INSTANT POT CHICKEN TIKKA MASALA (PRESSURE COOKER)



Chicken tikka masala is one of my favorite dishes of all time, and one of the most popular Indian dishes ordered at American restaurants. It goes great with basmati rice to help soak up all of the delicious sauce, or with some slabs of naan bread on the side. I enjoy this dish frequently in various forms, whether it be in a restaurant or just at home with a microwaveable frozen version (the one at Trader Joe’s is quite good!). I’m somewhat embarrassed to admit that there have been times where I ate chicken tikka masala more than once in a single day. It’s just one of those dishes that ticks off all of the boxes for me: (1) warm and comforting, (2) thick and saucy, (3) tons of spices and flavor, and (4) tender bites of chicken.


Ingredients
For marinating the chicken:
1 pound boneless skinless chicken breasts about 2, chopped into bite-sized pieces
1 cup plain 2% fat greek yogurt 7 ounces
1 tablespoon garam masala
1 tablespoon lemon juice
1 teaspoon black pepper
1/4 teaspoon ground ginger
For the sauce:
15 ounces canned tomato sauce or puree
5 cloves garlic minced
4 teaspoons garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt


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