Instant Pot Indian Chicken Tikka Boti Recipe

2020-12-29
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    272.8
  • Carbohydrates

    5.1 g
  • Cholesterol

    43.5 mg
  • Fat

    21.0 g
  • Fiber

    2.9 g
  • Protein

    15.9 g
  • Saturated Fat

    3.0 g
  • Serving Size

    1
  • Sodium

    61.4 mg
  • Sugar

    2.2 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    5.4 g
  • Potassium

    221.2 mg
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Instant pot Indian chicken tikka boti recipe. Learn how to cook healthy, delicious, and spicy chicken in an electric instant pot. I used homemade Ginger, Garlic, and Green Chili Paste, to marinate the chicken.

Tikka boti is a popular Indian dish that is typically served as an appetizer. Learn how to make this dish with an instant pot or slow cooker, or on the stovetop.

What is Tikka Boti?

Tikka Boti is a dish with a spicy, tangy, and creamy sauce. It is made from Chicken Tikka, onions, tomatoes, and spices.

Tikka Boti is a dish originating from the Indian subcontinent. The word “Tikka” means pieces of meat in Hindi and “Boti” means bread. This dish consists of pieces of marinated chicken (chicken tikka) roasted on skewers (boti). The chicken tikka is cooked in the oven or under a grill before being served with onion, tomato, and cream sauce.

The authentic recipe for Tikka Boti includes yogurt or heavy cream as an ingredient but some people prefer to use coconut milk instead to make it vegan-friendly.

You may also like Pressure Cooker Lamb Stew or Pressure Cooker Chicken in Beer

Instant Pot Indian Chicken Tikka Boti Recipe

Ingredients

  • 1 pound (480 g) cubed chicken breasts
  • 1/2 cup (125 ml) plain yogurt
  • 1½ tablespoons garam masala
  • 1 tablespoon meat tenderizer
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 tablespoon red chili powder
  • 1/2 cup dried onions
  • 1 teaspoon garlic paste
  • 1 teaspoon grated ginger
  • 3 tablespoons tomato sauce
  • 1/2 cup (125 ml) beef broth
  • 1 cup chopped fresh cilantro
  • olive oil

Method

Step 1

In a large mixing bowl, combine all ingredients, except tomato sauce and olive oil. Stir well. Cover with plastic wrap and refrigerate for at least 1 hour, allowing the meat to marinate.

Step 2

Heat the olive oil in a 6-quart (6 L) instant pot turned to the sauté mode. Add marinated chicken and brown on all sides.

Step 3

Pour in 1/2 cup (125 ml), then close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 4

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.

Step 5

Switch the cooker to the sauté mode. Cook, stirring occasionally for 5 minutes or until you get the desired consistency. Stir in the tomato sauce.

Step 6

Sprinkle with chopped fresh cilantro. Serve over the cooked rice.

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