1 (14.5-ounce) can petite diced tomatoes, juices included
1/2 cup heavy cream, half-and-half, plain yogurt, or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, for serving
Measuring cups and spoons
Cutting board
Knife
Can opener
Electric pressure cooker
Wooden spoon
Instructions
Sauté the aromatics: Set an electric pressure cooker to the sauté feature. Add the oil and heat until shimmering but not smoking. Add the onion and sauté until softened, about 3 minutes. Add the garlic and ginger and cook until soft and fragrant. The mixture might stick a little to the bottom of the pot; this is normal.
Deglaze and add spices: Add 1/4 cup of the chicken broth. Cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, until the chicken broth reduces by half. Add the garam masala, paprika, turmeric, salt, and cayenne pepper, and stir to combine.
Add the chicken, broth, and tomatoes: Add the chicken and stir to combine. Add the remaining 1/4 cup of chicken broth and the tomatoes.
Pressure-cook: Close and lock lid. Pressure-cook for 10 minutes at HIGH pressure. When cooking time is complete, do a quick release of the pressure.
Add the creamy element: Stir the cream, half-and-half, yogurt, or coconut milk into the sauce. Top with chopped cilantro and serve over rice.
