Instant Pot Chicken Tikka Masala
Ingredients:
1 tablespoon lemon juice
1 tablespoon garam masala
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of any large areas of fat and cut into 1-inch pieces
2 teaspoons ground cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 1/2 tablespoons ghee or clarified butter
1 large onion, cut into a 3/4-inch dice
1 tablespoon grated ginger
3 cloves garlic, grated
2 tablespoons tomato paste
1 cup tomato puree
1/2 cup coconut cream
Rice for serving, optional
Directions:
Combine the lemon juice, garam masala, coriander, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use a fork or your hands to mix into a paste-like consistency. Add the diced chicken to the bowl and massage the spice mixture all over the chicken using your hands. Cover with plastic wrap and let marinate at room temperature for 1 hour.
Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook’s Note). Meanwhile, mix together the cumin, paprika, turmeric, cayenne and 1 teaspoon salt in a small bowl. Add the ghee to the pot, along with the onion and spice mixture. Saute until the onions have softened, about 5 minutes. Add the ginger and garlic and continue cooking, 1 minute, then add the tomato paste. Cook, stirring constantly with a wooden spoon, 1 minute. Pour in the tomato puree and scrape up any bits from the bottom of the pot. Turn off the pot. Add the marinated chicken to the sauce and gently stir to combine.
Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high 10 minutes. After the pressure cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir in the coconut cream, season to taste and serve over rice if using.
