• Instant Pot

• 600-700g (1lb) chicken thighs
• 1 can tomato pulp/sauce
• 4 tbsp minced garlic
• 2 tbsp minced ginger
• 1 tbsp tumeric
• 1 tbsp smoked paprika
• 1 tbsp garam masala
• 1 tbsp ground cumin
• 1/2 tbsp cayenne pepper
• 1/2 tbsp salt
• (optional) chopped cilantro garnish

Reserve for finish

• 110g butter
• 110g heavy cream can sub coconut milk
• 1 tbsp garam masala

1. Put all ingredients (except marked reserve) in instant pot, mix
2. Seal IP and cook on high 8 min, natural release
3. Remove chicken; set aside; shred/debone when cooled
4. Let sauce cool; add reserve/finishing ingredients; mix
5. Combine, garnish, and serve