With some moderate tweaking, this made an amazing dish. First, we pretty much doubled the garlic (because I am a garlic fiend), we were also very heavy handed with the spices (extra cumin & tumeric and we added garlic salt toward the end instead of regular salt), finally we used chicken breasts and modified the cook time to 5 minutes. The burn error went off because I was concerned it would be too watery (as some reviews mentioned) but we put ¼ cup of water in and stirred and restarted the pressure. It looked very watery when it finished and even after we added the cream, but after letting it simmer a bit everything had a wonderful consistency.
