Let’s go to India. Being the eclectic cook that I am, lost in a few West Texas cotton fields, I dream of traveling the world and trying every flavor. Since, I am lost in the fields, this is the closest thing I could get to the Indian restaurant, Graj Majal in Austin, Texas, today. Ok, so that is as far as I am probably going to get “out of the country” period. Ha! I am new to this cuisine, but I am a forever friend with it. Just like my forever friend chips and salsa, and nothing, I mean nothing, beats chips and salsa to me, except for masala sauce and naan….wuh?? Yes, foreign words to me, but a love that is like no other. So sorry, chips and salsa. You’ve been one upped. And a big shout out to Jodi, for the amazing Trader Joe’s Garlic Naan pictured here! This recipe is for the Instant Pot. As with all of my recipes, I recommend reading all the way through, before starting.
Prep Time: 20 minutes, plus 1 to 2 hours to marinate
Manual: 10 minutes high pressure
Release: Quick
Total Time: 40 minutes, plus time to marinate
For the marinade:
1/2 cup Greek Yogurt
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 tsp. ground turmeric
1/4 tsp. ground cayenne pepper
1/2 tsp. smoked paprika
1 tsp. salt
1 tsp. Garam Masala, an Indian spice blend
1/2 tsp. ground cumin
1 tsp. liquid smoke, optional
1 1/2 pounds boneless, skinless chicken (breasts or thighs), cut into large pieces
For the sauce:
1 onion, chopped
1 (14 oz.) can diced tomatoes, undrained
1 carrot, chopped
5 garlic cloves, minced
2 tsp. minced fresh ginger
1 tsp. ground turmeric
1/2 tsp. ground cayenne pepper
1 tsp. ground paprika
1 tsp. salt
2 tsp. Garam Masala
1 tsp. ground cumin
For finishing:
1/2 cup half and half, heavy whipping cream, or full-fat coconut milk
1 tsp. Garam Masala, optional depending on personal taste
1/4 to 1/2 cup chopped fresh cilantro
For serving: Basmati rice, naan bread
Make the marinade:
In a large bowl, mix together the yogurt, garlic, ginger, turmeric, cayenne, paprika, salt, garam masala, cumin, and liquid smoke, if using. Add the chicken and stir to coat. Marinate the chicken for 1 to 2 hours.
Make the sauce:
In the inner cooking pot of the Instant Pot, (and I “Pammed” mine first, which may be a no no for the instant pot, but I’m not one to take chances with sticking, no matter the “rules”!) mix the onion, tomatoes, carrot, garlic, ginger, turmeric, cayenne, paprika, salt, garam masala, and cumin. Place the chicken with the yogurt on top of the sauce ingredients.
Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.
When the cooking is complete, use the quick method to release the pressure.
Unlock and remove the lid. Remove the chicken and set it aside. (If you like, you can brown it under the broiler or in an air fryer at this point.) I do not do either of those options.
Using an immersion blender, puree the sauce well.
To finish the dish:
Add the half and half and the garam masala to the sauce, stir well, and test for salt. Heads up here, though! I added waaay more half and half (ok, if I must be honest, heavy cream!). And DO NOT add the final bit of garam masala until you have tested for salt and are ok with the strength of the spices! And some butter melted in the sauce, never hurt anybody either! Hint, hint.
If you like, remove half the sauce and freeze it for later.
Put the chicken back into the remaining sauce. Garnish with the cilantro and serve. And don’t forget the naan!
COOKING THE BOOKS, YA’LL!
