Turkey Tikka Masala

Chicken tikka masala is often the first Indian dish many people try—and then they’re hooked. This version swaps turkey tenderloin for the chicken, but the other flavor elements are all there—particularly the gingery tomato-coconut milk sauce. Serve it over aromatic, nutty-flavored basmati rice.

PREP TIME: 15 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 25 minutes

TOTAL TIME: 40 minutes + 4 hours marinating

RELEASE: Quick

SERVES: 6

• ¾ cup plain yogurt
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons black pepper
• 1 tablespoon cumin
• 1 teaspoon crushed red pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 2-inch piece fresh ginger, peeled and grated
• 2 turkey tenderloins (1½ pounds), patted dry
• 2 tablespoons vegetable oil
• 1 medium onion, coarsely chopped
• 3 cloves garlic, minced
• 1 14.5-ounce can fire-roasted diced tomatoes, undrained
• ½ cup coconut milk
• Hot cooked basmati rice
• ⅓ cup chopped fresh basil leaves
• ⅓ cup chopped fresh cilantro

PREP

Combine yogurt, lemon juice, black pepper, cumin, crushed red pepper, cinnamon, salt, and half of the ginger in a 1-gallon resealable plastic bag. Massage to combine. Add turkey; press to immerse in marinade. Seal bag tightly. Refrigerate for at least 4 hours or overnight.

Select sauté on the Instant Pot® and adjust to normal. Add oil to pot. When hot, add onion, garlic, and remaining ginger. Cook, stirring constantly, for 3 to 4 minutes or until paste forms. Press cancel. Stir in tomatoes and turkey. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 8 minutes. Once cooking is complete, use a quick release to depressurize.

SERVE

Remove turkey from pot and transfer to a cutting board. Using two forks, pull tenderloins into bite-size pieces. Return turkey to pot. Add coconut milk. Stir to combine. Serve over basmati rice. Sprinkle with basil and cilantro.