Instant Pot

Chicken Tikka Masala

Laura B10 Comments

Easy, exotic, and flavorful!

  • 1 lb boneless chicken thighs, cut into chunks
  • 1 large or 2 medium cans crushed tomatoes or tomato sauce
  • 1 onion, diced (1/3 cup or so)
  • 1 cup greek yogurt or sour cream
  • 1/4 cup white sugar
  • 2 tbsp cornstarch
  • 1-2 tbsp olive or canola oil
  • ¾ tsp ground coriander
  • ¾ tsp ground cardamom
  • ¼ tsp ground nutmeg
  • 2½ tsp ground cinnamon
  • 1 tsp ground ginger
  • 1½ tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp minced garlic (4 cloves)
  • 1/2 tsp chili garlic paste or other hot sauce (optional)
  • salt and black pepper to taste
  • cooked rice and/or naan for serving

Place chicken and onion in slow cooker; drizzle with oil. Add seasonings and stir well to coat. Pour in tomato sauce and sugar and stir. Cook all day on low or 4 hours on high. (For stove top preparation, saute onions in oil; add chicken and spices. When chicken is cooked through, stir in tomato sauce and sugar and simmer covered for 15-20 minutes.)

In medium bowl, stir together yogurt or sour cream and cornstarch; add a little of the sauce from the pot to temper, then stir creamy mixture into pot. Add extra seasonings if needed; serve when heated through, with desired sides.

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[For Instant Pot, use only 1 medium can of tomatoes or sauce; saute chicken and onion in Pot on high until mostly cooked, then add rest of ingredients (except yogurt/sour cream mixture) and Pressure Cook for 7 minutes with a 10 minutes natural release. Continue as above.]