Read everything first! Marinade: 1 lb boneless skinless chicken breasts, chopped into bite-sized pieces 1 c plain 2% greek yogurt (7 oz) 1 tbs garam masala 1 tbs lemon juice 1 tsp black pepper 1/4 tsp ground ginger Sauce: 15 oz canned tomato sauce/puree 5 cloves minced garlic 4 tsp garam masala 1/2 tsp paprika 1/2 tsp turmeric 1/2 tsp salt 1/4 tsp cayenne After cooking! 1 c heavy cream, added last Serve with: Basmati rice Naan Freshly chopped cilantro

Stop right now and read the whole recipe. Marinade is separate from sauce!

Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add and coat chicken. Refrigerate for at least 1 hr.

Select saute mode on the pressure cooker for medium heat. Add chicken chunks and marinade. Saute until cooked on all sides (5 min). Turn off saute mode.

Add all of the sauce ingredients except the cream and stir. Seal. Cook on manual mode high pressure for 10 min. Use quick steam release when done.

Select saute mode on low heat. Once at temp, stir in cream. Simmer until thickened.