Ingredients
• 1 3/4 cups Greek yogurt
• 2 tbsp lemon juice
• 7 garlic cloves
• 1 serrano chile
• 2 tbsp Garam Masala
– 1 tbsp for marinade
– 1 tbsp for sauce
• 1 tbsp ginger
• 1 tsp red pepper flakes
• 2 pounds chicken
• 2 tbsp olive oil
• 1 yellow onion, medium
• 1 tsp turmeric
• 2 tsp chili powder
• 2 tomatoes, medium, diced
• 15 ounces of tomato sauce
• 3 tbsp cilantro, chopped
• 2 cups rice or some naan (optional)
Recipe
1. Combine chicken with the following marinate ingredients, place in a ziplock bag, and refrigerate at least 30 minutes up to 24 hours to marinate.
– 1 1/2 cups plain yogurt
– 2 tbsp lemon juice
– 2 cloves garlic minced
– 1 tbsp garam masala
– 1 tbsp fresh ginger minced
– 1 teaspoon red pepper flakes
– 2 lbs chicken breast boneless and skinless
2. Begin cooking rice (optional).
3. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
4. When oil gets hot, add onion and sauté most of the way. Then add garlic, serrano pepper, turmeric, garam masala, and chili powder to the pot and sauté until the garlic looks softened.
5. Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
6. Add the chicken and the yogurt marinade to the pot and stir.
7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
8. Using the display panel select the PRESSURE COOKER function*. Use the +/- keys and program the Manual option on High for 5 minutes.
9. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
10. Carefully remove the meat from the pot to a cutting board and coarsely chop.
11. Stir in the remaining 1/2 cup of yogurt, add back the chicken and adjust the seasonings.
12. Garnish with cilantro and serve warm over rice or with naan or roti. (optional)
