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1 14- ounce Canned Tomatoes

6 cloves Garlic

2 teaspoons Minced Ginger

2 teaspoon Turmeric

½ teaspoons Cayenne Pepper

2 teaspoon Smoked Paprika

2 teaspoon Kosher Salt

2 teaspoon Garam Masala

2 teaspoon Ground Cumin

2.4 pounds Boneless Skinless Chicken Thighs

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To finish

4 ounces butter cut into cubes

4 ounces heavy cream

2 teaspoon Garam Masala

¼-½ cup chopped cilantro

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1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and last 2 teaspoons of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better

2. Close the cooker and set for 10 mins on high, and when done let it release pressure naturally for 10 minutes.

3. Open up the pot and remove the chicken, chop it up, then set aside

4. Blend together all the sauce ingredients using an immersion blender

5. Finish by adding the cut up butter, cream, cilantro, and last garam masala and stir until well incorporated. Then add back the chopped chicken

6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.

Serve with rice