Chicken Tikka Masala (Pressure Cooker)
$0.00 Cooking Fee
Serving Size: 6 ounces
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https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 8
Instructions
- Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Allow to marinate 30 minutes.
- Start the pressure cooker in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
- Add the rest of the oil to the pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
- Add water and deglaze the pot making sure nothing is stuck to the bottom.
- Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken and stir it.
- Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
- Add cream, fenugreek leaves and stir well. Garnish with cilantro.
Cook Times
Ingredients
Ingredients
- 2 pound boneless skinless chicken breast
For marinade:
- 1/2 cup plain Greek yogurt
- 1 1/2 tablespoon fresh ginger grated
- 3 clove garlic minced
- 1 lime juiced
- 2 teaspoon Kashmiri red chili powder or cayenne more or less to taste
- 1 teaspoon ground turmeric Haldi powder
- 2 teaspoon garam masala
- 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
For the sauce:
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder or cayenne more or less to taste
- 1 teaspoon ground turmeric
- 4 tablespoon ghee or butter divided
- 2 cup onion finely diced
- 2 teaspoon fresh ginger grated
- 3 clove garlic minced
- 15 ounce canned tomato puree or canned tomato sauce (if using lessen water by 1/4 cup or so)
- 1 cup water
- 1 cup heavy cream
- 2 tablespoon dried fenugreek
For garnish:
- 2 tablespoon fresh cilantro chopped
Cooking Tools Required
Can Opener, Cutting board, Electric Pressure Cooker, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp KnivesReheating/Serving Instructions
Heat in the microwave on medium power until heated through, or in a saucepan over medium heat.
Nutrition
Calories: 355kcal | Carbohydrates: 13g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 394mg | Potassium: 811mg | Fiber: 3g | Sugar: 6g | Vitamin A: 987IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 2mg
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