Instant Pot Chicken Tike Masala - instant pot chicken tikka masala with coconut milk
Flavorful chicken in a creamy tomato sauce with Indian spices, served over rice.
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Ingredients:
2 lbs. boneless, skinless chicken thighs cut into bite-sized
pieces
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 cans tomato sauce (15 oz.)
1 cup chicken broth
1 cup heavy cream
Salt and pepper, to taste
Chopped fresh cilantro, for garnish
Cooked rice, for serving
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 cans tomato sauce (15 oz.)
1 cup chicken broth
1 cup heavy cream
Salt and pepper, to taste
Chopped fresh cilantro, for garnish
Cooked rice, for serving
Instructions:
Set your Instant Pot to sauté mode and add the vegetable
oil. When hot, add the chicken and sauté until browned on all sides. Remove the
chicken from the Instant Pot and set aside.
Add the onion, garlic, and ginger to the Instant Pot and
sauté for 2-3 minutes until softened.
Add the coriander, cumin, paprika, turmeric, cinnamon, and
cayenne pepper to the Instant Pot and stir to combine.
Add the tomato sauce and chicken broth to the Instant Pot
and stir to combine.
Return the chicken to the Instant Pot and stir to coat with
the sauce.
Close the Instant Pot lid and set the pressure release valve
to the sealing position. Set the Instant Pot to manual high pressure for 8
minutes.
Once the cooking time is complete, quick release the
pressure and removes the Instant Pot lid.
Stir in the heavy cream and season with salt and pepper to
taste.
Serve hot over rice, garnished with chopped fresh cilantro.
Enjoy your delicious and flavorful Instant Pot Chicken Tike
Masala!
