In the inner pot of your Express Cooker, combine chicken thighs with diced tomatoes (with liquid), tomato paste, water, chopped garlic and ginger, turmeric, smoked paprika, 2 teaspoons garam masala, cumin and cinnamon stick. Stir to combine.
Lock lid and place valve to “seal”. Set to manual pressure high for 10 minutes.
Allow to naturally release for 5 minutes before releasing pressure.
Take out cinnamon stick and discard.
Use a slotted spoon to remove chicken thighs to a plate, leaving sauce in the inner pot. Cut into bite-size pieces.
Using an immersion blender, blend the sauce (still in the inner pot) until smooth. Add white cooking wine and blend again.
Add coconut milk and butter, blending again until smooth.
Add Kosher salt and remaining 1 teaspoon garam masala, blending one more time.
Return chicken to the butter sauce mixture and toss to coat.
Serve over rice or with naan. Top with fresh cilantro, Maldon sea salt and fresh lime spritz.
If you’ve tried this recipe, come back and let us know how it was!
Use full fat coconut milk and shake the can well to combine it before adding to sauce. If the mixture has totally separated, you might need to transfer it to a microwave safe dish and heat just long enough to stir it back together.Instead of an immersion blender, you can transfer the sauce to a blender or mixing to make smooth.Wait for sauce to cool slightly before blending. There is less likelihood it will separate. Do not heat sauce to hot or it will seperate.