Sauce Ingredients:
30 oz canned tomatoes (do not drain)
10 to 12 cloves garlic
2 to 4 tsp minced ginger
2 tsp turmeric
1 tsp cayenne pepper
2 tsp smoked paprika
2 tsp kosher salt
2 tsp Garam Masala (very important! Do not leave this out)
2 tsp ground cumin
2 lbs boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1 to 2 minutes to total time)
To Finish:
8 oz butter, cut into cubes (use coconut if dairy free)
8 oz heavy cream (use full-fat coconut milk if dairy free)
2 tsp Garam Masala (very important! Do not leave this out)
1/2 cup chopped cilantro (or more)
Garnish:
chopped cilantro
.
Place the first 9 sauce ingredients into an Instant Pot in the order listed. DO NOT add the butter, cream, 1 tsp of the Garam Masala or cilantro. Mix the sauce well. Place the chicken on top of the sauce. If the chicken is frozen, push it into the sauce a bit so it defrosts better.
Close the cooker and set for 10 minutes on High. Let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
Open up the pot and remove the chicken carefully and set aside.
Blend together all the ingredients that are in the instant pot, preferably using an immersion blender.
Let the sauce cool just a little bit. Now, add the cut-up butter, cream, cilantro and Garam Masal and stir until well incorporated.
(It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.)
Take out half the sauce and freeze for later or store in the fridge for 2-3 days.
Add the chicken back into the sauce and heat through on a low simmer. Break it up into smaller pieces if you need but don't shred it.
Serve over rice or zucchini noodles. Garnish with more cilantro.
Ideas for Using Leftover Sauce:
* When you have any leftover cooked chicken from a different meal, just mix in some of this extra sauce and gently heat it up. On the stove-top, let it simmer for a few minutes for the flavors to meld together. Add some fresh cilantro on top. Now you have a second meal!
* You can also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently in the heated sauce. Let it simmer for a few minutes on the stove-top for the flavors to meld together.
Additional Tips:
* If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent...remove the small cover in your blender lid. Cover lightly with a kitchen towel while blending. Only fill the blender half full.
* The extra sauce freezes well. If you are using it to make leftovers, don't put the already made sauce back in the pressure cooker again as it will get very thin and unappetizing. Just heat the sauce up in a saucepan or skillet and add your already cooked chicken or other ingredients.
*Note, there is no added water in this recipe. The chicken and tomatoes have more than enough liquid to create pressure in this recipe. Do not add any water.
Serves 8
Source: Urvashi Pitre - twosleevers.com
Kimberly
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