Chicken Tikka Masala

Ingredients

Makes 6 servings

• 2 lbs chicken breast (cut into 1 inch pieces)

• 1 yellow onion (chopped)

• 1 cup Greek yogurt

• 1/2 cup chicken broth

• 1 cup heavy cream

• 1 can diced tomatoes (14.5 oz)

• 1 can tomato sauce (8 oz)

• 2 tbsp butter

• 2 tbsp garam masala

• 1 tbsp lemon juice

• 2 tsp ginger (grated)

• 1/2 tsp black pepper

• 4 garlic cloves (minced)

• 1 tsp paprika

• 1 tsp ground coriander

• 1 tsp turmeric

• 1 tsp salt

• 1/4 tsp cayenne pepper

• 1/2 cup cilantro (chopped)

• 2 cups cooked basmati rice

• Naan bread

Instructions

1. In a large plastic bag, combine 2 lbs cut chicken breast pieces with 1 cup Greek yogurt, 1 tbsp garam masala, 1 tbsp lemon juice, 2 tsp grated ginger, and 1/2 tsp black pepper.  Mix well to coat chicken and marinate for up to 1 hour in the refrigerator

2. In an instant pot, add 2 tbsp butter and sauté 1 chopped yellow onion and 4 minced garlic cloves for 5 minutes

3. Add 1/2 cup chicken broth, 14.5 oz can diced tomatoes, 8 oz can tomato sauce, 1 tbsp garam masala, 1 tsp paprika, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp salt, and 1/4 tsp cayenne pepper.  Mix well, then add marinated chicken pieces

4. Set the instant pot to high pressure and cook 12 minutes

5. After it's done cooking, stir in 1 cup heavy cream

6. Serve with cooked basmati rice and naan bread and top with chopped cilantro