Slow Cooked Chicken Tikka Masala
By :Instant Brands Culinary Team
Slow Cooked Chicken Tikka Masala
Slow Cooked Chicken Tikka Masala
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Course Dinner, Lunch, Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration more than 2 hours
Cooking Technique Sauté, Slow Cook
Main Ingredient Boneless and Skinless Chicken Breast, Coconut Milk, Curry Powder, Garam Masala
Keyword instant pot chicken tikka masala
Prep Time 20 minutes
Cook Time 4 hours
Servings
4-6 servings
Ingredients
  • 2-3 lbs boneless and skinless chicken breast cut in half
  • 1 tsp vegetable oil
  • 1 yellow onion finely diced
  • 1 jalapeno finely diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 oz
  • 1 tbsp fresh ginger finely minces or grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp garam masala
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • 1/8 tsp black pepper
  • 1/2 tsp salt
  • 1 can coconut milk added at the end of cooking
Course Dinner, Lunch, Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration more than 2 hours
Cooking Technique Sauté, Slow Cook
Main Ingredient Boneless and Skinless Chicken Breast, Coconut Milk, Curry Powder, Garam Masala
Keyword instant pot chicken tikka masala
Prep Time 20 minutes
Cook Time 4 hours
Servings
4-6 servings
Ingredients
  • 2-3 lbs boneless and skinless chicken breast cut in half
  • 1 tsp vegetable oil
  • 1 yellow onion finely diced
  • 1 jalapeno finely diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 oz
  • 1 tbsp fresh ginger finely minces or grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp garam masala
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • 1/8 tsp black pepper
  • 1/2 tsp salt
  • 1 can coconut milk added at the end of cooking
Slow Cooked Chicken Tikka Masala
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Select SEAR/SAUTE – High – 10 minutes and press START.
  2. When preheated, add 1 tbsp of oil to the inner pot, and add the onions and jalapeno. Sauté for 5 minutes, stirring occasionally.
  3. Add the garlic and sauté for 1 minute. Press CANCEL.
  4. Add the crushed tomatoes, ginger, lemon juice and the remaining ingredients, except the coconut milk. Stir well.
  5. Secure the lid on the pot and set to VENT.
  6. Select SLOW COOK-Custom-High and set the time for 4 hours. Press START.
  7. When cooking time is complete, open the lid, remove the chicken and shred into large pieces.
  8. Add the coconut milk to the pot and select SAUTE – high for 10 minutes and press START.
  9. Bring to a boil and then simmer to reduce and thicken the sauce.
  10. When sauce reaches desired consistency, add the chicken back into the sauce and stir to coat.
  11. Serve with rice and enjoy!
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