Mustard Free Instant Pot Chicken Tikka Masala
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Learn more →Ingredients
4 servings
For the chicken marinade
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 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
For the sauce
- 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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
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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