Instructions

Heat ghee in an instant pot, add chicken and spices, let fry for ~4 minutes of each side.
Season well with salt, add Passata or crushed tomatoes, heavy cream, stir well.
Cook in an instant pot on under highest pressure for 20 minutes. Let cool down for 5 minutes.
Serve chicken legs with creamy sauce, garnish with some green peas.
Can be stored in a fridge up to 5 days and reheated in microwave.

This is a recipe by

Tatyana Zinchenko