Tikka Masala Curry

This is the second recipe I made in my Instant Pot. I either use chicken or lamb, and both are delicious. Cooking up some naan and making basmati rice makes this even better.

• Ingredients Meat Marinade
• 2 lb boneless skinless chicken or lamb (I cut the meat out of lamb chops and it was so tender and delicious)
• 1.5 cups plain Greek Yoghurt
• 3 Tbsp fresh squeezed lemon juice
• 1 Tbsp garam masala
• 1 Tbsp minced ginger
• 5 cloves minced garlic
• 1 tsp salt
• Ingredients Curry Sauce
• 3 Tbsp veg oil
• 2 large onion, chopped
• 5 cloves minced garlic
• 1 Tbsp minced ginger
• 1 tsp turmeric
• 2 tsp garam masala
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp chili powder
• 14 oz fire roasted tomatoes or regular diced tomatoes
• 2 cups tomato sauce
• 1.5 cups half and half
• 1 tsp salt
• 2 tbsp butter
• 1. Combine all marinade ingrediets and mix thoroughly to coat all meat. Cover (or put in large ziplock) and refrigerate for at least 30 minutes, up to 48 hours.
• 2. Turn Instant Pot to saute setting. Add veg oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin and chili powder. Stir and cook 3 to 5 minutes, until the onion softens.
• 3. Add tomatoes, tomato sauce and stir. Add meat and marinade to the pot, including all yoghurt in the marinade.
• 4. Close lid and pressure cook on high for 10 minutes. Allow pot to release pressure naturally.
• 5. Remove lid, add half and half, salt and butter. Enjoy!
• Note: If you want extra veggies, add some baby carrots cut into thirds into the pot with the meat. Saute some zucchini and/or asparagus and toss that in at the end with the half and half.