Initial version
Ingredients
- 1 1/2 lb bonless, skinless chicken thighs cut into 1" cubes
- 1 1/4 tsp salt divided in half
- black pepper
- 1 tbsp unsalted butter
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 piece (1") fresh ginger peeled and grated
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/8 tsp cardamom
- 14 oz can diced tomatoes
- 1/2 c heavy cream
- 1 tsp cornstarch
- 1 lemon juiced
- 1/4 c cilantro chopped
Instructions
Season chicken with 1/2t salt and black pepper. Set aside.
Set MultiPot to Saute. Melt butter in steel pot. Saute onion, garlic, and ginger in hot butter until onions are translucent, 3-4 minutes.
Stir garam masala, coriander, curry powder, cumin, turmeric, and cardamom into onions and saute until fragrant, about 30 seconds. Add tomatoes and 1/2t salt, scraping up any browned bits that are stuck to the bottom of the pot.
Stir chiecken into tomato-spice misture. Turn off Saute, lock the MultiPot lid in place, turn steam vent handle to Sealing and select Pouultry. Cook on High Pressure for 15 minutes. Let pressure release naturally for 10 mionures, then turn steam vent handle to Venting to quick-release pressure.
Remove lid and set MultiPot to Saute.
Whisk cream and cornstarch together in a bowl. Slowly whisk cream mixture into pot. Cook, stirring, until sauce is thickened, 2-4 minutes, Stir lemon juice into sauce. Top with cilantro.