Meats & Fish
2 lbs Boneless and skinless chicken thighs
1-1/2 tsp Salt, kosher
1/2 cup Plain yogurt
1 ea Onion, large, diced
1 Tbs Garlic, minced
1 tsp Ginger, ground
2 tsp Coriander, ground
2 tsp Garam masala powder
1 tsp Cumin, ground
1 tsp Turmeric, ground
2 Tbs Tomato paste
1/4 cup Golden raisins
1/4 cup Pine nuts
1 can (15 oz) Tomatoes, canned diced
1 Tbs Corn starch, dissolved in 1 Tbs of water
3/4 cup Heavy cream
Chopped fresh cilantro
Adapted from Regis University Kappa Psi's 'Rx: Bon-Appetit' cookbook, 'Chicken Tikka Masala, Berlau's Slow Cooker', Nov, 2018, by BBF, December, 2019 & February, 2020.
Cut up chicken into 3/4-inch pieces.
Place the chicken, yogurt, and salt in an Instant Pot and stir to combine.
Heat some oil in a large frying pan over medium heat until simmering. Add the onion and cook, stirring occasionally, until tender, about 8 minutes.
Add the garlic, ginger, coriander, garam masala, cumin, and turmeric and cook until fragrant, about 1 minute.
Add the tomato paste and cook until darkened in color, about 1 minute.
Add the golden raisins & pine nuts.
Add the drained tomatoes and bring to a simmer, scraping up all the tasty browned bits from the bottom of the pan.
Transfer to the Instant Pot and stir to combine with the chicken.
Cover and cook on the pressure setting for 20 minutes. (Check after 20 minutes to see if further cooking is warranted.)
Stir in the corn starch mixture.
Stir in the cream. Leave the Instant Pot uncovered and cook on the slow cook setting for 20 minutes.
Stir in the raisins and pine nuts.
Taste and season with salt as needed.
Serve garnished with cilantro with rice and/or naan. Especially delicious with wild rice with mushrooms & sausage.