Pressure cook chicken then set aside to cool and cube.

Saute' butter, onion, garlic, ginger, garam masala, chili powder, cumin, tumeric and cayenne.

Add chicken and stir to coat and brown. Stir in tomato sauce and salt.

Pressure cook for 8 minutes.

Set to saute' and stir in the coconut milk. Simmer and stir occasionally until sauce thickens, 10-15 mins. Stir in peas and turn pot off.

Allow to cool 3-4 minutes then stir in sour cream.

Serve with rice or naan bread. Sprinkle with chopped fresh cilantro.