INSTANT POT CHICKEN TIKKA MASALA

Instant Pot Chicken Tikka Masala image

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 15

2 tablespoon(s) olive oil
1 medium shallot chopped
1 tablespoon(s) fresh ginger grated
4 clove(s) garlic minced
1 1/2 tablespoon(s) freshly ground garam masala
2 teaspoon(s) salt
1 teaspoon(s) paprika
1/4 cup(s) brown sugar
4 boneless chicken thighs cut into chunks
29 ounce(s) can tomato puree
1/3 cup(s) water
1 bay leaf
1 1/2 cup(s) plain yogurt
1 tablespoon(s) cornstarch
basmati rice and cilantro for serving

Steps:

Select saute on instant pot and adjust for medium heat. Add the oil and shallots and saute until shallots are tender. Add the ginger and garlic and saute 30 seconds.
Stir in the seasonings and brown sugar and saute 30 seconds. Add the chicken and, tomato puree, and water. Mix well. Throw in the bay leaf.
Lock the lid and close vent. Pressure set to high and set time for 10 minutes. When finished cooking use quick release and wait for pressure to leave. Remove lid and remove bay leaf and discard
Mix the cornstarch with the yogurt. Select saute and stir in the yogurt mixture. Saute for 3 more minutes until warmed through and thickened
Serve with basmati rice and garnish with cilantro.