Why recepie famous for?
"Simple and absolutely irresistible chicken tikka masala made in the Instant Pot® with all the flavors of garam masala and turmeric. A wonderful and easy midweek dinner option."
Ingredients
Marinade:1 pound boneless chicken breasts, cut into2-inch pieces
1 cup plain yogurt
1 tablespoon garam masala1
tablespoon lemon juice
1 teaspoon cayenne pepper
1 pinch ground gingerSauce:
1 (15 ounce) can tomato sauce
4 cloves garlic, minced
1 1/2 tablespoons garam masala
1 teaspoon paprika
1/2 teaspoon ground turmeric1
/2 teaspoon salt
1 cup heavy creamAdd all ingredients to
Instructions
Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove lid and select Saute function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.
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