Pressure-Cooker Chicken Tikka Masala

Ingredients

• 1 1/2 tsp garam masala
• 1 tsp salt
• 1 tsp paprika
• 1 tsp cumin
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 2 (8 ounce) boneless, skinless chicken breasts, cut crosswise into thirds
• 2 tbsp avocado oil or ghee (see associated recipe), divided
• 1 medium carrot, finely chopped
• 1 small onion, finely chopped
• 2 clove garlic, minced
• 1 tbsp minced fresh ginger
• 1 (15 ounce) can crushed tomatoes (2 cups)
• 1/4 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 2 cup hot cooked brown rice

Instructions

1. Combine garam masala, salt, paprika, cumin, turmeric and cayenne in a small bowl. Rub chicken with half of the spice mixture. Heat 1 tablespoon oil (or ghee) on sauté mode in a multicooker. (No sauté mode? See Tip.) Add the chicken and cook, turning once, until beginning to brown on both sides, about 2 minutes per side. Remove the chicken to a plate. Add the remaining oil (or ghee), carrot, onion, garlic and ginger; cook, stirring, until fragrant and beginning to soften, 2 to 3 minutes. Stir in crushed tomatoes and the remaining spice mixture. Turn off the heat. Place the chicken on top of the tomato mixture. Close and lock the lid and cook at high pressure for 10 minutes.
2. Release the pressure manually. Remove the chicken from the pot. Stir cream into the sauce. When cool enough handle, cut or tear the chicken into smaller pieces and return to the sauce. Sprinkle with cilantro and serve with brown rice.