Total cook time (roughly 1 hour)
Materials
Items to go into instant pot
- 28 oz crushed tomatoes
- 8-10 cloves garlic
- 2 teaspoons minced ginger
- 2 teaspoons turmeric
- 1 teaspoon cayenne pepper
- 2 teaspoon paprika
- 2 teaspoons kosher salt
- 2 teaspoon garam masala
- 2 teaspoon ground cumin
- 1 lb boneless skinless chicken thighs
Items to be used later:
- 2 bell peppers
- 2 bunches of broccolini
- 1 white onion
- 8 oz salted butter
- 8 oz heavy cream
- 2 teaspoon garam masala
- 2 cups rice
Procedure
Start by putting all items from the first list into the instant pot in the order listed. Stir the sauce prior to adding the chicken in the sauce. Set instant pot to cook on high pressure for 10 minutes, then naturally release.
While the instant pot is going, cut the broccolini into small bite sized chunks (including the thinner stems). Julienne the onion and bell pepper. Boil the broccolini for 1-2 minutes and then blanch it by putting it in an ice bath to cool. At the same time, saute the onion and bell peppers with some olive oil until cooked through. Set all aside for later.
When instant pot has naturally released, pull out the chicken onto a cutting board. Cut the chicken into bite sized pieces. Using an immersion blender, blend the sauce. Allow sauce to cool a little bit.
Cut up the chunks of butter and put into the now blended sauce. Add in the heavy whipping cream and the rest of the garam masala. Stir until blended evenly.
Add the veggies and chicken back into the sauce and stir. Serve over a bed of rice.