of canned tomato- i.e. whole tomato, crushed etc. Since you are blending it in the blender, it doesn't matter what form of tomato is used.
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