Good Lifestyle

Want Indian food, but does not have an Indian to get out of the places near you? Do not worry, you can make your own version of Chicken Tikka Masala-thanks to your drinking instant practice at home! Leave the meat mariner in a yoghurt sauce before cooking, she will soften the chicken, which pairs well with the creamy Tikka Masala. Toast up naan to go with her, or for a low carbohydrate version, simply serve this chicken hen chicken sikka masala withChou-flower rice.

Made 4 servings

Ingredients

For marinade

1 lb of boned and skinless chicken thighs
3 cloves of garlic, minced
2 c. Freshly grated ginger tea
1 C. TSP GARAM MASALA
1/2 C Cumin rest
Coriander 1/2 c.
1/2 Cup of Simple Yogurt (non Greek)

For the Tikka Masala

1 C. Olive oil
1/2 soft onion, diced
3 cloves of garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons. Tomato paste
1 C. TSP GARAM MASALA
1 teaspoon of chile powder
1 cumin cumin
1st CSERS Coriander
1/2 c. Terrestrial curcuma tea
1/4 c. TSP Cayenne Pepper
1 cup of chicken broth
1 15 oz. Tomato sauce box
1/2 cup of thick cream

Basmati rice, or rice cabbage
Naan, if desired

How to do it

1. Cut the chicken thighs. Mix together the rest of the ingredients of the chicken marinade in a bowl. Add the chicken thighs in dice and marinate the chicken in the refrigerator for 4 hours.
2. Turn on the Jump function for the snapshot. Once heated, add the olive oil and cook the marinated chicken in the snapshot for 5 minutes.
3. Add to the rest of the tikka masala ingredients, with the exception of the thick cream, mix to combine. Cover the snapshot with the lid and cook on the high pressure (manual or pressure cooking) for 10 minutes. Release the pressure.
4. Switch the snapshot to the Jump function and add the thick cream. Stir to combine.
5. Once heated, serve the tikka masala chicken with basmati rice (orChou-flower rice) and grilled naan bread.

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