Chicken Tikka Masala

A weeknight curry that doesn't need marinating overnight. The pot does the work a tandoor usually would.

Ingredients

• 800 g chicken thigh, cut into chunks
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp tikka masala paste
• 400 g crushed tomatoes
• 200 ml coconut cream
• 1 tbsp neutral oil
• Salt, to taste
• Coriander, to serve

Method

1. Set the pot to sauté. Oil, then onion, until soft — about 4 minutes.
2. Add garlic, ginger, and paste. Stir until fragrant, 1 minute.
3. Add chicken, tomatoes, and salt. Stir to coat.
4. Seal the lid. Pressure cook on high for 8 minutes.
5. Let pressure release naturally for 10 minutes, then release the rest manually.
6. Stir in coconut cream. Sauté 2 minutes to thicken.
7. Top with coriander. Serve over rice.