Step 1

In a blender, combine the diced tomatoes, jalapeño peppers, ginger, paprika, cumin, garam masala, and salt. Blend to a fine purée and set aside.

Step 2

Select Saute and melt the butter in the pressure cooking pot. Add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2 to 3 minutes per batch). Remove chicken thighs to a cutting board and set aside. Repeat until all the thighs are browned. Turn off the pressure cooker.

Step 3

Add tomato puree to the cooking pot and scrape the bottom of the pot to remove any browned bits.

Step 4

Slice the chicken into large bite-size pieces. Add the chicken and any accumulated juices to the pot and stir to combine. Gently stir the chicken to coat the pieces.

Step 5

Cover and lock the lid in place. Select High Pressure and 5 minutes cook time. When cook time ends, turn off the pressure cooker and use quick pressure release.

Step 6

In a small bowl, whisk together the cornstarch and cold water. Add the slurry to the cooking pot. Select Saute and bring the liquid to a boil. Turn off pressure cooker and stir in the heavy cream, yogurt, roasted cumin seed, and cilantro.

Step 7

Ladle the chicken and sauce over a bed of basmati rice, with a side of naan, if desired.