Honk for Tikka Masala! A new take on a classic chicken recipe - With aromatic golden goose pieces in an incredible curry sauce, this Tikka Masala recipe is one of the best you will try! Pair it with buttery naan bread or rice.

Ingredients:

Tikka

1. 3 to 4 lb goose breasts, boneless
2. 2 cups beef broth
3. 1 yellow onion, quartered
4. 2 celery ribs, chopped
5. 2 carrots, chopped

Masala Sauce

• ⅓ cup unsalted butter
• 1 medium onion, coarsely chopped
• 2 Tbsp garlic, minced
• 2 Tbsp fresh ginger 1-inch piece, minced or grated
• 1 14.5 oz can of diced tomatoes
• 1 tsp salt
• 1 tsp turmeric powder
• 1 Tbsp garam masala
• 1 Tbsp ground coriander powder
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp ground cardamom
• ½ cup water

After Pressure Cooking

• 2 tsp dried fenugreek
• 2 Tbsp liquid honey
• ½ cup heavy cream

Directions:

Tikka

1. Place the onion, celery, and carrots in the pressure cooker and place the goose breasts on top. Add the beef broth and pressure cook on high for 40 minutes.
2. Allow the pot to release for 15 minutes naturally. Remove the goose and chop into small pieces. Set aside to add to sauce.

Masala Sauce

1. Push the "Sauté" button on your pressure cooker and set it to "High." Once heated, add butter and chopped onions, and cook for 3 to 4 minutes, until soft.
2. Add minced garlic and ginger, and sauté for one minute. Add tomatoes and spices and cook for 2 to 3 minutes. Add water and turn off the "Sauté" function.
3. Following instructions, secure the lid and pressure cook on "High" for 5 minutes, allowing the pressure to release naturally.
4. Use an immersion blender to puree the sauce. A blender can be used but let the sauce cool before blending.
5. Stir in the dried fenugreek, honey, and cream, leaving the cooker on the "Keep Warm" function after releasing pressure.

Bring it together

Stir the chopped goose into the sauce and allow to warm for serving. Serve with naan bread or rice.

*The sauce can be made on a stovetop by following the same directions above but simmering the contents for at least 15 minutes, stirring often. The goose can be simmered in a pot or cooked fork-tender in a crockpot.