Instant Pot Chicken Tikka Masala
Ingredients
Marinade
-
1
cup
plain yogurt
-
1
teaspoon
turmeric
-
2
teaspoons
garam masala
-
1
tablespoon
lemon juice
-
2
teaspoons
black pepper
-
¼
teaspoon
dried ginger
Chicken
-
3
large
boneless, skinless chicken breasts
Sauce
-
¼
cup
unsalted butter
-
1
medium
white onion
-
2
medium
serrano chiles
-
5
cloves
garlic
-
1 ½
tablespoons
grated fresh ginger
-
2 ½
tablespoons
garam masala
-
1
teaspoon
paprika
-
1
15-ounce can
tomato sauce
-
1
medium
green bell pepper
-
1
tablespoon
dried fenugreek leaves
-
to taste
salt
-
2
cups
heavy cream
Serving Suggestions
-
to taste
chopped cilantro
-
to taste
naan
-
to taste
cooked basmati rice
Instructions
- Prepare the marinade by whisking all marinade ingredients in a bowl.
- Add chicken to the marinade, coat well, cover, and refrigerate for at least 1 hour.
- Set the Instant Pot to Sauté Mode, melt butter, and cook onion until softened.
- Reduce heat, add serrano chiles, garlic, and ginger, cooking until the mixture is brown.
- Add garam masala and paprika, stir, and cook until fragrant.
- Add tomato sauce, blend the mixture until smooth, and return it to the Instant Pot.
- Simmer the sauce until thick, then add chicken with marinade, bell pepper, fenugreek leaves, and salt.
- Cook on Manual High Pressure for 6 minutes and perform a Quick Release.
- Stir in heavy cream, adjust seasoning, and serve with optional garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
610
Total fat
42g
Total carbohydrates
20g
Total protein
39g
Sodium
520mg
Cholesterol
212mg
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