A classic Indian coconut curry chicken tikka with British roots, adapted for an easy. healthy and weeknight ready meal with an instant pot. Freshly ground Indian spices, garlic, onions and creamy coconut milk in a rich, buttery sauce. Use rice or naan to soak up the juices and enjoy!
2 cups plain yogurt
1 tbsp RawSpiceBar's tandoori masala
1 tbsp RawSpiceBar's garam masala
1 1/2 pounds boneless, skinless chicken
6 garlic cloves
1 inch piece of ginger
24 oz canned whole tomatoes, drained with juice reserved
2-3 tbsp vegetable of canola oil
Salt & pepper, to taste
Juice of 1/2 lemon
Cilantro, to garnish
Rice or naan, to serve
- Season chicken with kosher salt and pepper, set aside.
- Add canola oil to instant pot and set to saute. Once melted, add the onion, garlic, ginger, garam masala and tandoori masala. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
- Add chicken, stir to coat and cook, stirring often until starting to brown, about 4 minutes. Add the tomato sauce and pinch salt. Cover and cook on HIGH pressure for 8 minutes. Vent to release pressure.
- Uncover and add coconut milk. Turn instant pot back to saute. Bring to a simmer, about 10 to 15 minutes. Turn pot off, let sit 5 minutes and stir in the yogurt. Enjoy warm with rice or naan!