Tikka Masala – The Most Popular Indian Spicy Chicken Dish curry sauce. Skinless chicken thighs sliced marinated in a spicy mixture with Indian garam masala seasoning, and then cooked in a slow cooker with pre-fried in melted butter with spices, in tomato puree sauce. Total one 0 minutes in pressure cooker mode, and the pieces of chicken are very delicate, juicy, saturated with delicious juices. Into the finished chicken stir coconut cream that perfectly complement your exotic taste this Asian dish and also pleasantly soften its pungent taste. Serve tikka masala with vegetable garnish риса. 
Time: 1hour. 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l lemon juice
- 1 tbsp. l seasonings garam masala
- 1 tsp ground coriander
- 1 kg. boneless and skinless chicken thighs, trimmed with fat, cut into pieces of 2.5 cm.
- 2 tsp ground zira
- 0.5 tsp hot smoked paprika
- 0.5 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 1.5 tbsp. l ghee or ghee
- 1 large onion, diced into 2 cm.
- 1 tbsp. l grated ginger
- 3 cloves of garlic, grated
- 2 tbsp. l tomato paste
- 1 tbsp. tomato puree
- 0.5 tbsp. coconut cream
- Cauliflower rice, served (optional)
- Special equipment: Instant Pot® multicooker volume of 6-8 liters.
Recipes with similar ingredients: lemon, garam masala, coriander, chicken thighs, cumin, paprika, turmeric, ground cayenne pepper, ghee oil, onion, ginger root, garlic, tomato paste, pulp, coconut cream, cauliflower
Recipe preparation:
- Mix lemon juice, garam masala, coriander in a large bowl, 1 tsp salt and 0.5 tsp black pepper. Fork or hands mix to a pasty consistency. Add to a bowl of diced chicken and mix by hand, rubbing into spices in meat. Cover with plastic wrap and leave marinate at room temperature for 1 hour.
- Preheat a 6-liter slow cooker temperature. Meanwhile, in a small bowl, mix zira, paprika, turmeric, cayenne pepper and 1 tsp. salt. Add to the slow cooker ghee, put onion and a mixture of spices in the same place. Fry until the onion will not become softer, about 5 minutes. Add ginger and garlic and continue to frying for 1 minute, then add the tomato paste. Fry stirring constantly with a wooden spoon, 1 minute. Pour in tomato mash and scrape sticky pieces from the bottom of the pan. Turn off slow cooker. Add the pickled chicken to the sauce and gently mix, evenly covering it.
- Following the manufacturer’s instructions, close the lid and prepare slow cooker to work. Set the pressure cooker mode and cook when high pressure 10 minutes. After completing the pressure cooker cycle follow the manufacturer’s quick release instructions, and wait for the quick reset cycle to complete. Caution not to burn yourself with the remaining steam, unlock and open the lid. Stir in coconut cream, salt to taste and serve with rice from cauliflower if you use it.
