Description
This Instant Pot recipe combines tender chicken thighs with fire-roasted crushed tomatoes, ginger, garlic, and a rich cream sauce, served over rice.
Ingredients
Scale
- 14 ounces fire-roasted crushed tomatoes
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon garam masala
- 1 teaspoon kosher salt (optional)
- 1 pound boneless skinless chicken thighs
- 2 tablespoons unsalted butter, cut into cubes
- ¼ cup heavy cream
- 2 cups fully cooked rice
- Fresh lime juice, chopped fresh cilantro, and/or naan bread, optional
Instructions
- Stir together the tomatoes, ginger, garlic, garam masala, and salt (if using) in the Instant Pot.
- Nestle the chicken into the tomato mixture. Lock the lid and set to cook on high pressure for 10 minutes.
- When cooking is complete, press ‘cancel’ and let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure. (There may not be any.)
- Remove the cooked chicken from the pot and chop with a pair of kitchen scissors, or shred with two forks.
- Stir in the butter and cream. Return the chicken to the pot.
- Serve over rice with plain yogurt, chopped or thinly sliced cucumbers, lime juice, cilantro, and/or naan bread as desired.
Notes
- This dish is versatile; feel free to adjust the spice levels by adding chili peppers if desired.
- Adding yogurt or cucumbers balances the flavors well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg