Ingredients
2 tsp. whole cumin seeds
2 tsp. ground coriander
2 tsp. sweet paprika
1/4 tsp. ground cinnamon
Pinch ground clove
Pinch cayenne pepper
1/3 c. ghee
1 medium yellow onion, thinly sliced
5 garlic cloves, thinly sliced
Kosher salt
Freshly ground black pepper
1 tbsp. grated fresh ginger (from a 3-inch peeled piece)
3 tbsp. tomato paste
1 small jalapeño, stemmed, seeded, and finely chopped
1 1/4 c. low-sodium chicken broth
2 lb. boneless skinless chicken thighs, cut into large, bite-sized pieces
4 c. diced butternut squash
Steamed basmati rice, plain yogurt, sliced almonds, and fresh cilantro leaves, for serving
Preparation
Step 1In a small bowl, combine the spices; set aside. Step 2Set the Instant Pot to high sauté. Add ghee, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until onions and garlic are tender and golden, about 10 minutes. Add ginger and spice mixture and cook, stirring, until fragrant, about 1 minute. Stir in tomato paste and jalapeño and cook, stirring, 1 minute. Pour in broth.Step 3Add chicken and squash; season with salt and pepper and toss to coat. Lock the lid and set the instant pot to high pressure for 5 minutes. When the instant pot indicates that it is done, manually release the pressure. Step 4Stir sauce, breaking up butternut squash a bit to thicken the sauce slightly. Serve spooned over rice with yogurt, almonds, and cilantro over top, if desired.
