20-Minute Chicken Tikka Masala
Jump to recipeChoosing how you'll prepare this comforting, family-friendly dinner will be the hardest part — with your Instant Pot or by broiling the chicken. The rest is easy!
Ingredients
- 1 lb.
skinless, boneless chicken thighs
- 1/3 cup
plain Greek yogurt
- 1 Tbsp.
curry powder
salt
- 2 Tbsp.
butter
- 2 Tbsp.
chopped, peeled fresh ginger
- 3
cloves garlic, chopped
- 3/4 cup
half-and-half
- 1/2 cup
canned tomato sauce
Steamed rice, for serving
Cilantro, for garnish
Directions
- Step 1Cut chicken thighs into 1" chunks and pat dry with paper towels; toss with Greek yogurt, curry powder, and 1/4 teaspoon salt. Arrange on foil-lined rimmed baking sheet; broil on High 5 minutes.
- Step 2In a 4-quart saucepot, cook butter, ginger, garlic, and 1/4 teaspoon salt on medium until garlic is golden, stirring. Whisk in half-and-half and tomato sauce; stir in broiled chicken. Heat to simmering on high. Simmer 5 minutes or until chicken is cooked (165 degrees F), stirring.
- Step 3Serve with steamed rice and cilantro.
Instant Pot Directions: Using sauté function, heat oil. Add onion and cook, uncovered, for 4 minutes, stirring occasionally. Add ginger and garlic; cook 1 minute, stirring. Add curry powder and paprika; cook 30 seconds, stirring. Stir in chicken, tomatoes, 1/2 cup chicken broth, 2 teaspoons sugar, and salt. Then cook at high pressure for 12 minutes. In cup, mix 1/2 cup half-and-half and 1 1/2 teaspoons cornstarch. Set pot to sauté function and bring chicken to simmer. Stir in half-and-half mixture. Simmer 2 minutes, or until thickened, stirring occasionally. Serve with steamed rice and cilantro.
Nutritional Information (per serving): 425 calories; 26 g protein; 36 g carb; 19 g total fat; 10 g saturated fat; 2 g fiber; 465 mg sodium.
What you'll need: Instant Pot ($100, amazon.com)
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