Serve over rice and with a piece of naan to soak up the sauce.
Rub chicken with half of the spice mixture.
Heat 1 tablespoon oil (or ghee) on saute mode in a multicooker.
(No saute mode?
Remove the chicken to a plate.
Stir in crushed tomatoes and the remaining spice mixture.
Turn off the heat.
Place the chicken on top of the tomato mixture.
Close and lock the lid and cook at high pressure for 10 minutes.
Release the pressure manually.
Remove the chicken from the pot.
Stir cream into the sauce.
When cool enough handle, cut or tear the chicken into smaller pieces and return to the sauce.
Sprinkle with cilantro and serve with brown rice.
Equipment
Electric pressure cooker (multicooker)
Stove Modes
No saute mode?
Heat 1 tablespoon oil (or ghee) in a large skillet over medium-high heat.
Cook until the chicken is beginning to brown on both sides, about 2 minutes per side.
Add the remaining oil (or ghee) to the pan.
Add carrot, onion, ginger and garlic.
Cook, stirring until fragrant and beginning to soften, about 2 minutes.
Stir in tomatoes and the remaining spice mixture.
Transfer to your pressure cooker and proceed with the recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
