Recipe slightly altered from: little sunny kitchen
This is one of my favorite dishes to make currently. The first time I made this, it came out SO AMAZING that I was surprised that I actually made it. I would go as far to say it was on par with one of the best indian restaurants in my area. I'm still currently tweaking the proportions, but I think at this point I'm pretty close to nailing it. The best thing about this recipe is that all the ingredients are simple, and it's not very hard to make when utilizing the pressure cooker. With the pressure cooker, I would say it's beginner friendly. You should try making this if you have one!
1. Dice the chicken breasts into bite-sized pieces, mince the garlic, grate the ginger, and get the spices measured out in a small cup for ease.
2. On the Instant Pot press on SAUTE and melt the butter. Add the minced garlic and grated ginger, and cook until fragrant (about 1 minute).
3. Add all of the spices, and the salt, stir, and cook for a minute. Deglaze the pot by splashing a bit of water and scraping with a wooden spoon to remove any ingredients stuck to the bottom of the pot (warning that your wooden spoon will likely get stained by the turmeric). Then add the tomato sauce and a 1/4 cup of water. Switch off the saute setting.
4. Add in the diced chicken breasts to the pot, give everything a mix.
5. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
6. Carefully remove the lid away from your body, and press on SAUTE and set to high. Stir in the heavy whipping cream, and allow the sauce to reduce to desired consistancy (This will take some time, ~10 min?). Season with more salt if necessary. Serve warm over basmati rice.