Ingredients

    • 2 LBS BONELESS AND SKINLESS CHICKEN THIGHS

    • 3 TABLESPOONS UNSALTED BUTTER

    • 2 TABLESPOONS MINCED GINGER

    • 2 TABLESPOONS MINCED GARLIC

    • 1 CUP DICED TOMATO

    • 2 TABLESPOONS TOMATO PASTE

    • 3 TABLESPOONS GARAM MASALA

    • 1 TABLESPOON GOUND PAPRIKA

    • 2 TABLESPOONS GROUND CORIANDER

    • 1 TEASPOON GROUND CURRY

    • 1 TEASPOON GROUND TURMERIC

    • 2 TABLESPOONS SUGAR

    • 1 TEASPOON SALT

    • 1 ½ CUPS WHOLE-MILK YOGURT

    • 2 CUPS HEAVY WHIPPING CREAM

    • 1 TABLESPOON PARSLEY FLAKES


Instructions

1. ADD UNSALTED BUTTER IN THE INNER POT, AND KEEP THE LID OFF. TURN EVA PRESSURE COOKER TO THE “SAUTE” SETTING.
2. AFTER BUTTER HAS MELTED, ADD THE MINCED GINGER AND GARLIC, AND SAUTE FOR 1 MINUTE.
3. ADD MINCED TOMATO AND TOMATO PASTE TO THE POT. STIR AND COOK FOR 1 MINUTE.
4. ADD GARAM MASALA, PAPRIKA, CORIANDER, CUMIN, TURMERIC, SUGAR AND SALT. STIR AND COOK FOR ANOTHER 3 MINUTES.
5. CUT CHICKEN THIGHS INTO 2-INCH CUBES, AND ADD CHICKEN IN THE COOKER.
6. POUR YOGURT AND HEAVY WHIPPING CREAM. LET THE LIQUID COVER THE CHICKEN. (YOU CAN ADD SOME WATER IF NEEDED.)
7. CLOSE THE LID OF EVA PRESSURE COOKER, AND PRESS THE “MEAT/POULTRY” SETTING.
8. WHEN BEEP SOUNDS, CAREFULLY RELEASE THE PRESSURE VALVE, AND ALLOW 5 TO 10 MINUTES PRESSURE RELEASE.
9. SPRINKLE SOME PARSLEY FLAKES ON THE TOP.