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Instant Pot Chicken Tikka Masala
Letting the meat marinate in a yogurt sauce before cooking it will soften the chicken, which pairs well with the creamy tikka masala. Toast up naan to go with it, or for a low-carb version, simply serve this Instant Pot chicken tikka masala with cauliflower rice.
Dice the chicken thighs. Mix together the rest of the chicken marinade ingredients in a bowl. Add the diced chicken thighs and marinate the chicken in the fridge for 4 hours.
2.
Turn on the Saute feature for the Instant Pot. Once heated, add the olive oil and cook the marinated chicken in the Instant Pot for 5 minutes.
3.
Add in the rest of the tikka masala ingredients except for the heavy cream, stir to combine. Cover the Instant Pot with the lid and cook on high pressure (Manual or Pressure Cook) for 10 minutes. Release the pressure.
4.
Switch the Instant Pot back to the Saute feature and add the heavy cream. Stir to combine.
5.
Once heated through, serve the chicken tikka masala with basmati rice (or cauliflower rice) and toasted naan bread.
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By
viiriilaroux
