Awesome Instant Pot (or other multi-cooker) recipe! I've made this entrée 6-8 times in the past 18 months or so and it turned out perfect every time. Not super-spicy, but enough heat and exotic flavor that you know you're eating Indian. We like it saucy and served over rice, so I use slightly more tomato sauce, a half-cup of low-sodium chicken broth mixed with the water, and half & half in place of the whipping cream, to create more sauce. Highly Recommended!
