Instructions

• In a mixing bowl combine the chicken marinade: 1 cup full-fat canned coconut milk, 1/2 tsp ground cinnamon, 1/2 tsp paprika, 1 tsp garam masala, and 1/2 tsp sea salt. Add the chopped chicken (2 to 3 pounds) and stir until all pieces are coated. Cover and refrigerate at least 15 minutes (ideally 1 to 8 hours).
• While the chicken is marinating, make the tikka masala sauce. In a medium saucepan over medium heat melt 3 Tbsp ghee.
• Add 1/2 yellow onion, finely chopped, to the melted ghee and sauté 5 to 8 minutes, until the onion is translucent.
• Add 5 cloves garlic (minced), 1 Tbsp fresh ginger (peeled and grated), 2 tsp garam masala, 2 tsp ground cumin, 1/2 tsp ground cardamom, 1/4 tsp ground turmeric, and 1 1/2 tsp sea salt. Sauté 1 to 2 minutes, stirring, until the spices are fragrant.
• Add the remaining sauce liquids and flavorings: 1 1/2 cups full-fat canned coconut milk, the 128-ounce can crushed tomatoes, and 2 Tbsp tomato paste. If using, add 1 Tbsp pure maple syrup. Bring the mixture to a gentle boil, then reduce heat and simmer for at least 15 minutes (longer if you want deeper flavor).
• Use an immersion blender to blend the sauce until smooth and creamy. If using a regular blender, cool slightly and blend in batches, then return the blended sauce to the saucepan and keep warm.
• Turn your Instant Pot to the Sauté function and let it heat for a couple of minutes. Add the marinated chicken with all of the marinade and sauté 3 to 4 minutes, stirring, until the outside of the chicken just starts to brown.
• Pour the blended tikka masala sauce over the browned chicken in the Instant Pot and stir to combine.
• Secure the Instant Pot lid, set the valve to Sealing, select the Pressure Cook (Manual) function, change the pressure setting to Low, and set the cook time to 35 minutes.
• When the cook cycle finishes, allow the Instant Pot to enter Keep Warm for an additional 20 to 30 minutes (this continues a gentle, natural pressure release). After that time, carefully move the valve to Venting to release any remaining steam.
• Open the lid, stir the Chicken Tikka Masala to combine, and serve hot with your choice of rice or cauliflower rice.