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MultiPot Recipe Book

Chicken Tikka Masala (Instant Pot)

bonless, skinless chicken thighs

salt

black pepper

unsalted butter

onion

garlic cloves

piece (1") fresh ginger

garam masala

ground coriander

curry powder

ground cumin

turmeric

cardamom

can diced tomatoes

heavy cream

cornstarch

lemon

cilantro

Season chicken with 1/2t salt and black pepper. Set aside.

Set MultiPot to _Saute_. Melt butter in steel pot. Saute onion, garlic, and ginger in hot butter until onions are translucent, 3-4 minutes.

Stir garam masala, coriander, curry powder, cumin, turmeric, and cardamom into onions and saute until fragrant, about 30 seconds. Add tomatoes and 1/2t salt, scraping up any browned bits that are stuck to the bottom of the pot.

Stir chiecken into tomato-spice misture. Turn off Saute, lock the MultiPot lid in place, turn steam vent handle to _Sealing_ and select _Pouultry_. Cook on High Pressure for 15 minutes. Let pressure release naturally for 10 mionures, then turn steam vent handle to _Venting_ to quick-release pressure.

Whisk cream and cornstarch together in a bowl. Slowly whisk cream mixture into pot. Cook, stirring, until sauce is thickened, 2-4 minutes, Stir lemon juice into sauce. Top with cilantro.