In a large bowl, combine all ingredients for marinade and place chicken cubes so they are submerged in the marinade. Put in the refrigerator for at least 30 minutes up to 24 hours
Chicken
Place the steam/fry basket in the inner pot of the Ninja Foodi. Dump the chicken and the marinade in the basket. No preheating needed.
Turn on the broil function and broil the chicken in the basket for about 30-40 minutes. Turn the chicken pieces with tongs 2-3 times during the cook time, bringing the bottom pieces up to the top for browning.
The chicken is done when all the marinade has been cooked into the chicken and the chicken is a nice golden color. Remove the chicken and set aside.
Tikki Masala Sauce
Keep the marinade in the bottom of the inner pot. Turn the Ninja Foodi on high sear/saute, add the diced onion for 2 minutes. You can use some oil if needed.
Add the grated ginger and the diced and crushed garlic and saute for 1 minute. Add in the chicken stock and make sure nothing is stuck to the bottom of the inner pot.
Add in the remaining ingredients for the sauce, except the tomato paste, butter, and the garnishes. Stir to combine. *The chicken does not get added now*
Basmatti Rice
Rinse 1 ½ cups of basmatti rice and place in an 6" cake pan or other pressure safe container.
Add 1 ½ cups of water to the rice and stir.
Place the rack, in the high position, over the sauce in the inner pot and place the container of rice on top. No need to cover.
Pressure cooking
Put the pressure lid on the Ninja Foodi and make sure the valve is to seal. Set the pressure to high for 8 minutes. When the time is up, immediately release the pressure.
Fluff the rice and cover. Set aside.
Add the chicken to the sauce in the inner pot along with the tomato paste, cilantro and butter. Add in peas or zucchini if using. Stir to combine and close the TenderCrisp lid. Allow to sit for 5-10 minutes. You can also turn on the sear saute to heat it up a bit if needed.
Serve the Tikka Masala over the basmati rice. Enjoy