INSTANT POT CHICKEN TIKKA MASALA (PRESSURE COOKER)

Get your Indian fix by making one of my most popular recipes, chicken tikka masala, now adapted for the Instant Pot pressure cooker. Chicken tikka masala is one of my favorite dishes of all time, and one of the most popular Indian dishes ordered at American restaurants. It goes great with basmati rice to help soak up all of the delicious sauce, or with some slabs of naan bread on the side

RECIPES BY savorytooth [THANK YOU]
The gram Marsala is really overpowering. Would recommend cutting it back to 2 tsp perhaps. Consistently of everything was great just had a strong clove/cinnamon taste

Came out great, and my husband really liked it! We're in Texas, so the slight heat was just right. Might try the coconut milk suggestion next time for something different.

This was so good! Used coconut milk dnd coconut cream yo make it dairy free and it turned out great! Added a little cornstarch to thicken at end...so good!

Ingredients

For marinating the chicken:

  • 1 pound boneless skinless chicken breasts about 2, chopped into bite-sized pieces
  • 1 cup plain 2% fat greek yogurt 7 ounces
  • 1 tablespoon garam masala
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground ginger

For the sauce:

  • 15 ounces canned tomato sauce or puree
  • 5 cloves garlic minced
  • 4 teaspoons garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup heavy whipping cream added last

For serving:

  • basmati rice
  • naan
  • freshly chopped cilantro

Instructions

  1. Marinating the chicken: Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
  2. Visit INSTANT POT CHICKEN TIKKA MASALA by https://www.savorytooth.com/ For Full Instructions

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