Instructions

• In a gallon-sized zip-top bag combine the chicken (about 1.25–1.50 lb) with 6 ounces plain Greek yogurt, 2–3 cloves garlic (minced), 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons garam masala, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon ground ginger. Seal the bag, squish to coat the chicken evenly, and refrigerate at least 1–2 hours (overnight is ideal).
• When ready to cook, set your pressure cooker to the Sauté/Brown mode. Add 2 tablespoons olive oil and the diced small sweet Vidalia onion. Sauté, stirring intermittently, until the onion is soft and translucent, about 5 minutes.
• Add 1/4 cup unsalted butter and 4–5 cloves garlic (minced). Cook, stirring nearly constantly, until the butter melts and the garlic is fragrant, about 1 minute.
• Remove the chicken from the marinade bag and discard the bag and leftover marinade. Add the chicken to the pressure cooker along with one 15-ounce can tomato sauce (or tomato puree). Add the remaining spices: 2 teaspoons garam masala, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground ginger, 1 teaspoon kosher salt, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 to 1/2 teaspoon cayenne pepper (optional).
• Secure the lid, set the steam valve to sealed, and pressure cook on High for 10 minutes. Note that the cooker may take about 10 minutes to come to pressure before the cook time starts.
• When the 10-minute pressure cook time ends, allow a natural pressure release for 10 minutes. After 10 minutes, carefully move the steam valve to vent to release any remaining pressure, then open the lid.
• Set the cooker back to Sauté/Brown mode. Reserve some of the finely minced fresh cilantro for garnish and stir the remaining cilantro plus 1/2 cup cream or half-and-half into the sauce. Cook, stirring, until warmed through, about 2 minutes.
• If you prefer a thicker sauce, simmer on Sauté mode 5–10 minutes, stirring occasionally, until reduced to your desired consistency. Taste and adjust seasoning with additional salt, black pepper, or cayenne if desired.
• Portion the chicken and sauce into bowls (a slotted spoon can be used if you prefer less sauce). Evenly garnish with the reserved cilantro and serve with naan, basmati rice, or your choice of sides.
• (Optional slow-cooker method) Instead of pressure cooking, after step 4 transfer everything to a slow cooker and cook about 4 hours on Low or about 2 hours on High, or until the chicken is cooked through and the sauce has thickened to your liking. Then continue from step 7.