Instant Pot Chicken Tikka Masala

By Ministry of Curry · 60 min

Ingredients

Instructions

1. Make 2 to 3 slits in the chicken breasts. Rub them with salt and lemon juice. Mix the yogurt, red chili powder, garam masala, ginger and garlic, and coat the chicken evenly. Marinate for 20 minutes, or refrigerate for longer (4 to 5 hours or overnight works well).
2. Set the Instant Pot to Sauté and heat the butter or oil. Add the onions and sauté for 2 minutes. Add the ginger and garlic and mix well.
3. Add the tomatoes, turmeric, salt, red chili powder and garam masala and mix well. Press Cancel, then add 2 tablespoons of water and deglaze the pot if needed.
4. Place the tall trivet in the pot and set the marinated chicken on it. Brush the chicken with oil. Seal the lid and pressure cook for 8 minutes, then natural release for 10 minutes.
5. Remove the chicken and trivet. Blend the sauce until smooth with an immersion blender.
6. Stir in the cream and fenugreek leaves.
7. Optionally, broil the chicken in a preheated oven for 5 minutes for char marks. Cut into 2-inch pieces and add to the sauce.
8. Set the Instant Pot to Sauté and bring the curry to a gentle boil. Garnish with cilantro.

Summarized from Ministry of Curry's video. Watch it for the details.

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GarlicOnionGingerTomatoLemonCreamYoghurtChicken breast