Chicken Tikka Masala

• 分量: 6 servings
• 調理時間: 20 minutes
• 総時間: 40 minutes

材料

marinade:

3 pounds Boneless Skinless Chicken Thighs (breast or thighs), cut into large pieces)

½ cups Full-Fat Greek Yogurt

4 cloves Garlic (minced)

2 teaspoons Minced Ginger (minced)

½ teaspoon Turmeric

¼ teaspoon Cayenne Pepper

½ teaspoon Smoked Paprika (for color and a slightly smoky taste)

1 teaspoon Kosher Salt

1 teaspoon Garam Masala

1/2 teaspoon Ground Cumin

Sauce:

1 Onion (chopped)

1 14-ounce Canned Tomatoes

1 carrot (chopped)

5 cloves Garlic (minced)

2 teaspoon Minced Ginger (minced)

1 teaspoon Turmeric

½ teaspoon Cayenne Pepper

1 teaspoon Smoked Paprika

1-2 teaspoon Kosher Salt

2 teaspoons Garam Masala

1 teaspoon Ground Cumin

Finishing:

4 ounce Half and Half (use full-fat coconut milk if dairy free)

1 teaspoon Garam Masala

¼-1/2 cup Cilantro (chopped)

手順

Marinate the boneless, skinless chicken thighs with full-fat Greek Yogurt (or full-fat coconut milk if you are dairy-free), minced garlic, minced ginger, turmeric, cayenne pepper (Indian chili powder), smoked paprika, salt, garam masala, and liquid smoke if using. If you do not have yogurt, you can also use full-fat cream.Make sure to beat and blend the plain yogurt well so it doesn't separate later. This will create a thick paste to coat the chicken thighs in. Let it rest for 1-2 hours if possible.

Place sauce ingredients into the Instant Pot. Place the chicken with the yogurt on top of the sauce ingredients.

Cook at High Pressure for 10 minutes and release pressure quickly.

Remove chicken and either set aside, broil, or put in your air fryer to brown, as you choose.

Meanwhile using an immersion blender, purée the sauce well.

Add 1/2 cup of half and half, cream, or coconut milk and stir well.

Remove half the sauce and freeze for later.

Put chicken back into the remaining sauce, mix in the garam masala, garnish with cilantro and serve.

栄養

• カロリー: 314 kcal
• 脂肪総量: 22 g
• 飽和脂肪: 7 g
• 炭水化物総量: 8 g
• 食物繊維: 2 g
• タンパク質: 22 g