2-3poundschicken breastschopped into bite-sized pieces
4clovesgarlicminced
2inchginger knobminced
1tablespoongaram masala
1teaspoonturmeric
1teaspooncumin
1teaspoonchili powder
1teaspoonsalt
pinchcayenne pepper
Juice of 1 lemon
3tablespoonsbutteror cooking oil, divided
½onionthinly sliced
15ouncestomato sauce1 can
1cupheavy creamor substitute 1 cup canned coconut milk
1tablespooncornstarch+ 1 tablespoon water
fresh cilantro
Instructions
Place chicken pieces in a large bowl and add in the garlic, ginger, spices, salt, pepper, and lemon juice. Mix thoroughly to coat the chicken.
2-3 pounds chicken breasts, 4 cloves garlic, 2 inch ginger knob, 1 tablespoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, pinch cayenne pepper, Juice of 1 lemon
Add 2 tablespoons butter to the Instant Pot and press the Sauté button. Once heated, add in the chicken breasts and sauté until browned on all sides. To prevent crowding, do this in multiple batches. Remove the chicken from the Instant Pot.
3 tablespoons butter
Add the remaining tablespoon of butter to the Instant Pot. Add in the onions and sauté for a few minutes until softened. Stir in the tomato sauce and chicken.
3 tablespoons butter, ½ onion, 15 ounces tomato sauce
Press the Cancel button on the Instant Pot. Then, press the Manual button and set the timer for 10 minutes on High Pressure. When cooking is complete, release the steam right away or let it vent naturally for 10 minutes and then release the rest manually.
Stir in the heavy cream. Press the Cancel button on the Instant Pot. Then, press the Sauté button to let the mixture come to a simmer. Simmer for 10 minutes until the sauce has reduced.
1 cup heavy cream
If you’d like a thicker sauce, combine the cornstarch and water in a small dish. Stir the mixture into the chicken and simmer for a minute until the sauce has thickened.
1 tablespoon cornstarch
Finish with a sprinkle of chopped cilantro. Serve with basmati rice and naan.
fresh cilantro
Video
Notes
Garam masala is the key spice mix to make this dish taste authentic. You can find it in most grocery stores.
To reduce the spice level, reduce or omit the cayenne pepper.
If you're watching your carb intake, you could serve this curry over zucchini noodles or cauliflower rice.
Garnish with some fresh, chopped cilantro.
Storage: Store Instant Pot chicken tikka masala in an airtight container in the refrigerator for 3 days, or freeze for 3 months.