Indian spiced chicken in a rich, spicy and creamy sauce. Serve it with white basmati rice and a naan.
Heat up the Pressure Cooker to the Sauté setting.
Mince both garlics and ginger.
Add the butter and cook until the butter has melted.
Add the garlic and ginger and sauté for another minute or until the garlic becomes aromatic.
Do not cook too long because you don’t want to burn it.
Add the chopped tomatoes and tomato paste to the Pressure Cooker and stir.
Add the garam masala, coriander, cumin, paprika, turmeric and salt, stir and cook for about 3 to 5 minutes.
Cut the chicken thigh into pieces.
Add the chicken thighs, water and stir everything together.
There should be enough liquid in the pot to cover the chicken, so add more water if needed.
Close the lid and cook using the Pressure Cooking mode on high pressure for 5 minutes.
Once cooking is done release pressure and remove the lid.
Heat up the Pressure Cooker using the Sauté setting and leave the pot open.
Add the whipping cream and simmer for 5 minutes, stirring occasionally.
The sauce should thicken and reduce a bit.
Turn off the pressure cooker and garnish with fresh parsley.
Serve warm over rice and with naan.
Enjoy your dish!