This Instant Pot take on classic chicken tikka masala is a cinch to make and completely scrumptious!
Chicken Tikka Masala Ingredients:
- 1 lb. Boneless Skinless Chicken Breasts, cut into bite-sized pieces
- 30 oz. Canned Tomato Sauce
- 7 oz. Canned Full Fat Coconut Milk
- Juice of 1 Lime
- 1 Serrano Pepper, finely diced
- 1/2 Onion, diced
- 4 Cups Cooked White Basmati Rice
- 1/2 Cups Plain Greek Yogurt
- 3 Tbsp. Fresh Cilantro, chopped
- 2 Tbsp. Grated Ginger (reserve 1 tsp.)
- 2 Tbsp. Minced Garlic (reserve 1 tsp.)
- 1 Tbsp. Avocado Oil
- 4 tsp. Garam Masala (reserve 1 tsp.)
- 2 tsp. Fenugreek
- 1.5 tsp. Paprika
- 1.5 tsp. Turmeric
- 1/2 tsp. Ground Coriander
- 1/4 tsp. Pink Himalayan Salt
- 1/4 tsp. Ground Black Pepper
- 1/4 tsp. Cayenne Pepper
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