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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Instant Pot Chicken Tikka Masala Recipe

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This recipe for Instant Pot Chicken Tikka Masala, by , is from The Traver Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Geraldine Traver


2 cloves garlic thinly sliced
1 1-inch piece ginger thinly sliced
4 Tbs butter
3 lbs chicken breasts boneless, skinless
1 cup tomato sauce
3 Tbs tomato paste
1 tsp garam masala
1 tsp salt
˝ tsp paprika
1/2 cup heavy cream
cilantro garnish

Start by cutting up the chicken into bite sized pieces.
Slice the garlic and the ginger piece.
Set your Instant Pot to sauté.
When the display reads "Hot" add the butter, ginger, and garlic to the Instant Pot.
Sauté the garlic and ginger in the butter for approximately 3 minutes. Then, turn off the Instant Pot by pressing cancel.
Add the chicken, tomato sauce, tomato paste, garam masala, salt, and paprika to the Instant Pot.
Secure the lid and turn the pressure valve to sealing.
Set to high pressure for 6 minutes.
Once the cook time has ended, let the pressure release naturally for 5 minutes. Then, quick release the steam by moving the pressure valve to venting.
Carefully remove the lid and then remove the chicken from the Instant Pot.
Add the heavy cream to the sauce left in the Instant Pot. Press "Saute" and simmer the sauce for about 6 minutes, stirring occasionally.
Return the chicken to the pot and stir well to coat it in sauce.
Spoon into bowls and top with cilantro to garnish.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
21 min




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