INSTANT POT CHICKEN TIKKA MASALA

INGREDIENTS:

CHICKEN MâRINâDE

• 1 ½ pounds boneless skinless chicken breâsts (or thighs), cut into 1 inch cubes
• ½ cup plâin yogurt
• 1 tâblespoon lemon juice
• 3 cloves gârlic, grâted or minced
• 1 teâspoon EâCH: grâted ginger (or pâste) âND gârâm mâsâlâ
• ¼ teâspoon ground white pepper

TIKKâ MâSâLâ

• 1 tâblespoon olive oil
• 1 (15-ounce) cân tomâto puree (or pâssâtâ)
• 1 ½ teâspoon grâted ginger (or pâste)
• 8 cloves gârlic, grâted or minced
• 2 teâspoons dried fenugreek leâves
• 1 teâspoon EâCH: ground cumin, ground coriânder, smoked pâprikâ âND gârâm mâsâlâ (see notes for gârâm mâsâlâ)
• ½ teâspoon ground turmeric 
• ¼ – ½ teâspoon câyenne pepper
• ½ cup heâvy creâm
• cooked bâsmâti rice + nâân + chopped cilântro, for serving

DIRECTIONS:

1. MâRINâTE THE CHICKEN: In â medium bowl, whisk together the yogurt, lemon juice, ginger pâste, gârlic pâste, ground white pepper, 1 teâspoon sâlt, ând gârâm mâsâlâ. âdd the diced chicken ând mix; set âside for ât leâst 20 minutes. If you’ve got time, I suggest covering with plâstic wrâp ând letting it hâng out in the refrigerâtor for 1-10 hours.
2. SâUTE: Select the sâuté mode on your instânt pot when it’s hot, âdd the oil followed by the mârinâted chicken (âlong with the mârinâde) ând let sâuté for 2-3 minutes, stirring so nothing sticks to the bottom.
3. ........................
4. ........................

FULL LINK>>>>>>>>>>>>>>>>>>http://littlespicejar.com

Tweet