Chicken Tikka Masala in an Instant Pot and on the Stove.
Preparation:
Cook:
Level: Easy
Ingredients
- Olive oil, as needed
- 1 White onion, finely chopped
- 2 pounds Boneless, skinless chicken, breast or thighs
- 1 tbsp Grated ginger, (use the Microplane)
- 3 cloves minced garlic
- 1 tbsp garam masala
- ½ tablespoon Paprika
- ½ tablespoon Cumin powder
- ½ tablespoon Turmeric
- 1 teaspoon Sea salt (or to taste)
- ½ cups Broth
- 1 box (15 oz size) Tomato sauce
- 2 Green chiles, chopped
- 1 cup plain yogurt
- Cooked brown rice, for serving
- Fresh cilantro, to garnish
- Lime wedges, for serving
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 softened. Stir in chicken with ginger, garlic and spices.
Cook for 2 to 3 minutes, then add the broth, tomato sauce, peppers 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 to High for 10 minutes.
When cooking time is complete, manually release pressure by switching from Seal to Vent. After releasing the pressure, gently remove the lid. Stir in plain yogurt.
Serve with rice and garnish with chopped cilantro and lime wedges. Enjoy!
For the stovetop method:
Heat the oil in a Dutch oven over medium-high heat. Add onions and sauté for 3-4 minutes, or until softened. Add the chicken with the ginger, garlic and spices. Cook for 5 to 6 minutes, stirring constantly, until browned but not cooked through.
Add the broth, tomato sauce, chilli and mix well. Lower the heat, put the lid on and simmer for about 15 minutes, or until the chicken is cooked through and the flavors blend. Stir in the yogurt.
Serve with rice and garnish with chopped cilantro and lime wedges.
