#shorts 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 spread it evenly over the chicken. Marinate for 20 minutes, or refrigerate for longer (4-5 hours or overnight works well).
2. Set the Instant Pot to Saute and heat the butter or oil. Add the onions and saute for 2 minutes. Add the ginger and garlic and mix well. Add the tomatoes, turmeric, salt, red chili powder and garam masala, and mix well.
3. Press Cancel. 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. Close the lid with the valve set to sealing. Pressure cook for 8 minutes, then do a 10-minute natural pressure release.
5. Open the pot and remove the chicken and trivet. Blend the sauce with an immersion blender until smooth.
6. Stir in the cream and fenugreek leaves.
7. Optional: broil the cooked chicken in a preheated oven for 5 minutes to get char marks. Cut the chicken into 2-inch pieces and add them to the sauce.
8. Set the Instant Pot to Saute and bring the curry to a gentle boil. The sauce thickens as it cools. Garnish with cilantro.

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

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GarlicOnionGingerTomatoLemonCreamYoghurtChicken breast