Chicken Curry (Instant Pot or Stove Top)

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I LOVE this recipe. I made it both in the InstantPot and on stove top and I definitely recommend instant pot! Saves from doing all of the stove top stirring.

INGREDIENTS
  • 2 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 cup plain, full-fat yogurt (I use Greek; with Greek, 2% worked too)
  • 4 garlic cloves, minced or grated, divided
  • 2-inch piece of ginger, minced or grated, divided
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 2 to 3 tablespoons neutral oil or ghee
  • 2 large yellow onions, minced
  • 1 teaspoon cumin seeds
  • About 2 1/2 cups small diced fresh tomatoes, from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon ground coriander
  • 1/2 to 1 teaspoon cayenne or a mild chile powder, such as kashmiri, or to taste
  • *1/2 cup water *DON'T USE for Instant Pot version - the water doesn't cook off like it does on the stove top and it was a bit soup-y

DIRECTIONS
Combine chicken thighs with yogurt, half of garlic, ginger, and salt in a bowl and set aside for whatever time you’ve got — you can use them right away, in an hour, or up to a day.
In the Instant Pot, heat oil or ghee. Once hot add onions and cumin seeds, cook 5 minutes, until browned at edges. Add remaining ginger and garlic and cook one to two minutes more. Add remaining salt, turmeric, garam masala, coriander, and cayenne or another chile powder cook for two minutes. Add tomatoes and cook until they begin to break down, 4 minutes. Add tomato paste, cook for another 2 minutes. Add chicken and yogurt marinade from bowl, plus water, stir to combine, and bring to a simmer, stirring. 
Chunks of boneless thighs usually take 7 minutes for me on high, however, I suspect by the time the IP comes up to pressure and then releases, you’ll have saved little of the 25 minutes stovetop simmering time. But, the IP is hands-off, and that counts too.
*STOVETOP - start with a In a large (4 quarts), heavy pan with a lid,Simmer 25 to 30 minutes over low heat, covered, stirring once or twice to ensure everything is cooking evenly.
Chicken is done when it is cooked through and very tender (you can cut a larger chunk in half to check for doneness). Adjust seasoning as needed and serve with rice.
Notes:
* Re, fresh tomatoes: I often see fresh tomatoes suggested in Indian dishes and found it surprising, when they’re so lousy out of season and canned tomatoes are so consistent. But in Priya Krishna’s Indian-ish cookbook, she suggests that you only use canned tomatoes “if you have to.” She said she finds that even those sad fresh winter tomatoes seem to work better in bringing that necessary brightness to Indian dishes than canned ones.” I’ve used fresh tomatoes in dishes that call for them since, even firm, unjuicy ones, and really like the complexity they bring once cooked. I’m fully converted.

Recipe originally from: https://smittenkitchen.com/2019/10/chicken-curry/

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