6 chicken thighs boneless, skinless, cut into cubes

1 1/2 c heavy cream

1 1/2 c tomato sauce

1/2 onion

5 tbsp butter

1 tbsp minced garlic

1 tbsp chopped ginger

1 1/2 tsp chili powder

1 1/2 tsp cumin

3 tsp garam masala

Turn your Instant Pot to saute, medium, and add butter.

When butter is melted add cubed chicken and onion.

Cook just enough for chicken pieces to cook just a touch on the outside.

Add all other ingredients into your Instant Pot or pressure cooker and mix together well.

Put lid on and close steam valve.

Set Instant Pot to manual, pressure, low, for 5 minutes. (enough time if cut into bite size pieces, if larger pieces increase time)

When done move steam valve just slightly so steam comes out slowly.

Carefully lift lid. Serve immediately or leave in pot and set to saute low for just a few minutes allowing the sauce to bubble and thicken a bit if you desire. Turn off and allow to cool a bit and rest if you want sauce to thicken a bit more. Serve with rice and/or naan.