Chicken Tikka Masala

Directions

1. 1
   Marinate the chicken with the ingredients specified making sure to beat and blend the yogurt well so it doesn't separate later.
2. 2
   Let is rest for 1-2 hours if possible.
3. 3
   Place sauce ingredients into the Instant Pot.
4. 4
   Place the chicken with the yogurt on top of the sauce ingredients.Cook at High Pressure for 10 minutes and release pressure quickly.
5. 5
   Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.Meanwhile using an immersion blender, purée the sauce well.
6. 6
   Add 1/2 cup of half and half, cream, or coconut milk and stir well.
7. 7
   Remove half the sauce and freeze for later.Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.Recipe Notes
8. 8
   The spices for marinating and for the sauce are almost the same. The marinade takes half the spice the sauce does.To be efficient, put the sauce ingredients in the Instant Pot, and the raw chicken in a bowl. As you add turmeric to the marinade, add twice that amount of turmeric to the onion and tomato sauce as well.Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.If you have an 8 quart, either double this recipe or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.