Chicken Tikka Masala in the Instant Pot

Celeste S

1½ pounds chicken, diced

½ cup yogurt

1 onion, diced

3 cloves garlic

1 inch ginger, grated

2 Tbsp tomato paste

2 Tbsp garam masala

2 tsp paprika

2 tsp salt

2 14-oz cans diced tomatoes

¾ cup heavy cream or coconut milk

2 cups rice, cooked

Optional: Marinate the chicken in ½ cup yogurt for 2 to 6 hours. Strain out excess yogurt before transferring to the pot.

Sauté the onions and garlic in a butter or coconut oil in Instant Pot. Stir in ginger, tomato paste, and spices until fragrant. Add the chicken and diced tomatoes and stir well.

Seal the Instant Pot and set on Poultry setting for 8 minutes. Let release naturally for at least 10 minutes. Stir in cream or coconut milk. Taste and add more garam masala or salt to taste.

Serve over cooked rice.

Page footer