Receiving Instructions

Store unopened at room temperature for up to 12 months. Refrigerate after opening and use within 7 days.
Product may separate; shake well before using.

Preparation Instructions

2 to 2 1/2 lb. (I to 1.25 kg) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5-cm) cubes.
Kosher salt and freshly ground pepper
1/4 cup (60 ml) vegetable oil
1 jar tikka masala starter
Brown or basmati rice or naan for serving (optional)
Cooked vegetables for serving (optional)
Yogurt for garnish (optional)

Season chicken with salt and pepper. In Instant Pot set to Sauté, warm oil. In batches, sear chicken until browned all over, about 8 minutes per batch. Transfer to plate. Press Cancel.

Return chicken to pot and add tikka masala starter. Lock lid in place, seal and set to cook at high pressure for 5 minutes. When pressure cooking is complete, quickly release steam. Carefully remove lid and stir gently to combine.

Serve over rice or with naan and vegetables and garnish with yogurt.

Instant Pot Tikka Masala Starter Sauce