Ingredients
- 2 lbs chicken thighs cut into bite sized pieces ( you can use chicken breast as well)
- 3 tbsp avocado oil
- 4 tbsp butter
- 1 onion diced
- 1 tbsp ginger paste – or 1 inch ginger minced
- 1 tbsp garlic paste- or 3-4 garlic cloves minced
- 1 tsp salt
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 2 tsp garam masala
- 1 tsp red chili powder
- 2.5 cups tomato sauce or pasta (not marinara!)
- 1 tsp tandoori powder
- 1 tsp dried fenugreek
- 1 cup coconut milk (can sub with heavy cream)
- 3 tsp fresh cilantro – save 1 tbsp for garnish
Method
- Turn Instant Pot on saute mode.
- Once hot, add oil and butter.
- Once butter is almost melted, add in onions and saute until slightly soft
- Add in garlic and ginger pastes and mix well.
- Now add in tomato sauce, salt, turmeric, ground cumin, garam masala, chilli powder, tandoori powder and dried fenugreek. Mix well.
- Add in chicken, close the lid and place vent on seal, cook on high pressure for 10 minutes. After 10 minutes, let natural release for 6 minutes then quick release and carefully open lid. Stir well.
- Add in coconut milk and mix again. Let simmer for 5 minutes, add in cilantro and mix again.
- Garnish with additional cilantro when serving .. enjoy with rice or naan.
Stove top Method
- Place a pot on med high heat and follow instructions 1-5 above.
- Add in chicken, and cover the pot with a lid. Let chicken cook on med low heat for 25 minutes, stirring occasionally.
- Once the chicken is cooked, turn heat to very low and mix in coconut milk, let simmer for 5 minutes, add cilantro, mix and turn off heat.
- Garnish with additional cilantro when serving … enjoy with rice or naan.
