🥘 Recipe for Instant Pot Chicken Tikka Masala🥘
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📝 ingredients
- 500 g boneless chicken breast, chopped into small pieces 🍗
- a cup of plain yogurt🥣
- Two teaspoons of lemon juice🍋
- Two tablespoons of of cumin powder
- Two tablespoons of coriander powder
- One teaspoon of turmeric powder
- one paprika teaspoon
- One teaspoon of garam masala
- One teaspoon of chili powder (modify according to personal taste)🌶️🔥
- Two teaspoons of vegetable oil🌿
- a big coarsely chopped onion🧅
- Three minced garlic cloves🧄
- One inch piece grated ginger🧄
- One cup of pureed tomatoes🍅
- One cup of canned coconut milk
- Season with salt to taste
- chopped fresh cilantro (for garnish)🌿
01.Instant Pot Chicken Tikka Masala Recipe Ingredients
A method📝
01.Mix the yogurt, lemon juice, cumin, coriander, turmeric, paprika, garam masala, chili powder, & salt in a mixing bowl. Combine thoroughly.
02.Add the chicken pieces to the marinade, coating them thoroughly. Refrigerate for at least 1 hour, preferably overnight, for maximum flavor.
03.Select the "Sauté" function on the Instant Pot. Add the diced onion to the heated vegetable oil. Boil until it turns translucent.
04.In the Instant Pot, combine the minced garlic and grated ginger. Heat for another minute, or until tasty.
05.To halt the saute operation, click the "Cancel" button.
06.Stir with the tomato puree and coconut milk well.
07.Add the marinated chicken & any remaining marinade to the instant pot.
08.Set the opening to the sealing setting and close the Instant Pot lid.
09.Set the timer to ten minutes on high pressure and select the "Pressure Cook" or "Manual" situation.
10.Once the cooking time is out, let for a 5-minute natural pressure release until doing a fast release to release any remaining pressure.
11.Mix the chicken tikka masala in the Instant Pot.
12.Try out the salt and spices to suit your tastes.
13.Sprinkle with fresh cilantro and serve the Chicken Tikka Masala over rice or with naan bread.
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