Description
Tender bites of chicken in a creamy, spicy sauce.
Ingredients
Scale
- 1 1/4 pounds boneless, skinless chicken thighs
- 1/2 tsp black peppercorns
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1 tsp chili powder
- 1/2 tsp garam masala
- 2 Tbsp low sodium soy sauce
- 1/2 cup water
- 1/4 cup plain greek yogurt
- 1/4 cup hot sauce (I like Frank’s)
- 2 Tbsp cornstarch
- Salt, to taste
Instructions
- Use kitchen shears to trim thighs of excess fat. Cut the thighs into 1 inch chunks. Add to the Instant Pot.
- Add in peppercorns, cumin, coriander, chili powder and garam masala. Stir so that the chicken is coated in the seasonings.
- Pour in the water and soy sauce.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- In a bowl whisk together the yogurt, hot sauce and cornstarch. Dip a measuring cup into the Instant Pot and retrieve about a half cup of the hot liquid. Stir it into the yogurt mixture.
- Pour the yogurt mixture into the Instant Pot. Stir. Turn Instant Pot to saute setting. Stir and once sauce has thickened turn off Instant Pot.
- Add salt to taste, if needed. Serve chicken and sauce over hot cooked rice or with naan bread.
- Category: Chicken
- Method: Instant Pot