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Export 20 ingredients for grocery delivery
Step 1
Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Let is rest for anywhere between 30 minutes to 8 hours in the refrigerator.
Step 2
Start the instant pot in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
Step 3
Add the rest of the oil to the instant. Add the onions, ginger, garlic and sauté for about 3 minutes.
Step 4
Add water and deglaze the pot making sure nothing is stuck to the bottom.
Step 5
Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken and stir it.
Step 6
(optional) In a steel bowl, add the ingredients for rice. Please a tall trivet and the bowl of rice on top of the trivet.
Step 7
Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
Step 8
(optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
Step 9
Add cream, kasoori methi and stir well.
Step 10
Garnish with cilantro. Chicken tikka masala is ready. Enjoy with basmati rice and naan.
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