Most chicken tikka masala recipes have many steps for the yogurt marinade and sauce. While not traditional, this one was designed to be as simple as possible and is made in the Instant Pot for speed and ease. Serve this chicken dish over basmati rice or riced cauliflower with a scoop of full-fat Greek yogurt. This recipe is written to accommodate a moderate spice level. If you prefer a mild dish, use ONLY ¼ teaspoon cayenne pepper.
Preparation Note
Make the yogurt sauce and marinate the chicken at least 1 hour before cooking.
Ingredients
¾ cups
whole milk greek yogurt
1
lemons
juiced
1 tablespoons
garam masala
1½ teaspoons
sea salt
1 teaspoons
turmeric powder
1 teaspoons
paprika
1 teaspoons
ground cumin
½ teaspoons
ground coriander
½ teaspoons
cayenne pepper
(use only ¼ teaspoon for mild spice)
1½ pounds
boneless chicken breasts
cut into 1-inch pieces
(or boneless chicken thighs)
6 cloves
garlic
minced
1 tablespoons
freshly grated
fresh ginger
1 tablespoons
avocado oil
1 medium
onions
diced
1½ cups
strained tomatoes
½ cups
heavy cream
½ cups
cilantro
chopped
