Ingredients:
1 lb boneless, skinless chicken breasts, cut into prefered size
1 onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
1 red bell pepper, diced
1 cup canned diced tomatoes
1/2 cup tomato puree
1/2 cup plain yogurt
2 tablespoons tomato paste
2 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon red chillies (adjust to taste)
1/2 cup heavy cream or coconut cream
Fresh cilantro, for garnish
Salt and pepper, to taste
Cooking oil
Culinary Process:
Turn on the Instant Pot and choose “Saute” option. Add a drizzle of cooking oil to the pot.
Add the chopped onion, garlic, and ginger to the pot and sauté until softened and fragrant, about 2-3 minutes.
Stir in the diced bell pepper and cook for another 2 minutes.
Add the diced tomatoes, tomato puree, tomato paste, garam masala, ground cumin, ground coriander, paprika, turmeric, and red chillies to the pot. Mix well to combine.
Add the chicken pieces to the pot and stir to coat them in the sauce.
Cancel the “Saute” option and secure the lid on the Instant Pot. Set the valve to the sealing position.
Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 8 minutes.
Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
Stir in the heavy cream or coconut cream to the pot, mixing well to combine.
Taste the sauce and adjust salt and pepper as needed.
Serve the Instant Pot Chicken Tikka Masala hot, garnished with fresh cilantro leaves. Enjoy with rice, naan bread, or your favorite side dish.
Culinary Content:
Highlight the time-saving benefits of using the Instant Pot for busy weeknight dinners.
Share personal anecdotes or tips for customizing the recipe to suit different dietary preferences or spice levels.
Include serving suggestions and pairing ideas to enhance the dining experience.