Ingredients
Scale
Chicken
- 8 oz plain greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin (affiliate)
- 1 teaspoon ground cinnamon (affiliate)
- 1 teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 large boneless skinless chicken breasts (cut into 1 inch cubes)
Sauce
- 1 tablespoon butter (affiliate)
- 1 clove garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 teaspoons ground cumin (affiliate)
- 2 teaspoons paprika
- 1 teaspoon salt (or to taste)
- 1 8-ounce can tomato sauce (affiliate)
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1/4 cup chopped fresh cilantro
Instructions
- In a medium sized bowl, mix together all ingredients for chicken and marinate in the fridge from 1 hours up to 8 hours.
- In pressure cooker, saute garlic and jalapeno in butter until both start to soften.
- Mix in cumin, paprika, salt, tomato sauce, heavy cream, and marinated chicken.
- Set to high pressure for 3 minutes with a quick release at the end.
- Whisk together cornstarch and water, then stir into chicken and let sauce thicken up – this will take 3-4 minutes.
- Serve on basmati rice with fresh chopped cilantro.
- Prep Time: 60 mins
- Cook Time: 15 mins