2 tsp salt900 g boneless skinless chicken thighs, cubed1/2 cup water156 mL can tomato pasteThis advertisement has not loaded yet, but your article continues below.To make this vegetarian, substitute 3 cups cubed paneer for the chicken. Marinate it as you would the chicken. Change the time under pressure to 4 minutes.
You can replace the chicken thighs with the same amount of boneless skinless chicken breasts cut into cubes or use 680 g precooked chicken or turkey without the skin. If using precooked poultry, you can reduce the time under pressure to 3 minutes, but note that even with the reduced cook time, using precooked poultry makes for dry poultry when jarred under pressure.
Once the pressure has released, remove the lid and turn on to Sauté. Add the butter, coconut milk, tomato paste, cilantro and the second amount of garam masala. Let it boil for 5 minutes to thoroughly denature the butter. Stir it often so that it doesn’t burn.Mix the cornstarch with the second quantity of water. Add the mixture to the electric pressure cooker and stir for a couple of minutes until it thickens.Place and seal the lid. Set to High Pressure for 5 minutes.