Servings: 4 to 6

2 tbls salted butter 2 tbls salted butter
1 large onion, diced 1 large onion, diced
11⁄2 teaspoons seasoned salt, divided 11⁄2 teaspoons seasoned salt, divided
6 cloves garlic, minced 6 cloves garlic, minced
1/2 tablespoon tablespoon ginger, minced (tube) ½ tablespoon tablespoon ginger, minced (tube)
3 pounds boneless skinless chicken thighs, cut into bite- size pieces 3 pounds boneless skinless chicken thighs, cut into bite- size pieces
1 Tablespoon paprika 1 Tablespoon paprika
1 cup unsweetened coconut milk (it should be thin like water and not thick and lumpy) 1 cup unsweetened coconut milk (it should be thin like water and not thick and lumpy)
4 tsp Garam Masala, divided 4 tsp Garam Masala, divided
1/2 teaspoon ground cumin ½ teaspoon ground cumin
1⁄2 teaspoon turmeric 1⁄2 teaspoon turmeric
1 (14.5-ounce) can diced tomatoes, with their juices 1 (14.5-ounce) can diced tomatoes, with their juices
1⁄2 cup Greek yogurt 1⁄2 cup Greek yogurt
2 tablespoons cornstarch 2 tablespoons cornstarch
1 (6-ounce) can tomato paste 1 (6-ounce) can tomato paste
Naan, for serving Naan, for serving

1 Place the butter in the Instant Pot, then hit Saute and Adjust ;o it's on the High or more setting.
2 Once the butter's melted, add the onion, garlic, and ginger and sauté for 5 minutes, until softened and beginning to brown slightly.
3 Add the chicken and saute until the edges are pinkishwhite in color, but not yet fully cooked, 2 to 3 minutes. Add the paprika, 3 teaspoons garam masala, cumin, turmeric, ½ teaspoon seasoned salt, ·and cayenne (if using) and saute, stirring, for another minute. M
4Stir in the diced tomatoes and coconut milk and top off with the Greek yogurt, but do not stir in the yogurt! Simply let it rest on top of everything else in the pot.
5Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed by Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done. Meanwhile, mix the cornstarch
with 2 tablespoons water to form a slurry. Set aside.
6Stir in the tomato paste, cream, the remaining teaspoon of garam masala , and the remaining teaspoon of seasoned salt. Hit
Keep Warm/Cancel followed by Saute and Adjust so it's on More or High. Once bubbling, immediately stir in the cornstarch slurry and simmer for 30 seconds before hitting Keep Warm/Cancel to
turn the pot off Allow to sit for
5 min~tes to thicken .
7Serve with cilantro and naan, if desired

Adapted from PressureLuck  Adapted from PressureLuck
Serve with Basmati or Jasmine rice and salad  Serve with Basmati or Jasmine rice and salad