https://www.copymethat.com/r/CmPDmEJrk/tikka-masala/
13291282
yH9U05c
CmPDmEJrk
2024-03-29 11:07:21
Tikka Masala
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Ingredients
- Marinate the chicken
- 1 ½ to 3 pounds boneless, skinless chicken (breast or thighs), cut into large pieces
- ½ cup Greek yogurt
- 4 cloves garlic minced
- 2 teaspoons minced ginger
- ½ teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- ½ teaspoon smoked paprika for color and a slightly smoky taste
- 1 teaspoon salt
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- 1 teaspoon liquid smoke (omit if unavailable)
- For the sauce
- 1 onion, chopped
- 1 14- ounce can diced tomatoes
- 1 carrot, chopped
- 5 cloves garlic, minced
- 2 teaspoon minced ginger
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 ½ to 2 teaspoons garam masala
- 1 teaspoon ground cumin
- To finish
- 4 ounce half and half (use full-fat coconut milk if dairy free)
Steps
- Marinate the chicken with the ingredients specified making sure to beat and blend the yogurt well so it doesn't separate later. Let it rest for 1 to 2 hours if possible.
- Place sauce ingredients into the Instant Pot. Place the chicken with the yogurt on top of the sauce ingredients.
- Cook at High Pressure for 10 minutes and release pressure quickly.
- Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.
- Meanwhile using an immersion blender, purée the sauce well.
- Add ½ cup of half and half, cream, or coconut milk and stir well.
- Remove half the sauce and freeze for later.
- Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.
Notes
- The spices for marinating and for the sauce are almost the same. The marinade takes half the spice the sauce does.
- To be efficient, put the sauce ingredients in the Instant Pot, and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.