Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
4
Low
Nutrition per serving
Calories379.3 kcal (19%)
Total Fat19.6 g (28%)
Carbs14.1 g (5%)
Sugars6.5 g (7%)
Protein36.4 g (73%)
Sodium1256.6 mg (63%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsghee
1onion
diced
5 teaspoonsminced garlic
1 teaspoonginger
minced
1.5 poundsskinless and boneless chicken thighs
cut into quarters
1 teaspooncoriander powder
1 teaspoongaram masala
1 teaspoonpaprika
1 teaspoonsalt
1 teaspoonturmeric
¼ teaspoonblack pepper
¼ teaspooncayenne
¼ teaspoonground cumin
1 x 15 OunceCan Tomato Sauce
2green bell peppers
chopped into medium-sized chunks/squares
¼ cupheavy cream
or full-fat coconut milk adjust to preference
1 teaspoondried fenugreek leaves
crushed, kasoori methi
Cilantro
garnish
Instructions
Step 1
Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
Step 2
Add the garlic, ginger, and chicken. Stir-fry the chicken for 4-5 minutes, making sure to scrape any browned bits off the bottom of the pot.
Step 3
Add the spices and give everything a good mix.
Step 4
Stir in the tomato sauce.
Step 5
Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
Step 6
Open the valve to quick release any remaining pressure.
Step 7
Press the sauté button, add the bell peppers and cook until they soften to your liking.
Step 8
Stir in the cream and fenugreek leaves.
Step 9
Garnish with cilantro if desired, then serve.
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Notes
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Makes leftovers
One-dish
Spicy
