Instant Pot Dishoom Ruby Chicken Curry

Instructions

1. Blend the ginger, garlic, cumin, garam masala, lime juice, oil, and yogurt together into a smooth paste. Marinate the chicken for a minimum of 1 hour and up to overnight.
2. Add 1/4 cup oil to the instant pot, set to saute medium, and cook the bay leaf, cardamom pods, and cinnamon stick until fragrant, about 3 minutes.
3. Add ginger and garlic to the oil and cook until slightly brown, about 2 more minutes.
4. Add the tomatoes and set the instant pot to saute high. Cook until the sauce has reduced and darkened, about 5 minutes.
5. Scrape the bottom of the instant pot with a wooden or silicone spatula to release any stuck on bits, then add the garam masala, sugar, cumin, and chicken along with its marinade. Close the lid and set to High Pressure for 5 minutes. Once finished, do a quick release.
6. Stir in cream and butter. Cook for another 5 minutes using residual heat/keep warm setting. Serve hot, with cilantro and ginger matchsticks.