Photography, Erik Putz. Food styling, Arisa Yokomura. Prop styling, Madeleine Johari.
1 1/2 tsp
1 1/2 tsp
, cut in bite-sized pieces
- Press Sauté button, on Normal. Melt butter in the Instant Pot insert, then add onion, garlic and ginger. Cook, stirring often, until softened, about 4 min.
- Add tomato paste, 1 tsp garam masala, coriander, cumin and salt. Cook until fragrant and tomato paste starts to sizzle, about 1 min. Add passata, then scrape up and stir in any browned bits on bottom of pot. Bring to
a simmer and cook until thickened slightly, about 5 min. Press Cancel button, then stir in chicken.
- Put the lid on the Instant Pot. Close the pressure- release valve. Press Manual Pressure Cook button, on High, and set for 10 min (will take about 9 min to come to pressure). When cooking finishes, carefully open the pressure-release valve to depressurize, 2 to 3 min.
- Open lid, then press Sauté button, on Normal. Cook, stirring often, until sauce thickens, about 5 min. Stir in remaining 1 tsp garam masala and cream. Sprinkle with cilantro. Serve over cooked basmati rice or with naan.
Nutrition (per serving)
- 20 g,
- 10 g,
- 11 g,
- 2 g,
- 593 mg.
Recipe was made using the Instant Pot Duo Plus. Results may vary on different models.