This juicy and creamy chicken is a delight to make.
Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
2 pounds boneless skinless chicken thighs, cut into bite sizes
2 tablespoons ghee
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 teaspoon onion powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon chili powder
1 teaspoon garam masala
1 can coconut milk
1 cup tomato puree
Salt, to taste
Fresh coriander leaves, to serve
Directions:
1. Melt ghee in the pressure cooker using the "brown" or "sauté" button. Working in batches, sear chicken pieces, about 2-3 minutes per batch. Use a slotted spoon to transfer browned chicken to a bowl.
2. Add the onions and cook for about 3 minutes. Stir in garlic, ginger, onion powder, ground cumin, ground coriander, chili powder and garam masala. Cook for 30 seconds.
3. Stir in the coconut milk and tomato puree. Mix well and season with salt.
4. Return the chicken to the pressure cooker and stir to coat.
5. Close the lid and lock. Cook for 10 minutes at high pressure. At the end of the cooking time, quick release the pressure.
6. Spoon into bowls and sprinkle with fresh coriander.