Chicken Tikka Masala (Instant Pot)
GET THESE
An Instant Pot
The Chicken:
- 1 pound boneless skinless chicken (
white ordark meat) - 1 cup greek yogurt (plain is recommended but you do you)
- 1 tablespoon Hot Madras Curry Powder
- Half a lemon’s juices (if no real lemons, 1 tbsp and a tear shed for “what could’ve been”)
- black pepper
- ground ginger
The Sauce:
- 15 ounces canned tomato sauce
- 1 can of tomato paste (teeny tiny can, you don’t need much)
- 5 cloves minced garlic
- 5 teaspoons Hot Madras Curry Powder
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- Cayenne Pepper
1. Hack the chicken into inch cubes and huck your attempts into a big bowl
2. Add the yogurt, lemon juice, curry powder, a generous amount of pepper, and just an eensy bit of ginger.
3. Massage the chicken bits until the white cre…. just make sure it is coated and then cover it with saran wrap and toss that sucker into the fridge for an hour (or more if you forget).
4. Pull the chicken out of the fridge
5. Set the instant pot to medium sauté and add the chicken and a heaping spoonful of tomato paste. If you are confused on how one can even get a heaping spoonful, put down the tomato sauce, pick up the tomato paste, and try again.
6. Try to sear every side of the chicken cubes in the next 5 minutes.
7. Now, add the curry powder, salt, garlic, tomato sauce and LEAVE THE CREAM TO THE SIDE, YOU MONSTER.
8. Set the instant pot to pressure cook on high for 10 minutes. When the pot goes meep meep, vent that pot.
9. Now, you can add the cream. Sorry about earlier, I just was concerned you would jump the gun. I believe in you though. We’re almost done. Now just stir and let it simmer on the “keep warm” setting for 5 minutes.
10. THE MOST IMPORTANT STEP. Taste the mix and add a little cayenne pepper, repeat this step until it is so hot it is nearly unbearable.
11. Add a little more cayenne pepper
12. Serve over rice, bread, noodles, a plate, your lap, the neighbor’s car, whatever I don’t care.
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