Instant Pot Tikka Masala
- 1 lb chicken boneless and skinless
- 14 ounce canned,crushed tomatoes
- 2 tbsp tomato paste
- 1/4 tsp dried ginger
- 1 tsp garam masala
- 1/4 tsp red pepper flakes
- 1/2 tsp butter
- 1/4 cup onion diced
- 1½ tsp garlic minced
- 1/2 tsp turnmeric
- 1 tsp cumin
- 1/2 cup heavy cream
- salt to taste
Add chicken chunks in the instant pot and sauté it for 5-8 minutes.
Then add onions and garlic and sauté for 1-2 minutes.
Now, add remaining ingredients in the instant pot except cream and salt.
Cover the lid and press the “Manual” button.
Cook for 8 minutes on HIGH pressure.
Release the pressure through the steam vent and open the lid.
Again press “Sauté” and add cream and salt.
Dish out and serve hot.
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