I am currently in a love affair with the Instant Pot. It is easy to use, fast, and makes me feel like a much better cook than I actually am! Before the IP, I was never able to get Indian recipes just right...but now, the door is wide open for delicious Indian food.
One of our current favorites is IP Chicken Tikka Masala. This recipe- adapted from Savory Tooth- has several steps but the payoff is huge. (Check your pressure cooker’s make/model for exact cooking times and suggestions.)
Ingredients:
1 lb boneless chicken breasts
1 cup plain Greek yogurt (this adds a silky texture and tang)
Lime juice
Salt
Pepper
Freshly grated ginger
15 ounces tomato puree
Minced garlic
Garam masala (you can find this in your regular grocery store’s spice aisle)
1 tsp paprika
1 tsp ground turmeric
1 cup heavy whipping cream
Fresh cilantro
Chopped cashews (optional)
Lime wedges (optional)
Basmati rice (you can also substitute brown rice here, if desired)
-Cut chicken into cubes. Marinate in Greek yogurt, juice of 1 lime, pinch of salt and pepper, 1 Tbls. freshly grated ginger. Let chicken sit in marinade at least 1 hour in the fridge. *I like to place meats and their marinades in plastic bags, then squish everything together once the bag is zippered closed.
-Using the sautee mode on your pressure cooker, saute the chicken (and any remaining marinade) until it is cooked on all sides, being careful not to overcook it.
-Turn off saute mode once chicken is cooked. Add tomato puree, minced garlic (I use a lot of garlic- 2-3 Tbls), 2 Tbls. garam masala, 1 tsp paprika, and 1 tsp ground turmeric to the pot. Secure and seal the lid. Cook on high pressure for 10 minutes. When time is up, use the quick steam release.
-While IP is doing its thing, cook the rice on the stove (follow package instructions. Pro-tip- if you want perfect rice, you can cook the rice in the IP first, then let it cool in a bowl while you use the IP to cook the tikka masala)
-Open the pot. Stir in 1 cup heavy whipping cream into the chicken mixture. The sauce will thicken nicely. Once the cream is incorporated, the tikka is done!
-Serve chicken and sauce over rice. Garnish with fresh cilantro, chopped cashews, and lime wedges.
I like a nice crisp rose wine with this meal. Rose will cut through the richness of the dish while highlighting the flavors beautifully. Enjoy!
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