2poundsboneless, skinless chicken breast(cut into bite-sized pieces)
2tablespoonextra virgin olive oil
1medium yellow onion(diced)
3-4clovesgarlic(minced)
1tablespoonfresh ginger(grated)
1mediumjalapeño(finely diced)
1tablespoontomato paste
28ouncecan crushed tomatoes
1tablespoongaram masala
2teaspoonhoney
½cupheavy cream(room temperature)
3tablespoonfresh cilantro leaves(chopped)
3cupscooked basmati rice
Instructions
In a medium bowl, combine the Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper. Season with salt and pepper, to taste.
Add chicken pieces to yogurt mix and stir until coated.
Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set on counter for 30 minutes before cooking).
Begin cooking rice while chicken is cooking.
Add the olive oil to the pressure cooker. For electric pressure cooker select the “Sauté’ function. For stovetop cooker heat over medium heat
Once hot, add onion, garlic, ginger, and jalapeño. Season with salt and pepper, to taste, and stir to combine. Cook until onions are soft, 2-3 minutes
Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook until heated through, another 1-2 minutes. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
Add the marinated chicken to the pot and lock lid into place with vent set to “Sealing". Cook on High pressure for 10 minutes.
Allow pressure to release naturally for 10 minutes, then do a quick release of any remaining pressure.
Add 2-3 tablespoons of the hot liquid to the cream to warm it then stir into the chicken.
Serve immediately topped with chopped cilantro and rice on the side.