chicken makhanwala

Chicken Tikka Masala is probably one of the most popular Indian chicken recipes other than Butter Chicken that is liked by all, and since Instant pot has come into being, the ease with which you can make Chicken tikka masala is undisputed. It is believed that it is among the United Kingdom&#039;s most popular dishes and has now opened its doors to American hearts as well.  The curry is usually creamy and orange-coloured.

Instant Pot Chicken Tikka Masala

tbsp Butter

vegetable oil

tbsp ginger-garlic paste

tsp red chili powder/ cayenne pepper

turmeric powder

tsp Ground cumin powder

chili

onion,

tomatoes

tbsp Roasted cashews, ground into powder

Heavy whipping cream (use full-fat coconut milk if dairy free)

tsp garam masala

tsp honey

salt

Chicken

tbsp Ginger garlic paste

tsp Ground red chili powder (Kashmiri)

Full fat thick Greek yogurt (packed)

lime juice,

tsp Dry fenugreek leaves (Kasuri Methi) (Optional)

ginger,

garam masala

tbsp Fresh whipping cream1 tsp cilantro, roughly torn

pouch Dry whole spices

Cheesecloth

Kitchen string

Step1: Make the Marinade : In a large mixing bowl add ginger garlic paste, Greek yogurt, lime juice, oil, red chili powder/ cayenne poder, turmeric powder, ground cumin, vegetable oil, and salt.  Combine everything to make a smooth marinade paste.  Step 2: Marinate Chicken Add chicken cubes to the marinade and coat well. Cover and refrigerator for at least 30 min to marinate. You can even marinate this overnight for more flavor.Step3: Thread the marinated Chicken cubes: Thread the marinated chicken to oven safe metal skewers. Make sure to leave spaces between the chicken cubes for them to grill evenly from all sides. Step4: Broil On High: Broil it for 5 minutes on High until it slightly charred and is golden brown in color. Remove the chicken and let it cool.Step5: Cook ginger garlic paste, spices and onion paste: Plug in the Instant Pot and select Sauté mode and adjust to “More” setting. Allow the cooking pot to fully heat. Add oil and butter to the Instant pot/ Pressure cooker once it says “Hot” on the screen. Add ginger garlic paste. Cook it well until all the raw flavor of the ginger-garlic paste disappears and it turns slightly brown in color (this is a crucial step). Now add red chili powder, and turmeric powder and slit green chilies and combine. Add onion paste and salt and cook until golden brown.  Step6: Add tomato puree: Now add the tomato puree and combine, cover with a glass lid and let it simmer for 2 minutes. Open the lid and add garam masala, cashew powder and honey. Also, add the whipping cream (or full-fat coconut milk if you are dairy-free) and combine everything.  Step7: Add spice pouch if you don’t have Garam Masala: Make a bouquet garni/ spice pouch by tying all the whole spice ingredients in cheesecloth with kitchen string. Dry whole spices like (1 teaspoon cumin seeds, 1 teaspoon fennel seeds, seeds, 2 bay leaves, 8 whole green cardamoms, 1inch cinnamon stick, 1 teaspoon whole black peppercorn, 4-5 cloves, 1 large black cardamom (optional)). Add this bouquet garni/ spice pouch to the sauce at this time. Remember this spice pouch is an alternative to garam masala. You don’t need to add this pouch if you have garam masala handy.Step8: Add grilled chicken and cook: Finally add the juicy, grilled chicken to the sauce/ gravy and combine. Step9: Set the Instant pot: Place the lid on the Instant Pot and lock it, switch the “Steam release handle” to Sealing/Close. Now press the “Pressure cook/Manual” function on the control panel. Adjust the time using the “+ or -” key and select 4 minutes of cooking time. Select the “High Pressure” setting. Once you select the time, wait till it says “ON” on the screen. Now the pressure will build (pressure will build in approx. 10 mins)  and once the pressure builds, the timer will start counting down from 4 minutes to 0 minutes. Once the timer reaches 0, the Instant Pot will automatically switch to “Keep Warm”. Allow a 10-minute Natural Pressure Release, which means let the pressure release naturally. After 10 minutes do a Quick Pressure Release (QPR), which means after 10 minutes manually release the pressure. The pressure will release rapidly and in a minute or two, you will be able to open the lid. Step10: Open the lid : When you open the lid you will see a nice thick, smooth, orangish buttery gravy bubbling away. The chicken will look juicier and the whole thing should blend in well. Step11: Discard bouquet garni/ spice pouch (if using) : If you have added the bouquet garni/ spice pouch you can remove it at this time and discard it. Remember this spice pouch is an alternative to garam masala. You don’t need to add this pouch if you have garam masala handy.Step12: Add fenugreek leaves and ginger: Press the cancel button on Instant pot to come out of the warm mode, then press the Sauté button. Crush fenugreek leaves between your palm and add to the curry. Sprinkle a pinch or two of garam masala to enhance the flavor. Finally, add the ginger julienne and let it simmer for 1 minute.Step13: Serve: Press the cancel button on Instant Pot. Sprinkle cilantro and serve chicken tikka masala along with basmati rice or with roti (tortilla) or buttery naan (Indian bread)This Instant pot recipe is as authentic as you can make it in the Instant Pot. Grilling the Chicken in the oven seals the chicken juices and gives it a nice tandoori style smoky flavor. I came up with this recipe after a few trials and errors and I must say I am quite satisfied with it now. Many of my neighbors and friends have tried it and I use the same recipe to teach in my virtual classes, and I have always had rave reviews for this. I am positive that it will soon become your family favorite as well. Hope you enjoy it as much as we do!

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