Chicken Tikka Masala

Ingredients

chicken marinade:

•  1 ½ pound boneless skinless chicken breasts (tenders or thighs), cut into 1-inch cubes
•  ½ cup plain yogurt
•  1 tablespoon lemon juice
•  3 cloves garlic, grated or minced
•  1 teaspoon EACH: grated ginger (or paste) AND garam masala
•  ¼ teaspoon ground white pepper

tikka masala:

•  1 tablespoon olive oil
•  1 ½ teaspoon grated ginger (or paste)
•  8 cloves garlic, grated or minced
•  2 teaspoons dried fenugreek leaves
•  1 teaspoon EACH: ground cumin, ground coriander, smoked paprika, AND garam masala (see notes for garam masala)
•  ½ teaspoon ground turmeric 
•  ¼ – ½ teaspoon cayenne pepper
•  1 (15-ounce) can passata (tomato sauce or puree)
•  ½ cup heavy cream
•  cooked basmati rice + naan + chopped cilantro, for serving

Instructions

1. MARINATE THE CHICKEN: In a medium bowl, whisk together the yogurt, lemon juice, ginger paste, garlic paste, ground white pepper, 1 teaspoon salt, and garam masala. Add the diced chicken and mix; set aside for at least 20 minutes. If you’ve got time, I suggest covering with plastic wrap and letting it hang out in the refrigerator for 1-10 hours.

COOK: 

1. STOVE TOP: Add 1 tablespoon of oil to a large dutch oven or sauté pan. When heated, add the marinated chicken (along with the marinade) and let saute for 5-7 minutes so the chicken cooks through, stirring as needed to cook chicken evenly on all sides. Remove the cooked chicken to a bowl. Add the remaining 2 tablespoons of oil to the skillet along with the grated ginger and garlic and cook for 1-minute scraping and removing any stuck-on bits. Then, add all the spices (including the fenugreek leaves,) and give it 30 seconds before adding the passata. Season with ½ teaspoon of salt and allow the sauce to reach a simmer, once simmering, add ¼ cup of water, lower the heat to low and allow the sauce to continue cooking for 14-18 minutes. Then, add the chicken back into the pan, stir to combine.
2. INSTANT POT: Select the sauté mode on your instant pot when it’s hot, add the oil followed by the marinated chicken (along with the marinade) and let sauté for 2-3 minutes, stirring so nothing sticks to the bottom. Add all of the remaining ingredients for the sauce (except the cream) along with ½ teaspoon salt and stir everything well. Cover with the lid, make sure it is set to ‘seal’, and let cook on manual high pressure for 9 minutes. Use the quick release lever to release the steam as soon as the timer goes off.
3. BOTH IP + STOVE: Hit the sauté button on the instant pot or just kick the heat up to medium on the stove and drizzle in the cream; stir to combine. When the tikka masala reaches a gentle simmer. Turn off the stove/IP and taste. Adjust with additional salt or garam masala as desired. Serve warm with naan and cooked basmati rice.