Ingredients with Measurements:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp ghee or vegetable oil
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp tomato paste
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 cup plain yogurt
- 1/4 cup fresh cilantro, chopped
- 1 lemon, juiced
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Turn on the Instant Pot and select the sauté function. Add the ghee or vegetable oil and let it heat up.
2. Add the diced onion and sauté for 2-3 minutes until it starts to soften. Add the garlic and ginger and sauté for another minute.
3. Add the diced chicken to the Instant Pot and sauté for 2-3 minutes until it starts to brown.
4. Add the diced tomatoes, chicken broth, heavy cream, tomato paste, garam masala, turmeric, paprika, cumin, salt, and cayenne pepper to the Instant Pot. Stir everything together.
5. Close the Instant Pot lid and make sure the valve is set to sealing. Select the manual function and set the timer for 8 minutes.
6. Once the timer goes off, let the pressure release naturally for 10 minutes. Then, carefully turn the valve to venting to release any remaining pressure.
7. Open the Instant Pot lid and stir in the plain yogurt, fresh cilantro, and lemon juice.
8. Serve the chicken tikka masala over rice or with naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 8 minutes (plus time for the Instant Pot to come to pressure and release pressure)
Temperature:
Instant Pot: High pressure
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 23g
Carbohydrates: 13g
Protein: 36g
Sodium: 800mg
Sugar: 6g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Ghee can be substituted with butter or vegetable oil.
- Heavy cream can be substituted with coconut milk for a dairy-free option.
- Plain yogurt can be substituted with Greek yogurt or sour cream.
Variations:
- Add diced bell peppers or carrots for extra vegetables.
- Use tofu instead of chicken for a vegetarian option.
- Add a can of chickpeas for extra protein and fiber.
Tips and tricks:
- Make sure to let the pressure release naturally for 10 minutes before venting to avoid any splatters.
- If the sauce is too thin, you can thicken it by simmering it on the sauté function for a few minutes.
- For a spicier dish, increase the amount of cayenne pepper or add diced jalapeños.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken tikka masala in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the chicken tikka masala in a bowl over rice, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, lemon wedges, and diced red onion.
Pairings:
Basmati rice, naan bread, or roasted vegetables.
Suggested side dishes:
Cucumber raita, garlic naan, or roasted cauliflower.
Troubleshooting advice:
- If the chicken is not fully cooked, return it to the Instant Pot and cook for an additional 1-2 minutes.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Chicken tikka masala is a popular Indian dish that originated in the United Kingdom in the 1960s. It is believed to have been created by Indian chefs who wanted to cater to British tastes by adding a creamy tomato sauce to the traditional chicken tikka.
Flavor profiles:
The dish is rich and creamy with a blend of warm spices like garam masala, turmeric, and cumin.
Serving suggestions:
Serve the chicken tikka masala with rice or naan bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian