CHICKEN TIKKA GRILLED RECIPES

Steps:

• 1. Peel and finely grate the garlic and ginger, and deseed and finely chop the chillies, then add to a bowl. Peel and finely slice the onions.
  2. Heat a good splash of oil in a large pan over a medium heat, add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of garam masala.
  3. Put half the mixture into a clean bowl with the yoghurt. Roughly chop and stir in the chicken, then leave to marinate for at least 30 minutes, preferably longer.
  4. Place the butter in the empty pan over a medium heat, add the onions and the remaining spice mix, then cook gently for 15 minutes, or until softened – it should start to smell fantastic!
  5. Add the tomato purée, the ground nuts, 500ml of water and a good pinch of sea salt. Stir well and simmer gently for a few minutes, or until slightly thickened slightly, then remove from the heat.
  6. Sear the marinated chicken on a hot griddle pan or barbecue and until golden and cooked through – you can also do this under the grill, if you like.
  7. Warm the sauce, then add the cream and remaining garam masala, then taste and correct the seasoning, if needed. As soon as it boils, take off the heat and add the grilled chicken.
  8. Pick, roughly chop and scatter over the coriander leaves, then squeeze over the lime juice, to taste. Delicious served with a bowl of steaming basmati rice, some poppadoms and lots of cold beer!

Steps:

• Combine the Chicken Mixture ingredients in a ziplock bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, add onion, garlic, turmeric, garam masala and chili powder to the pot and saute until onion is soft, 3-4 minutes.
• Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add the chicken and the yogurt marinade to the pot and stir.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for strong>5 minutes.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Carefully remove the meat from the pot to a cutting board and coarsely chop.
• Stir in the cream, add back the chicken and adjust the seasonings.
• Garnish with cilantro and serve warm over rice or with naan or roti.