Instant Pot Chicken Tikka Masala
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.
Servings: 6
Calories: 389kcal
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
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
- Deglaze the pot: After sautéing the aromatics, use a splash of water or the tomato juice to scrape up any browned bits (fond) from the bottom of the Instant Pot to prevent a "Burn" notice.
- Avoid curdling: Always stir in the heavy cream after the pressure cooking cycle is complete and the pot is on the "Keep Warm" or "Sauté" setting to prevent the dairy from separating.
- Marination time: Let the chicken sit in the yogurt and spice mixture for at least 30 minutes (or up to 24 hours) to tenderize the meat and deepen the flavor profile.
- Bloom the spices: Sauté the cumin, coriander, and garam masala with the onions for 1–2 minutes to release their essential oils and create a more fragrant sauce.
Nutrition
Calories: 389kcal | Carbohydrates: 13g | Protein: 36g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 136mg | Sodium: 316mg | Potassium: 929mg | Fiber: 2g | Sugar: 9g | Vitamin A: 756IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 2mg
