Instant Pot Chicken Tikka Masala

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1.5 tsp 1 1/2 teaspoons kosher salt (divided)
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  1 tbsp Unsalted Butter

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  1 tbsp Ginger, Fresh Root
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  1 tbsp Garam Masala, Ground
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  1 tsp Chili powder
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  1 tsp Cumin, Ground
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  1 tsp Turmeric, Ground
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  0.3 tsp Cayenne Pepper, Ground
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  8 oz Tomato Sauce
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  14 oz Coconut Milk, Light, Canned
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  0.8 cup Peas, Sweet, Frozen
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  0.5 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Rice, Brown, Long-Grain
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  Cilantro, Fresh

Instructions

1. 1Cut the chicken breast into bite-sized pieces and season with salt, then set aside.
2. 2Melt the butter in a large skillet or Dutch oven over medium-high heat, about 1–2 minutes until foaming. Add the onion, garlic, and ginger; cook 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. 3Add the garam masala, chili powder, cumin, turmeric, and cayenne to the pan; cook 1–2 minutes over medium-high heat, stirring constantly, until the spices are fragrant and coat the onion mixture.
4. 4Add the chicken pieces and stir to coat evenly with the spice mixture; cook over medium-high heat 4–5 minutes, stirring occasionally, until the outsides are no longer pink and edges begin to brown. Pour in the tomato sauce and stir to combine.
5. 5Reduce heat to medium-low, cover, and simmer 8–10 minutes until the chicken reaches an internal temperature of 165°F. Uncover, pour in the coconut milk, and stir well.
6. 6Increase heat to medium and bring the sauce to a gentle simmer, stirring occasionally; cook uncovered 10–15 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat, stir in the frozen peas, and let cool 3–4 minutes.
7. 7Stir in the Greek yogurt until fully combined and creamy; do not add while the sauce is boiling or the yogurt may curdle.
8. 8Divide the tikka masala evenly into 6 airtight containers while hot, then refrigerate. Serve warm over the cooked brown rice and garnish with fresh cilantro.