• 3bbeafe0dd6b1370bc2fcb822e76ad40

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.

Prep
Cook
Serves 4people
Ingredients
For the marinade
1
lb boneless, skinless chicken thighs
3
garlic cloves, minced
2
tsp freshly grated ginger
1
tsp garam masala
1/2
tsp cumin
1/2
tsp coriander
1/2
cup plain yogurt (not Greek)
For the tikka masala
1
tsp olive oil
1/2
sweet onion, diced
3
garlic cloves, minced
1
tbsp freshly grated ginger
2
tbsp Tomato paste
1
tsp garam masala
1
tsp chili powder
1
tsp cumin
1
tsp coriander
1/2
tsp ground turmeric
1/4
tsp cayenne pepper
1
cup chicken stock
1
can (15 oz) of tomato sauce
1/2
cup heavy cream
Basmati rice, or cauliflower rice
Naan, if desired
Directions
1.
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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