Chicken Tika Masala with Spiced Cashews (Instant Pot)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using the sauté function on high, heat the ghee in the inner pot for about one minute, until shimmering

Step 2

Add the onions and salt; cook, stirring occasionally, for about four minutes, until the onions are

Step 3

softened.

Step 4

Add the ginger, garlic, turmeric, two teaspoons chili powder, garam masala and tomato paste;

Step 5

cook, stirring constantly, for about one minute, until fragrant.

Step 6

Stir in the chipotles in adobo sauce, water,

Step 7

tomatoes (with juice) and chicken.

Step 8

Secure the lid and cook on high pressure for eight minutes.

Step 9

Meanwhile, toast the cashews in a small, dry skillet over medium heat, for three minutes, tossing the

Step 10

pan frequently, until lightly browned.

Step 11

Transfer to a medium bowl.

Step 12

Add the remaining one teaspoon chili

Step 13

powder and toss to coat.

Step 14

Set aside.

Step 15

once the chicken is cooked, let pressure release naturally for ten minutes, then quick-release the remaining pressure.

Step 16

Remove the lid.

Step 17

If the sauce is watery, use the sauté function on high to simmer the mixture for five minutes until the sauce is reduced to the desired consistency

Step 18

Stir in the cream and 1/4 cup cilantro

Step 19

Transfer the chicken and sauce to a serving dish garnish with the remaining cilantro and cashews and