instant pot chicken tikka masala
one of my favorite dishes
prep time
10 Min
cook time
15 Min
method
Pressure Cooker/Instant Pot
yield
2-4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 medium shallot chopped
- 1 tablespoon fresh ginger grated
- 4 cloves garlic minced
- 1 1/2 tablespoons freshly ground garam masala
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/4 cup brown sugar
- 4 boneless chicken thighs cut into chunks
- 29 ounces can tomato puree
- 1/3 cup water
- 1 bay leaf
- 1 1/2 cups plain yogurt
- 1 tablespoon cornstarch
- basmati rice and cilantro for serving
How To Make instant pot chicken tikka masala
-
Step 1Select saute on instant pot and adjust for medium heat. Add the oil and shallots and saute until shallots are tender. Add the ginger and garlic and saute 30 seconds.
-
Step 2Stir in the seasonings and brown sugar and saute 30 seconds. Add the chicken and, tomato puree, and water. Mix well. Throw in the bay leaf.
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Step 3Lock the lid and close vent. Pressure set to high and set time for 10 minutes. When finished cooking use quick release and wait for pressure to leave. Remove lid and remove bay leaf and discard
-
Step 4Mix the cornstarch with the yogurt. Select saute and stir in the yogurt mixture. Saute for 3 more minutes until warmed through and thickened
-
Step 5Serve with basmati rice and garnish with cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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