Ingredients
2 tablespoons olive oil1/2 large onion, finely chopped4-1/2 teaspoons minced fresh gingerroot4 garlic cloves, minced1 tablespoon garam masala2-1/2 teaspoons salt1-1/2 teaspoons ground cumin1 teaspoon paprika3/4 teaspoon pepper1/2 teaspoon cayenne pepper1/4 teaspoon ground cinnamon2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes1 can (29 ounces) tomato puree1/3 cup water1 jalapeno pepper, halved and seeded1 bay leaf1 tablespoon cornstarch1-1/2 cups plain yogurtHot cooked basmati riceChopped fresh cilantro, optional
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook onion until tender. Add ginger and garlic; cook 1 minute. Stir in seasonings and cook 30 seconds. Press cancel. Add chicken, tomato puree, water, jalapeno and bay leaf.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high; cook for 10 minutes. Quick-release pressure. Discard jalapeno and bay leaf.
Select saute setting and adjust for medium heat; bring mixture to a boil. In a small bowl, mix cornstarch and yogurt until smooth; gradually stir into sauce. Cook and stir until sauce is thickened, about 3 minutes. Serve with rice. If desired, sprinkle with cilantro.
