Tasty Indian Chicken Tikka Masala and Rice

Tasty Indian Chicken Tikka Masala and Rice

Chicken tikka masala, a buttery spiced tomato chicken curry, is said to be a British invention. I determined to invent a new dish by add rice to the curry, making it a one-pot meal.

1 ½ cups basmati rice, soaked for 15-30 minutes

3 tablespoons oil of choice

1 onion, diced

4 teaspoons minced garlic

1 teaspoons minced ginger

1 Serrano pepper or green chili, minced

1 ½ - 2 pounds skinless and boneless chicken thighs, cut into quarters

SPICES

2 teaspoons coriander powder

2 teaspoons paprika

2 teaspoons salt

1 teaspoon garam masala

½ teaspoon ground cumin

½ teaspoon turmeric

¼ teaspoon ground cardamom

¼ teaspoon cayenne

1 cup canned tomato sauce

¼ cup heavy cream or full-fat coconut milk

1 cup water

Cilantro, garnish

Direction for cooking:

1. Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.

2. Press the sauté button on instant pot and add the oil and onions to the pot. Stir-fry for 6-7 minutes, or waiting they begin to brown.

3. Adding the garlic, ginger, Serrano pepper, stir, then add the chicken and stir-fry for 5-6 minutes or till the outside of the chicken is no longer pink.

4. Adding the spices, give the pot a quick stir, then add the tomato sauce and heavy cream.

5. Pour one cup of water and the rice into the pot and mix well.

6. Secure the lid, close the pressure valve and cook for six minutes at high pressure.

7. obviously release pressure for ten minutes. Open the valve to release any remaining pressure.

8. Sprinkle with cilantro and serve.