- 2 lb Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 14 oz Canned Crushed Tomatoes
- 1/2 cup Heavy Cream
- 1 medium Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2 tbsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1 tsp Salt
- 2 tbsp Unsalted Butter
- 2 tbsp Plain Yogurt
- Fresh Cilantro, chopped
- Cooked Basmati Rice, for serving
Set the Instant Pot to saute mode and melt the butter. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
Add the garlic and ginger. Stir for 30 seconds until fragrant. Add the garam masala, turmeric, cumin, paprika, cayenne pepper, and salt. Stir constantly for about 1 minute to toast the spices and coat the onions.
Add the chicken pieces to the pot and stir to coat them in the spice mixture. Pour in the crushed tomatoes and stir everything together. Press cancel.
Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. When the cook time is done, let the pressure release naturally for 5 minutes, then carefully turn the valve to venting.
Open the lid and set the pot to saute mode. Stir in the heavy cream and yogurt until fully incorporated. Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Taste and adjust salt and spices as needed. Serve the tikka masala over basmati rice and garnish generously with fresh chopped cilantro.
Serving: 1servingCalories: 296kcalCarbohydrates: 10gProtein: 37gFat: 12g
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