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In a large bowl mix together tomato paste, ⅓ cup Greek yogurt, lemon juice, cumin, garam masala, coriander, salt, ginger, pepper, turmric and cinnamon.
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Cut your chicken into 1-inch cubes and then add them to the bowl. Mix with the yogurt mixture until chicken is well coated. Cover and refrigerate for at least 30 minutes or overnight.
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Set your Instant Pot to saute mode and add your oil. Then saute your onion until transluscent. Add the garlic until well incorporated.
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Turn the Instant Pot off and add the marinated chicken, brown sugar, and Zoup! Good, Really Good® Low-Sodium Chicken Broth.
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Cover the Instant Pot. Set to high pressure and cook for 6 minutes.
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Use quick release to release the pressure. Add a spoonful of the liquid from the Instant pot to a bowl. Then stir in the cornstarch until well combined and there are no clumps. Add that mixture back into the Instant Pot and stir until well combined.
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Add the Greek yogurt and serve immediately over rice. Enjoy!