Chicken Tikka Masala

5 from 2 votes

Instant Pot Chicken Tikka Masala is a delicious and easy-to-make Indian dish that is perfect for a weeknight meal. Using an Instant Pot makes Tikka Masala quick and easy.

Prep Time10

Cook Time10

natural release10

Total Time30

Course: Main Dishes

Cuisine: Indian

Servings:

Calories: 389kcal

Author: Kelly Bloom

Equipment

1 Instant Pot Duo Plus 6 Quart 9-in-1 Electric Pressure Cooker,

Ingredients

2 lbs boneless chicken breasts, cubed
1 cup yogurt (unflavored Greek or Regular)
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon garam masala
¼ teaspoon cayenne
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
½ serrano pepper, minced
2 tablespoon olive oil
1 tablespoon tomato paste
1 can 28 oz can of crushed tomatoes
2 teaspoons honey
¾ cup heavy cream
salt to taste
ground black pepper to taste

US Customary - Metric

Instructions

Combine the yogurt, cumin, coriander, garam masala, and cayenne pepper into a medium bowl. Stir well and season with salt & pepper to taste.
1 cup yogurt, 1 teaspoon cumin, 1 teaspoon coriander, 1 tablespoon garam masala, ¼ teaspoon cayenne, salt to taste, ground black pepper to taste
Add the cubed raw chicken to the yogurt & spice mixture. Stir until chicken fully coated. Cover with plastic wrap and refrigerate to marinate for up to 12 hours.
2 lbs boneless chicken breasts, cubed
Add the olive oil to the Instant Pot (or large dutch oven if not using an Instant Pot). Saute the diced onion, fresh grated ginger, minced garlic, and minced Serrano chili pepper.
1 medium onion, diced, 4 cloves garlic, minced, 1 tablespoon fresh ginger, grated, 2 tablespoon olive oil, ½ serrano pepper, minced
Cook 2 - 3 minutes until the vegetables are soft and tender, add the tomato paste, crushed tomatoes, and honey. Stir well. Season to taste with salt & pepper.
1 tablespoon tomato paste, 1 can 28 oz can of crushed tomatoes, 2 teaspoons honey
Add the yogurt & chicken mixture to the Instant Pot and stir well to combine all ingredients. Set program for 10 minutes on high. When the Instant Pot beeps at the end of the cook program, let naturally depressurize for 10 minutes. Turn the vent valve to release after that time period.
(Alternatively, simmer for about 45 minutes on the stove top in a dutch oven.)
Remove the Instant Pot lid and spoon out about 4 tablespoons of the Chicken Tikka Masala sauce. Add it to a small bowl with the heavy cream. Blend well, then return the tempered cream and Tikka Masala mixture to the Instant Pot and blend in with the rest of the Tikka Masala.
¾ cup heavy cream
Taste and adjust the salt & pepper, as needed. Serve immediately with hot Basmati Rice, buttered Naan bread, and Cucumber Mint Raita.

Notes

Start the Chicken Tikka marinade earlier in the day, the flavors will be more intense in the final dish.
To prevent the cream from curdling in the Tikka Masala sauce, temper the cream by adding 2 - 3 tablespoons of the hot tikka masala sauce to warm up the cream before combing with the main pot.