Chicken Tikka Masala

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Select sauté on the Instant Pot.

Step 2

Once the pot is hot, add the oil, ginger, onion and garlic.

Step 3

Cook, stirring, for 3 to 4 minutes, or until the onion is translucent .

Step 4

Select cancel.

Step 5

Add the paprika, garam masala , turmeric, cumin, coriander and cayenne (if using), scraping the bottom of the pot to form a paste.

Step 6

Pour in the chicken stock to deglaze the pot; this also helps prevent burning when the dish comes to pressure .

Step 7

Add the tomatoes, then nestle the chicken on top.

Step 8

Secure the lid with the steam vent in the sealed position.

Step 9

Select manual, and cook on high pressure for 7 minutes.

Step 10

Quick release, remove chicken, cut to bite-size, return to the pot. Select sauté and simmer for another 4 to 5 minutes.

Step 11

Add the coconut milk.

Step 12

If the mixture is too thin, add the arrowroot starch to the lemon juice before adding.

Step 13

Season with salt to taste, and once the mixture is thick, serve immediately with fresh basil or cilantro, over rice or noodles.