Pressure-Cooker Chicken Tikka Masala, Mango Lassi Cocktail, and Inheritance: A Memoir of Genealogy, Paternity, and Love

Ingredients

For the Chicken Marinade:

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

For the Tikka Masala Sauce:

• 2 tablespoons unsalted butter or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon tomato paste
• 1 can (14.5 ounces) crushed tomatoes
• 1/2 cup heavy cream or coconut milk
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

Marinate the Chicken:

• In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, paprika, cinnamon, cayenne pepper (if using), salt, garlic, and ginger. Add the chicken pieces, stirring to coat them thoroughly. Cover and refrigerate for at least 30 minutes, or up to 8 hours for more intense flavor.

Sauté the Aromatics:

• Set your pressure cooker to the sauté function. Add the butter or ghee to the pot. Once melted, add the chopped onion and sauté for about 5 minutes until softened. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant. Stir in the tomato paste and cook for 1 minute to enhance its flavor.

Cook the Chicken:

• Add the marinated chicken to the pot, along with the crushed tomatoes, garam masala, cumin, turmeric, coriander, and smoked paprika. Stir to combine all the ingredients. Secure the lid on the pressure cooker and set it to cook on high pressure for 8 minutes.

Release Pressure and Finish the Sauce:

• Once the cooking time is up, carefully release the pressure using the quick-release method. Open the lid and stir in the heavy cream or coconut milk. Let the sauce simmer for a few minutes to thicken slightly. Taste and adjust the seasoning with salt and pepper as needed.

Serve:

• Serve the Chicken Tikka Masala hot, garnished with fresh cilantro. Pair it with basmati rice, naan, or your favorite side dishes.