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- 1 14 oz can crushed tomatoes
- 5-6 cloves garlic
- 1-2 t ginger, minced
- 1 t turmeric
- 1/2 t cayenne
- 1 t smoked paprika (buy it on Amazon)
- 1 t salt
- 2 t garam masala (buy it on Amazon)
- 1 t cumin
- 1 lb boneless, skinless chicken thighs
- 4 oz butter, cut into cubes
- 4 oz heavy whipping cream
ADD-ONS
- basmati rice (buy it on Amazon)
- cilantro
- naan
STOVETOP INSTRUCTIONS
Place all ingredients except for the chicken, butter, and cream into a large pot. Mix the sauce well and turn on the stove to medium heat. Add the butter and the cream. Stir until butter is fully melted and incorporated. Add the chicken and cover with the sauce. Allow to simmer, stirring occasionally, until the chicken is fully cooked through, about 15-20 minutes.
Serve over basmati rice with cilantro and naan.
There should be a lot of extra sauce. Half of it can be frozen for later (just add chicken thighs and simmer until cooked through).
INSTANT POT INSTRUCTIONS
Place all ingredients into an Instant Pot in the order listed, except for the chicken, butter, and cream. Mix the sauce well before placing the chicken into the sauce. Close the Instant Pot and set to pressure cook for 10 mins on high (if using frozen chicken, add 2 minutes). When it’s done, let it release pressure naturally for 10 minutes and then carefully release all remaining pressure manually.
Remove the chicken carefully, cut into bite-sized pieces, and set aside. Blend together all the ingredients (preferably using an immersion blender). Let the sauce cool a little and then add the cut up butter and cream. Stir until the butter has melted and everything is well-incorporated. Add the chicken back in and heat through (if your Instant Pot has a sauté function, use that on low).
Serve over basmati rice with cilantro and naan.
There should be a lot of extra sauce. Half of it can be frozen for later (just add chicken thighs and simmer until cooked through).
