Chicken Tikka Masala Instant pot

Ingredients

For the marination

• 4 x skinless chicken thighs
• 3 g minced garlic
• 2 g minced ginger
• 1/2 lemon, juiced
• 1 Tbsp chilli powder
• 1 g garam masala
• 6 g salt

For the garnish

• 1/2 large tomato, pulp removed and cut in chunks
• 1/2 green pepper, cut in large chunks
• 1/2 medium onion, cut in large chunks
• 15 ml olive oil

For the Tikka Masala Sauce

• 15 ml olive oil
• 14 g butter
• 2 g cumin seeds
• 1 medium onion, finely diced
• 5 cloves garlic, finely chopped
• 1 inch ginger, finely chopped
• 1 medium tomato, roughly diced
• 1 g turmeric
• 2 g ground coriander
• 1/2 Tbsp chilli powder
• 1 1/3 Cup passata/strained tomatoes (about 330 ml)
• 120 ml water
• 30 ml honey
• pinch of ground green cardamom
• 4 g kasoori methi/dried fenugreek leaves
• 484 g 10% half and half cream
• salt to taste

Instructions

For the chicken

Place the chicken in a large bowl. Add remaining ingredients for the marinade, mix well and marinate for at least 15 minutes.

Prepare the garnish and sauce as the chicken marinades.

For the garnish

Turn the Instant Pot to Saute Mode on High and add oil.

Add tomato, pepper and onion and stir well. Cook for about 3 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.

Set the vegetables aside in a bowl.

For the Tikka Masala Sauce

Turn the Instant Pot to Saute mode on Normal and heat 1 Tbsp olive oil and 1 Tbsp butter. Add cumin seeds and cook for 1-2 minutes or until aromatic.

Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.

Create a well in the middle of the Instant Pot and add the marinated chicken pieces. Cook either side of the chicken until each side is sealed, and lightly coloured. If the marinate starts to turn dark, add a splash of water to prevent it from burning.

Select "Cancel" on the Instant Pot. Add tomatoes, turmeric, ground coriander, chilli powder, passata, water and salt. Mix well to combine select Pressure Cook mode on High Pressure and turn valve to Sealing mode.

Pressure cook for 5 minutes and let pressure naturally release for 5 minutes. After 5 minutes, manually release any remaining pressure.

Select Cancel and turn the Instant Pot to Saute mode on normal. Add 1 Tbsp of honey and pinch of green cardamom. Mix well and taste, add more honey if you prefer the sauce to be sweeter. Cook for about 30 seconds

Crush the kasoori methi/dried fenugreek leaves between the palm of your hands and add to the sauce, mix well. Cook for 30 seconds or until the sauce reaches the desired consistency.

Pour in cream and mix well and simmer for 1-2 minutes. To serve, add the vegetables from the garnish prep from earlier and serve hot.

Source: Cooking with Adani