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Makes 4-6 Servings


2-3 Lbs of Boneless Skinless Chicken Thighs

3/4 Cup Plain Yogurt, I used 2%

2 Tbsp Tikka Masala

3 Tbsp Butter

1 Small Onion

3 Cloves Garlic

1 14.5 oz Can Tomato Sauce

3 Tbsp Tomato Paste

3/4 Cup Half and Half


Preparation:


Start by cutting your chicken into bite size pieces, make sure to remove any excess fat. Place in a ziploc bag.





Add the yogurt and Tikka Masala, massage bag to blend all together. Close bag and marinate in fridge a minimum of 1 hour, maximum of 24 hours.





Turn your Instant Pot to Sauté and add butter. Now add the chicken mixture and cook for a few minutes.



Next add your onion, garlic and tomato paste (I love the tomato paste you get in a tube), 



and tomato sauce.  



Combine,



and cook on high pressure for 13 minutes. Allow the IP to naturally release pressure.



Gently stir the masala and place IP on Simmer, Low. Now add the cream and allow to simmer for a few minutes until the sauce thickens. Stir every few minutes to prevent sticking.




You are now ready to enjoy!  



You can serve this with the Jeera Rice as I did or you can serve over plain rice or Cauliflower rice. I also served Naan on the side which is a traditional Indian Bread.



Enjoy!

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