For marinating the chicken:
1 pound boneless skinless chicken breasts about 2, chopped into bite-sized pieces
1 cup plain 2% fat greek yogurt 7 ounces
1 tablespoon garam masala
1 tablespoon lemon juice
1 teaspoon black pepper
1/4 teaspoon ground ginger

For the sauce:
15 ounces canned tomato sauce or puree
5 cloves garlic minced
4 teaspoons garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup heavy whipping cream added last

For serving:
basmati rice
freshly chopped cilantro


1. Take all the marinating ingredients (except the chicken) in a bowl and mix well. Add the chicken chunks and coat with the mixture. Let this sit in the refrigerator for an hour.
2. Select the SAUTE mode on the Instant Pot. When it becomes hot, add the marinated chicken chunks. Sauté until the chicken is cooked on all sides and stir occasionally for about 5 minutes. Turn off SAUTE mode.
3. Add all of the sauce ingredients (except the cream) to the pot over the chicken and mix. Secure and seal the lid. Select the MANUAL mode and cook for 10 minutes at high pressure. Use the quick release to release pressure.
4. Choose SAUTE mode to cook on low heat. Add cream to the pot and stir with other ingredients. Simmer till the sauce is thickened to your liking.
5. Serve with either naan or basmati rice. Do garnish with cilantro.