Instant Pot Chicken Tikka-Style Curry

Ingredients

• 700g skinless boneless chicken thighs, cut into 3cm pieces
• 6 tbsp natural yoghurt, divided
• 1 tbsp lemon juice
• 2 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground turmeric
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 2cm fresh root ginger, grated
• 2 tbsp tomato purée
• 100ml water
• 400g tin chopped tomatoes
• 1 tsp caster sugar
• 2 tbsp chopped fresh coriander
• 300g basmati rice, to serve
• Salt to taste

Method

1. Mix the chicken with 2 tbsp of the yoghurt, the lemon juice, 1 tsp of the garam masala, the cumin, paprika, turmeric and 1/2 tsp salt. Leave to marinate while you prepare the sauce.

2. Select Sauté and heat the oil. Cook the onion for 4 minutes until soft. Add the garlic, ginger and tomato purée and cook for 1 minute.

3. Pour in the water and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the marinated chicken and stir.

4. Pour the tinned tomatoes over the top, add the sugar and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

5. When the time is up, leave the pot to release pressure naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.

6. Select Sauté and simmer for 5 minutes, stirring, until the sauce has thickened. Press Cancel to turn off the heat.

7. Stir in the remaining 4 tbsp yoghurt and the remaining 1 tsp garam masala, then season to taste. Scatter over the coriander. Serve with basmati rice, cooked following the packet instructions, and a spoonful of natural yoghurt if you like.