- Marinade:
- 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
- Sauce:
- 1 (15 ounce) can tomato sauce
- 4 cloves garlic, minced
- 1 1/2 tablespoons garam masala
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 cup heavy cream
- 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(R)) 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.
05/30/2019
recipepes.com
easy nstant pot® chicken tikka masala, recipe
PT15M
PT1H
5
455 calories
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