Instant Pot Chicken Tikka Masala

INGREDIENTS 

• 1 lb Chicken breasts

For marinade

• ¼ cup Yogurt thick
• ¾ tablespoon Ginger grated
• ¾ tablespoon Garlic minced
• 1 tablespoon Lime juice
• 2 teaspoon Kashmiri red chili powder mild, adjust to taste
• ½ teaspoon Ground Turmeric (Haldi powder)
• 1 teaspoon Garam masala
• 1 teaspoon Salt adjust to taste

Spices for sauce

• ½ teaspoon Garam masala
• 1 teaspoon Kashmiri red chili powder adjust to taste
• ½ teaspoon Ground Turmeric (Haldi powder)

For sauce

• 3 tablespoon Ghee or Oil divided
• 1 cup Onion finely diced
• 1 teaspoon Ginger grated
• 1 teaspoon Garlic minced
• 1 cup Tomato Puree canned (do not use tomato paste)
• ¾ cup Water
• ½ cup Heavy cream
• 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
• Cilantro to garnish

For Rice

• 1 cup Basmati rice
• 1 ¼ cup Water
• 1 tablespoon Ghee or Oil (optional)
• 1 teaspoon Salt (optional)

INSTRUCTIONS 

Marinate the chicken

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.

Brown the chicken

1. Start the instant pot in Sauté mode and adjust to the high setting. Add 2 tablespoons oil. Add the chicken pieces and lightly brown on each side for about 2-3 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)

Prepare the sauce

1. Add the rest of the oil to the instant. Add the onions, ginger, garlic and sauté for about 4 minutes until onions are golden.
2. Add water and deglaze the pot making sure nothing is stuck to the bottom. 
3. Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken pieces and stir it. 
4. (optional) In a steel bowl, add the ingredients for rice. Put a tall trivet and the bowl of rice on top of the trivet.

Pressure Cook the Curry

1. 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. 
2. (optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet. 
3. Add cream, kasoori methi and stir well. 
4. Garnish with cilantro. Chicken tikka masala is ready. Enjoy with basmati rice and naan.