Step 1

Add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, 1 teaspoon of garam masala, cumin, and salt in the Instant Pot. Stir throughly and nestle the chicken in.

Step 2

Put the lid on and set the pressure to high for 10 minutes. Let the pressure release naturally for 10 minutes, then depressurize.

Step 3

Carefully open the lid and remove the chicken. Use an immersion blender and blend the sauce until smooth. Alternately, carefully transfer to a blender and blend until smooth. Let cool slightly for 3-5 minutes then stir in the butter, cream, the last teaspoon of garam masala. The sauce should be thick enough to coat the back of a spoon.

Step 4

Roughly chop the chicken then add back into the sauce. Set the Instant Pot to sauté on low, letting the chicken heat through. Top with the cilantro and enjoy with basmati and naan!