Chicken Tikka Masala

• servings: 8 servings
• active time: 15 minutes
• total time: 6 hours 15 minutes

Ingredients

2 pounds chicken breasts (or thighs, boneless and skinless)

1 small onion ((or 1/2 large onion), diced)

1 28 oz can crushed tomatoes

1 15 oz can plain tomato sauce

6 cloves garlic (minced)

1 teaspoon dried ginger

2 teaspoons yellow curry

1 teaspoon ground cumin

1 1/2 teaspoons ground coriander

2 teaspoons salt

3/4 teaspoon ground cardamon

1/2 teaspoon red pepper flakes

1/8 teaspoon ground cinnamon

1/4 cup tomato paste

1/4 cup honey

2 cups half and half

1 cup fresh cilantro leaves (chopped)

plain yogurt

brown rice

Directions

Place the raw chicken pieces in the bottom of the slow cooker. Top with the diced onion, canned tomatoes, tomato sauce, garlic & spices, tomato paste, and honey. Cook in the Instant Pot on high pressure for 12 minutes. Vent the pressure after the cooking is done.

Temporarily remove the chicken and shred it into bite-sized pieces. Add the half and half to the Instant Pot and use a hand-held immersion blender to blend the sauce until smooth, then stir the chicken back in with a spoon.

Spoon the brown rice into bowls, top with chicken and sauce, plain yogurt, and cilantro, and serve.

Notes

Half and half was substituted for heavy cream.

Dried ginger was substituted in place of fresh ginger at half the amount.

Nutrition

• Calories: 387 kcal
• Total Fat: 25 g
• Saturated Fat: 14 g
• Cholesterol: 154 mg
• Sodium: 806 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Total Sugars: 10 g
• Protein: 26 g