Multicooker Chicken Tikka Masala
1/2 cup plain whole milk yogurt
1 tablespoon garam masala
2 teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
2 tablespoons ghee or unsalted butter
1 large yellow onion, diced
2 tablespoons tomato paste
2-inch piece of ginger, peeled and grated
4 garlic cloves, grated
2 teaspoons cumin
1 teaspoon chili powder
¾ teaspoon smoked paprika
½ teaspoon turmeric
Pinch of cayenne pepper
¼ cup heavy cream
Optional: fresh cilantro, rice, naan
Stir yogurt, garam masala, 1 teaspoon salt and pepper together in a large bowl. Add chicken and stir to coat. Allow to marinate at room temperature for at least 30 minutes, but up to 1 hour.
Press “Sauté” button repeatedly until it reaches the “Normal” setting. Melt ghee. Add onion and stir until softened, 2 to 3 minutes. Stir in tomato paste, ginger, garlic, cumin, 1 teaspoon salt, chili powder, smoked paprika, turmeric, and cayenne and continue cooking for 30 seconds. Stir in tomato puree and press “Cancel” button to turn sauté mode off.
Stir the chicken (and all of the yogurt marinade) into the tomato mixture.
Close pot lid. Turn steam valve to “Sealing”, press “Pressure Cook” button and use the up and down buttons to adjust the time to 6 minutes.
When the cook time ends, allow the pressure to release naturally for 5 minutes, then turn the steam valve to “Venting” to release the remaining pressure. Stir in heavy cream.
Serve with fresh cilantro over rice or with naan.