As others have mentioned it's a really good recipe; can't believe how easy it was. I also did some modifications that I think helped tailor to our taste a bit. I would recommend to not use the standard tomato sauce that you would use for pasta; look for passata (they have it in regular grocery stores).
PERSONAL REMINDERS: Don't add too much salt. Marinate the chicken at least an hour ahead with the spices; also added a bit of yogurt to the mix to help the spices distribute on the chicken. Then browned the chicken in a separate pan; this helped kick off the spices. When deglazin the pan, use only use a tiny bit of water. Cut up chicken in really small pieces and did 5 mins on pressure cooker. You will be cooking it more since you will add the cream and let simmer. Add 25% more of spices but not more.
