Instant Pot Chicken Tikka Masala Recipe

Ingredients

• 2 pounds (900 grams) chicken thighs skinless, boneless, diced into bite-size pieces
• 3 tablespoons yogurt plain natural or Greek
• 4 tablespoons masala paste divided
• 2 tablespoons vegetable oil
• 17 oz (500 ml) tomato sauce or passata
• 1 teaspoon salt
• 1 cup (250 ml) heavy whipping cream

For The Masala Paste

• 1 small onion
• 3 cloves garlic about 1 tablespoon minced garlic
• 1 tablespoon fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon chili powder optional
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric

For Serving

• Cooked rice
• Fresh cilantro leaves
• Naan bread

Instructions

To Make The Masala Sauce

• Place all of the ingredients in a food processor and blend until smooth.

To Make The Chicken Tikka Masala

1. To a mixing bowl, add the chicken, yogurt, and 2 tablespoons of the masala paste. Mix everything with a spoon, cover with cling film and leave it in the fridge to marinate for at least 15 minutes.
2. On the Instant Pot press on SAUTE and heat the oil, when a HOT message is displayed add the marinated chicken. Work in batches and brown the chicken on both sides (not cooking it all the way through, just browning it a little on each side), then switch off the saute setting.
3. Deglaze the pot with a little bit of water, or the tomato sauce that you will add in the next step to avoid the burn message.
4. Add the passata or tomato sauce, 2 tablespoons of the masala paste, and salt. Give it a quick mix.
5. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
6. Carefully open the lid, and push the SAUTE button. Stir in the cream, and allow the sauce to reduce a little. Switch off the SAUTE. Serve warm over rice with chopped fresh parsley, mint or cilantro leaves.