Description
Chicken Tikka Masala in an Instant Pot and on the stovetop.
Ingredients
- Olive Oil, As Needed
- 1 White Onion, Finely Diced
- 2 pounds Chicken, Skinless, Boneless Breast Or Thighs
- 1 Tablespoon Grated Ginger, (use The Microplane)
- 3 cloves Garlic, Minced
- 1 Tablespoon Garam Masala
- ½ Tablespoons Paprika
- ½ Tablespoons Ground Cumin
- ½ Tablespoons Turmeric
- 1 teaspoon Sea Salt (or To Taste)
- ½ cups Broth
- 1 can (15 Oz. Size) Tomato Sauce
- 2 Green Chilis, Chopped
- 1 cup Plain Yogurt
- Cooked Brown Rice, To Serve
- Fresh Coriander, For Garnish
- Lime Wedges, To Serve
Preparation
For the Instant Pot method:
Start by pressing the Sauté button on Instant Pot. Once heated, add olive oil and onions, sauté for 3–4 minutes, or until they soften. Stir in chicken with ginger, garlic and spices.
Cook for 2–3 minutes, then add broth, tomato sauce, chilis and mix well. Put the lid on, secure it, and seal the vent. Press the Manual (older models) or Pressure Cook (newer models) button and set on High for 10 minutes.
Once the cooking time has ended, manually release the pressure by switching from Seal to Vent. After releasing the pressure, carefully remove the lid. Stir in plain yogurt.
Serve with rice and garnish with chopped coriander and lime wedges. Enjoy!
For the stovetop method:
Heat oil in a Dutch oven over medium-high heat. Add onions and sauté for 3–4 minutes, or until they soften. Add chicken with ginger, garlic, and spices. Cook for 5–6 minutes, constantly stirring, until golden brown but not entirely cooked.
Add broth, tomato sauce, chili and mix well. Lower heat, place the lid on and simmer for about 15 minutes, or until chicken is cooked through and flavors are blended. Stir in yogurt.
Serve with rice and garnish with chopped coriander and lime wedges.
