Instant Pot Indian Chicken Tikka Boti Recipe
- Cuisine: Indian
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
Calories
272.8Fat
21.0 gSaturated Fat
3.0 gPolyunsaturated Fat
5.4 gCholesterol
43.5 mgSodium
61.4 mgPotassium
221.2 mgCarbohydrate
5.1 gFiber
2.9 gSugars
2.2 gProtein
15.9 g
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 chicken. 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 an 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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