Turkey Tikka Masala (Instant Pot)

This recipe takes like spicy chicken. It is… incredible. SO full of flavor!

Note: The heat of this builds; the first few bites should be fine, but if you don’t like around a medium heat, you won’t enjoy this dish. Probably check out the less spicy chicken version below if you don’t want it to burn so good. ūüėÄ

Instant Pot Tikka Tikka Masala (Pressure Cooker)

Prep Time 20 minutes
Marinading Time 1 hour (or more)
Cook Time 20 minutes
If you want calories and servings, better check out the less spicy chicken version here because I’m not calculating that. xD

Ingredients

For marinating the turkey:

  • 1¬†pound¬†boneless skinless turkey breasts OR thighs (remove from bones and chop)¬†about 2, chopped into bite-sized pieces
  • 1¬†cup¬†plain 2% fat greek yogurt¬†7 ounces
  • 1¬†tablespoon¬†garam masala
  • 1 tablespoon ghost pepper curry powder
  • 1¬†tablespoon¬†lemon juice
  • 1¬†teaspoon¬†black pepper
  • 1/4¬†teaspoon¬†ground ginger

For the sauce:

  • 15¬†ounces¬†canned¬†tomato sauce¬†or puree
  • 5¬†cloves¬†garlic¬†minced
  • 4¬†teaspoons¬†garam masala
  • 2 teaspoons ghost pepper curry powder
  • 1/2¬†teaspoon¬†paprika
  • 1/2¬†teaspoon¬†turmeric
  • 1/2¬†teaspoon¬†salt
  • 1/4¬†teaspoon¬†cayenne
  • 1/2¬†cup¬†heavy whipping cream¬†added last
  • 1/2 cup milk mixed with 1-2 tbsp. corn starch

Instructions

  1. Marinating the turkey: Combine all marinade ingredients (minus the turkey) in a bowl and mix well. Add turkey chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.
  2. Pressure cooker saute mode: Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add turkey chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the turkey  is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.
  3. Pressure cooker high pressure mode: Add all of the sauce ingredients except the cream to the pressure cooker, over the turkey, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.
  4. Pressure cooker saute mode: Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot and milk and corn starch (or just use one cup of cream if you don’t want to try and make this healthier), stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
  5. Serving: Serve with basmati rice or naan. Garnish with cilantro.

Adapted from the chicken version here – this has some ideas about calories too, if you need that. Head to their blog!

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