Cooked - Instant Pot Chicken Tikka Masala Recipe | Easy Indian Chicken Curry

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Instant Pot Chicken Tikka Masala Recipe | Easy Indian Chicken Curry

6.0

1 ½ pounds Boneless Skinless Chicken Thighs (cut into large pieces)

½ cups Full-Fat Greek Yogurt

4 cloves Garlic (minced)

2 teaspoons Minced Ginger (minced)

½ teaspoon Turmeric

¼ teaspoon Cayenne Pepper

½ teaspoon Smoked Paprika

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

½ teaspoon Ground Cumin

1 teaspoon Liquid Smoke (omit if unavailable)

1 Onion (chopped)

1 14-ounce Canned Tomatoes

1 carrot (chopped)

5 cloves Garlic (minced)

2 teaspoon Minced Ginger (minced)

1 teaspoon Turmeric

½ teaspoon Cayenne Pepper

1 teaspoon Smoked Paprika

1-2 teaspoon Kosher Salt

2 teaspoons Garam Masala

1 teaspoon Ground Cumin

4 ounce Half and Half (use full-fat coconut milk if dairy free)

1 teaspoon Garam Masala

¼-½ cup Cilantro (chopped)

Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt, minced garlic, minced ginger, turmeric, cayenne pepper, smoked paprika, salt, garam masala, and liquid smoke if using. Let it rest for 1-2 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.
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.

Course🍽️Main Course

Diets🥜Nut-free🍬Low-sugar...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 10 weeks ago

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