Easy Instant Pot® Chicken Tikka Masala recipe
All Recipes World Cuisine Recipes Asian Indian
Ingredients
- 1 pound boneless chicken breasts, cut into 2-inch pieces 1 cup plain yogurt 1 tablespoon garam masala 1 tablespoon lemon juice 1 teaspoon cayenne pepper 1 pinch ground ginger 1 (15 ounce) can tomato sauce 4 cloves garlic, minced 1 ½ tablespoons garam masala 1 teaspoon paprika ½ teaspoon ground turmeric ½ teaspoon salt 1 cup heavy cream
Nutrition Info
- 407.5 caloriescarbohydrate: 16.4 gcholesterol: 143.7 mgfat: 26.5 gfiber: 3.4 gprotein: 28.5 gsaturatedFat: 15.3 gservingSize: -sodium: 965.3 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Easy Instant Pot® Chicken Tikka Masala
Directions
-
Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl, toss until fully coated. Cover and refrigerate for 1 hour.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chicken with marinade, cook until tender, stirring occasionally, about 5 minutes.
Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot, stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove lid and select Saute function. Pour in cream, stir well. Simmer until sauce has thickened, about 4 minutes.