45 mins

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3 tablespoons butter (unsalted)

8 cloves garlic (minced)

2 teaspoons fresh ginger (minced (or paste))

1 cup tomato puree (or passata)

2 tablespoons tomato paste

3 teaspoons garam masala

1 tablespoon coriander (ground)

1 teaspoon cumin (ground)

1 teaspoon Kashmiri chili powder (optional)

1 tablespoon smoked paprika

1 teaspoon turmeric

1 teaspoon salt

2 pounds chicken thighs (boneless and skinless, cut into pieces)

1 cup water

1 cup whipping cream

2 tablespoons parsley (chopped)

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1. Turn your Instant Pot to the saute setting.

2. Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic.

3. Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, Kashmiri chili powder, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.

4. Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.

5. Close the lid. Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.

6. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes.

7. Carefully unlock and remove the lid from the instant pot.

8. Switch the Instant Pot to the saute setting. Add the whipping cream and simmer for 5 minutes, stirring occasionally.

9. Turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.