Instant Pot Chicken Tikka Masala
Nov 10, 2022 22:08:52 GMT -5
Post by PrisonerOfHope on Nov 10, 2022 22:08:52 GMT -5
INSTANT POT CHICKEN TIKKA MASALA
Prep: 10 mins
Cook: 20 mins
Marinade time: 1 hr
Total: 1 hr 30 mins
Serves: 6
EQUIPMENT
▢
Instant Pot – 6 Quart
INGREDIENTS
Chicken Tikka
▢2 pounds chicken skinless and boneless, I used both chicken breast and thighs, cut into cubes
▢1½ cups plain yogurt I used Greek
▢3 tablespoons lemon juice freshly squeezed
▢1 tablespoon garam masala
▢1 tablespoon ginger minced
▢5 cloves garlic minced
▢1 teaspoon salt
Curry Sauce
▢3 tablespoons vegetable oil
▢2 large onions chopped
▢5 cloves garlic minced
▢1 tablespoon fresh ginger minced
▢1 teaspoon turmeric
▢2 teaspoons garam masala
▢2 teaspoons coriander ground
▢2 teaspoons cumin ground
▢2 teaspoons chili powder
▢14 ounces fire roasted tomatoes or regular diced tomatoes
▢2 cups tomato sauce or passata
▢½ to 1 cup half and half
▢1 teaspoon salt or to taste
▢2 tablespoons butter unsalted
▢3 tablespoons cilantro fresh, chopped for garnish
INSTRUCTIONS
Combine all the chicken tikka ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.
Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
Add the vegetable oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin, and chili powder. Stir and cook for 3 to 5 minutes, until the onion softens.
Add the fire roasted tomatoes, tomato sauce and stir.
Add the chicken to the Instant Pot, including all the yogurt marinade and stir. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 5 minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
Add the half and half, salt and butter and give it a good stir. The butter is added to smooth the sauce.
Garnish with cilantro and serve warm over cooked rice with naan or roti.
STOVE TOP
You can make this right on the stove in a dutch oven or large skillet. Follow the instructions above and once the sauce is incorporated allow it to simmer for 20 minutes before incorporating the chicken and allow it to cook for a further 10 minutes.
SLOW COOKER
Throw the ingredients (save for the cream and lemon juice) in your slow cooker and cook on low for 6 – 8 hours. In the final 30 minutes add the remaining ingredients.
link
Prep: 10 mins
Cook: 20 mins
Marinade time: 1 hr
Total: 1 hr 30 mins
Serves: 6
EQUIPMENT
▢
Instant Pot – 6 Quart
INGREDIENTS
Chicken Tikka
▢2 pounds chicken skinless and boneless, I used both chicken breast and thighs, cut into cubes
▢1½ cups plain yogurt I used Greek
▢3 tablespoons lemon juice freshly squeezed
▢1 tablespoon garam masala
▢1 tablespoon ginger minced
▢5 cloves garlic minced
▢1 teaspoon salt
Curry Sauce
▢3 tablespoons vegetable oil
▢2 large onions chopped
▢5 cloves garlic minced
▢1 tablespoon fresh ginger minced
▢1 teaspoon turmeric
▢2 teaspoons garam masala
▢2 teaspoons coriander ground
▢2 teaspoons cumin ground
▢2 teaspoons chili powder
▢14 ounces fire roasted tomatoes or regular diced tomatoes
▢2 cups tomato sauce or passata
▢½ to 1 cup half and half
▢1 teaspoon salt or to taste
▢2 tablespoons butter unsalted
▢3 tablespoons cilantro fresh, chopped for garnish
INSTRUCTIONS
Combine all the chicken tikka ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.
Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
Add the vegetable oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin, and chili powder. Stir and cook for 3 to 5 minutes, until the onion softens.
Add the fire roasted tomatoes, tomato sauce and stir.
Add the chicken to the Instant Pot, including all the yogurt marinade and stir. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 5 minutes.
Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
Add the half and half, salt and butter and give it a good stir. The butter is added to smooth the sauce.
Garnish with cilantro and serve warm over cooked rice with naan or roti.
STOVE TOP
You can make this right on the stove in a dutch oven or large skillet. Follow the instructions above and once the sauce is incorporated allow it to simmer for 20 minutes before incorporating the chicken and allow it to cook for a further 10 minutes.
SLOW COOKER
Throw the ingredients (save for the cream and lemon juice) in your slow cooker and cook on low for 6 – 8 hours. In the final 30 minutes add the remaining ingredients.
link