Step-by-Step Guide to Prepare Favorite Instant Pot Chicken Tikka Masala

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Favorite Instant Pot Chicken Tikka Masala. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Instant Pot Chicken Tikka Masala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Instant Pot Chicken Tikka Masala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Instant Pot Chicken Tikka Masala is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Instant Pot Chicken Tikka Masala estimated approx 1 hr.

To get started with this particular recipe, we have to prepare a few components. You can have Instant Pot Chicken Tikka Masala using 15 ingredients and 7 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Instant Pot Chicken Tikka Masala:

1. 2 lbs boneless skinless chicken breast
2. 1.5 tsp sea salt
3. 1 tbsp unsalted butter
4. 1 small yellow onion - finely diced
5. 3 cloves garlic - minced
6. 1 tbsp ginger - minced
7. 1 tbsp garam masala
8. 1 tsp chili powder
9. 1 tsp ground cumin
10. 1 tsp ground tumeric
11. 1/4 tsp cayenne powder
12. 1 can tomato sauce - 8 oz
13. 1 can coconut milk - 14 oz
14. 3/4 cup peas
15. 1/2 cup sour cream

Instructions to make to make Instant Pot Chicken Tikka Masala

1. Pressure cook chicken then set aside to cool and cube.
2. Saute' butter, onion, garlic, ginger, garam masala, chili powder, cumin, tumeric and cayenne.
3. Add chicken and stir to coat and brown. Stir in tomato sauce and salt.
4. Pressure cook for 8 minutes.
5. Set to saute' and stir in the coconut milk. Simmer and stir occasionally until sauce thickens, 10-15 mins. Stir in peas and turn pot off.
6. Allow to cool 3-4 minutes then stir in sour cream.
7. Serve with rice or naan bread. Sprinkle with chopped fresh cilantro.

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