Instant Pot Chicken Tikka Masala

Ingredients

• 1.5 lbs chicken (diced in 1" chunks)
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• 1 Tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 Tablespoon butter
• 1 yellow onion (chopped)
• 5 cloves garlic (minced)
• 1 Tablespoon fresh ginger (minced)
• 2 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cup tomato puree (or diluted tomato paste)
• 1/2 cup heavy whipping cream (added last (use coconut cream for dairy-free version))

Instructions

1. 1

   Combine all the marinade ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.

2. 2

   Turn on your Instant Pot to the 'Saute' setting. Add the butter, chopped onion, minced garlic & ginger, and all spices (garam masala, cumin, paprika, turmeric, coriander, cayenne pepper, salt, and black pepper). Stir and cook for a couple of minutes until the onion softens.

3. 3

   Add the tomato puree and the chicken (along with the marinade) to the pot. Stir everything. Cancel the 'Saute' setting, close the lid, and select the 'Manual' setting, and adjust to 6 minutes on high pressure.

4. 4

   Once the cook cycle is complete, carefully move the steam release valve to quickly release pressure.

5. 5

   Add the heavy whipping cream, and season with more salt and black pepper, if necessary.

6. 6

   Serve warm over rice, and garnish with cilantro.