Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
Add the garlic, ginger, and chicken. Stir-fry the chicken for 4-5 minutes, making sure to scrape any browned bits off the bottom of the pot.
Add the spices and give everything a good mix.
Stir in the tomato sauce.
Secure the lid, close the pressure valve, and cook for 5 minutes at high pressure.
Open the valve to quick release any remaining pressure.
Press the sauté button, add the bell peppers and cook until they soften to your liking.
Stir in the cream and fenugreek leaves.
Garnish with cilantro if desired, then serve.
- I have made a few adjustments to update this recipe (2021). My original recipe (in my cookbook) called for ½ cup of heavy cream, but I now think ¼ cup is enough. Feel free to add more heavy cream if you'd like. I have also reduced the cook time.
Serving: 1gCalories: 327kcalCarbohydrates: 7gProtein: 28gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 177mgSodium: 600mgPotassium: 513mgFiber: 2gSugar: 2gVitamin A: 803IUVitamin C: 41mgCalcium: 51mgIron: 2mg