Instant Pot Chicken Tikka Masala

2 to 3 lbs boneless, skinless chicken thighs (2 lbs for 4 to 5 servings, 3 lbs for about 7 servings**), trimmed and cut into 1" cubes

1 to 2 cans chickpeas

1 pound carrots, chopped into 1 inch pieces

subheading: Marinade:

½ cup plain Greek yogurt or dairy-free yogurt

2 cloves of garlic, minced

2 tsp of grated fresh ginger

1 tsp garam masala

1 tsp ground cumin

½ tsp salt

1 tsp smoked paprika

subheading: Sauce:

1 small onion, chopped

2 Tbs tomato paste

1 can (28 oz) diced tomatoes

¼ cup water

8 cloves of garlic, minced

4 tsp grated fresh ginger

2 Tbs garam masala

4 tsp ground coriander

1 tsp salt

1 tsp turmeric

2 tsp smoked paprika

subheading: Finishing Ingredients:

the thick cream from the top of 2 can of full-fat coconut milk (should be about ⅔ cup)

1 Tbs garam masala

chopped cilantro (as much as you like!)

cayenne, to taste (my fam can't take the heat, so I leave this out but it still has a kick from the garlic and ginger!)

subheading: Side dishes:

Garlic butter rice

Naan bread

Note: Ingredients may have been altered from the original.

Directions at thefoodieandthefix.com

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