Slow Cooked Chicken Tikka Masala By: Instant Pot Culinary Team Cuisine Indian Course Dinner, Lunch, Main Course Difficulty Easy Duration more than 2 hours Cooking Technique Sauté, Slow Cook Keywords 4-6 servings, black pepper, boneless and skinless chicken breast, can coconut milk, can crushed tomatoes, cayenne pepper, cook 4 hour, curry powder, dinner, easy, fresh ginger, fresh lemon juice, garam masala, garlic cloves, indian, instant pot chicken tikka masala, Instant Pot Culinary Team, jalapeno, lunch, main course, more than 2 hours, paprika, prep 20 min, salt, sauté, slow cook, turmeric, vegetable oil, yellow onion Prep Time 20 min Cook Time 4 hour Servings 4-6 servings Ingredients 2-3 lbs boneless and skinless chicken breast1 tsp vegetable oil1 yellow onion1 jalapeno3 garlic cloves1 can crushed tomatoes1 tbsp fresh ginger1 tbsp fresh lemon juice1 tbsp garam masala1 tsp paprika1/2 tsp cayenne pepper1/2 tsp turmeric1/2 tsp curry powder1/8 tsp black pepper1/2 tsp salt1 can coconut milk Instructions Select SEAR/SAUTE – High – 10 minutes and press START. When preheated, add 1 tbsp of oil to the inner pot, and add the onions and jalapeno. Sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute. Press CANCEL. Add the crushed tomatoes, ginger, lemon juice and the remaining ingredients, except the coconut milk. Stir well. Secure the lid on the pot and set to VENT. Select SLOW COOK-Custom-High and set the time for 4 hours. Press START. When cooking time is complete, open the lid, remove the chicken and shred into large pieces. Add the coconut milk to the pot and select SAUTE – high for 10 minutes and press START. Bring to a boil and then simmer to reduce and thicken the sauce. When sauce reaches desired consistency, add the chicken back into the sauce and stir to coat. Serve with rice and enjoy! Previous Next