CHICKEN TIKKA MASALA

This is one of our favorite meals when we go to London.Some call it the national dish of Britain, having been brought from India by British officers who loved the tender,juicy chicken simmered in a spicy tomato cream sauce.After marinating for six hours,the chicken will be out of the pressure cooker in less than fifteen minutes.Serve it with basmati rice and a fruit salad.

SERVES: 6

INGREDIENTS:

MARINADE:

• 2 cups plain yogurt
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika
• 1 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 2 tablespoons grated fresh ginger
• 2 garlic cloves, minced
• 8 boneless, skinless chicken thighs
• 2 tablespoons canola oil

SAUCE:

• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons garam masala
• One 14-ounce can chopped tomatoes, drained
• ~ cup chicken stock or store-bought chicken broth
• 1 ½ cups heavy cream
• ½ cup finely chopped fresh cilantro (for garnish)

INSTRUCTIONS:

1. To make the marinade: In a large mixing bowl, whisk together all the ingredients.
2. Put the chicken in a zipper-top plastic bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 6 hours or overnight.
3. Remove the chicken from the marinade and set aside. Discard the marinade.
4. Heat the oil in the pressure cooker. Add the onions, garlic, ginger, and garam masala, and sauté for 2 to 3 minutes to soften the onions.
5. Add the tomatoes and stock and arrange the chicken in the pressure cooker. Lock the lid in place and cook at high pressure for 4 minutes.
6. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Transfer the chicken to a bowl and cover loosely with aluminum foil.
8. Bring the sauce to a boil and add the cream, stirring to blend.
9. Warm the sauce and pour it over the chicken.
10. Serve garnished with the cilantro.