Description
Indulge in the rich flavors of India with this quick and easy Instant Pot Chicken Tikka Masala. This aromatic dish combines tender chicken pieces with a creamy tomato-based sauce, infused with a blend of aromatic spices. Perfect for a weeknight dinner, this recipe brings restaurant-quality taste to your home kitchen in just over 30 minutes.
Ingredients
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- 2 tsp. curry powder
- 2 tsp. garam masala
- 2 tsp. kosher salt (plus additional to taste)
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1/2 tsp. black pepper
- 1 1/2 lb. boneless skinless chicken breasts (cut into 1-inch cubes)
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. minced fresh ginger
- 4 Tbsp. coconut oil or ghee
- 1 1/2 cups chopped yellow onion
- 1 Tbsp. tomato paste
- 2 to 3 Tbsp. water (as needed)
- 2 cups crushed tomatoes
- 1/2 cup coconut milk
- 1/2 cup whole milk yogurt (optional)
- 1 to 2 Tbsp. honey
- Cooked rice or cauliflower rice (to serve)
- Cilantro leaves and lime wedges (for garnish)
Instructions
- Prepare the spice mix: Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside.
- Marinate the chicken: Toss chicken, garlic, and ginger with 2 tablespoons curry mixture in a medium bowl; set aside.
- Sauté the onions: Set InstantPot to saute. Add oil or ghee. Add onion to Instant Pot; sprinkle with remaining curry mixture. Cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
- Add tomato paste: Stir in tomato paste; cook, stirring constantly, until fragrant, about 1 minute.
- Deglaze the pot: Add 1 to 2 tablespoons water to InstantPot to deglaze bottom of pot, if needed. Stir to release any browned bits.
- Cook the chicken: Add chicken mixture to Instant Pot. Cook 3 minutes; turn chicken, and cook 2 minutes more, stirring occasionally to prevent sticking (add more water, if needed).
- Add liquids: Add canned tomatoes and coconut milk to InstantPot; stir to combine.
- Pressure cook: Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set InstantPot to cook at High Pressure for 7 minutes.
- Release pressure: After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
- Finish the dish: Remove lid from InstantPot; Let cool 5 minutes. Stir in yogurt until smooth; add honey gradually, to taste.
- Serve: Serve over rice; garnish with cilantro and lime wedges.
Notes
- Check the bottom of your Instant Pot as you’re cooking—if it gets dry, gradually add water and stir to release any browned bits.
- You can add all the chicken in one batch; you’re just heating it up to toast the spices, instead of trying to get it browned and crispy.
- For a low-carb option, serve this creamy curry over cauliflower rice.
- If you prefer a spicier curry, add ¼ teaspoon cayenne pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
