Instant Pot Tikka Masala
580kcal
Ingredients
- 2 pounds chicken breast (cut into bite-sized chunks)
Marinade Sauce:
- 2 teaspoons garam masala
- 1½ teaspoons ground cumin
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ¾ cup whole milk yogurt
- ¼ teaspoon ground Kashmiri pepper (or use 1½ teaspoon ground paprika)
Other Ingredients:
- 1½ cups diced yellow onion
- 2 tablespoons butter
- 1 tablespoon oil
- 1 tablespoon minced ginger
- 1½ teaspoons minced garlic
- ½ tablespoon garam masala
- ½ tablespoon cumin
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (add more according to your liking)
- 6 cardamon pods
- 14.5 oz (a can of) tomato sauce
- 2 tablespoons tomato paste
- 1½ teaspoons sugar
- 1 teaspoon salt
- 1¼ cups heavy cream (add more according to your liking)
Method
- In a large ziplock or bowl, combine the cubed chicken with marinade sauce ingredients. Stir until well-coated and marinate in the fridge for at least an hour or up to overnight.
- Press the "sauté" setting. Heat oil and butter, cook onion for 3 minutes. Add garlic, ginger, garam masala, cumin, cardamom, turmeric, coriander, chili powder, and tomato paste. Cook and keep stirring for 1 minute then press "Warm/Off". Don't forget to gently scrape up the burnt bits from the bottom of the pan to prevent burning.
- Add tomato sauce, sugar, salt, and chicken (including the marinade sauce). Stir to combine. Select "Manual" and cook for "5 minutes" at high pressure. Once the cooking cycle is completed, let the pressure release naturally.
- Open the lid and add heavy cream. Stir to combine. Adjust seasoning with chili powder, salt, and black pepper if needed.
Nutrition
Calories580kcalCarbohydrates19gProtein44gFat36gSaturated Fat19gTrans Fat1gCholesterol214mgSodium1715mgPotassium1270mgFiber4gSugar9gVitamin A1697IUVitamin C16mgCalcium151mgIron3mg