Step 1

To assemble the freezer meal, place the cubed chicken in a large resealable bag.

Step 2

Mix together the yogurt, 2 tsp. of the ginger, 4 cloves of minced garlic, lime juice, and 2 tsp. of the garam masala in a bowl and pour over the chicken.

Step 3

Remove the excess air and seal the bag.

Step 4

In another bowl, mix together crushed tomatoes, 2 tsp. of the ginger, 3 cloves of minced garlic, salt, 1 tsp. of the garam masala, cumin, ground coriander, and cayenne pepper and place the mixture in a medium sized resealable freezer bag.

Step 5

Remove the excess air and seal.

Step 6

Staple the medium bag to the large bag and freeze.

Step 7

On the day of cooking, take the freezer meal out to thaw.

Step 8

Set the Instant Pot to sauté.

Step 9

Add in 2 Tbsp. olive oil and 2 Tbsp. of butter.

Step 10

Add the chicken in batches, setting on a plate once browned.

Step 11

Put 1/2 cup of water in the Instant Pot, scrape the sides and bottom and turn it off.

Step 12

Pour in the sauce from the medium bag and add the chicken back.

Step 13

Lock the cover and seal the steam nozzle.

Step 14

Set it to high pressure and cook for 5 minutes with a 10-minute natural release.