Low Sodium Instant Pot Chicken Tikka Masala

Total time1 hr 5 min

Prep time20 min

Cook time35 min

Low Sodium Instant Pot Chicken Tikka Masala

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Ingredients

4 servings

For the chicken marinade

1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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½ cup plain whole-milk yogurt
1 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp garam masala
1 tsp ground coriander
1 tsp sweet paprika
½ tsp turmeric
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the sauce

2 tbsp neutral oil (such as avocado oil or canola oil)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp tomato paste
1 tsp garam masala
1 tsp ground cumin
1 tsp sweet paprika
¼ tsp cayenne pepper
1 can (14 oz) crushed tomatoes
½ cup low-sodium chicken broth
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For finishing

½ cup heavy cream
1 tsp garam masala
1 tbsp unsalted butter

For serving

cooked basmati rice or naan, for serving
fresh cilantro, roughly chopped (optional)

Instructions

1
In a large mixing bowl, combine the yogurt, lemon juice, cumin, garam masala, coriander, paprika, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Set aside while you prepare the sauce, or cover and refrigerate for up to 4 hours.
2
Set the Instant Pot to Sauté (Normal). Add the oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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