Ingredients (serves 4)

• 6 chicken thigh fillets, cut into 4cm pieces
• 1 Tbspn lemon juice
• 1/2 tspn chilli powder
• 1/2 cup greek yoghurt
• 2 1/2cm piece fresh ginger, grated
• 2tspn garam masala
• 30g butter
• 1tbspn oil
• 1 onion, sliced thinly
• 2 cloves garlic, minced
• 1tspn ground coriander
• 1 tspn ground cumin
• 1tspn sweet paprika
• 2 tbspn tomato paste
• 3/4 cup tinned tomatoes
• 2/3 cup chicken stock
• 1/3 cup cream

Method

1. Combine chicken, juice and chilli powder in a bowl. Cover and refrigerate for 30 minutes. Stir yoghurt, ginger and garam masala into chicken mixture.
2. Turn pressure cooker on to SAUTE HIGH SEAR and set time for 10 minutes. Heat butter and oil. When heated add chicken in batches until browned all over. Remove from pressure cooker. Add onion and garlic, stirring until onion softens. Add remaining spices and cook until fragrant. Add in chicken. Add in tomato paste, tin tomatoes and stock. Close lid on pressure cooker. Select PRESSURE COOK and MEAT/POULTRY.
3. Once time has elapsed, release pressure and open the lid. The curry may still be a bit too liquid, if it is, set pressure cooker to SAUTE HIGH SEAR and cook for a further 10 minutes to reduce sauce. Once reduced slightly stir in cream and season to taste. Serve with steamed rice and naan bread to mop up all that delicious sauce!