Chunks of marinated chicken in a creamy spiced curry sauce.
INGREDIENTS
Chicken Mixture:
- 1 1/2 cups plain yogurt
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tbsp garam masala
- 1 tbsp fresh ginger minced
- 2 lbs chicken breast boneless and skinless
Other ingredients
- 2 tbsp olive oil
- 1 medium onion finely diced
- 5 cloves garlic minced
- 1 tsp turmeric
- 1 tbsp garam masala
- 2 tsp chili powder
- 14 oz diced tomatoes (one can), undrained
- 15 oz tomato sauce
- 3/4 cup heavy cream
- 3 tbsp chopped cilantro
- Cooked rice naan or roti for serving (optional)
INSTRUCTIONS
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Combine the Chicken Mixture ingredients in a ziplock bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
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Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
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When oil gets hot, add onion, garlic, turmeric, garam masala and chili powder to the pot and saute until onion is soft, 3-4 minutes.
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Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
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Add the chicken and the yogurt marinade to the pot and stir.
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Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
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Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for strong>5 minutes.
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When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
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Carefully remove the meat from the pot to a cutting board and coarsely chop.
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Stir in the cream, add back the chicken and adjust the seasonings.
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Garnish with cilantro and serve warm over rice or with naan or roti.
RECIPE NOTES
*The MANUAL and PRESSURE COOK buttons are interchangeable.
Source:- Cosorithis