Instant Pot Chicken Tikka Masala Recipe
Chicken tikka masala is one of the best Indian recipes out there! Made so easy in the Instant Pot, you will fall in love with the flavors and want to make this over and over again!
Equipment
Ingredients
- 2 pounds (900 grams) chicken thighs skinless, boneless, diced into bite-size pieces
- 3 tablespoons yogurt plain natural or Greek
- 4 tablespoons masala paste divided
- 2 tablespoons vegetable oil
- 17 oz (500 ml) tomato sauce or passata
- 1 teaspoon salt
- 1 cup (250 ml) heavy whipping cream
For the masala paste
- 1 small onion
- 3 cloves garlic about 1 tablespoon minced garlic
- 1 tablespoon fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon chili powder optional
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
For serving
- Cooked rice
- Fresh cilantro leaves
- Naan bread
Instructions
To make the masala sauce
- Place all of the ingredients in a food processor and blend until smooth.
To make the chicken tikka masala
- To a mixing bowl, add the chicken, yogurt, and 2 tablespoons of the masala paste. Mix everything with a spoon, cover with cling film and leave it in the fridge to marinate for at least 15 minutes.
- On the Instant Pot press on SAUTE and heat the oil, when a HOT message is displayed add the marinated chicken. Work in batches and brown the chicken on both sides (not cooking it all the way through, just browning it a little on each side), then switch off the saute setting.
- Deglaze the pot with a little bit of water, or the tomato sauce that you will add in the next step to avoid the burn message.
- Add the passata or tomato sauce, 2 tablespoons of the masala paste, and salt. Give it a quick mix.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 4 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully open the lid, and push the SAUTE button. Stir in the cream, and allow the sauce to reduce a little. Switch off the SAUTE. Serve warm over rice with chopped fresh parsley, mint or cilantro leaves.
Notes
- Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender.
- The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
- This dish is medium spicy, so if you’re feeding children then I recommend that you leave the chili powder out.
- Do not add the cream before pressure cooking as it might separate.
- If you double the ingredients, do not adjust the cooking time.
- You should not get a BURN message, unless you’re using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add ¼ cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.
- If you're worried about getting a BURN message and don't want to risk it (maybe your tomato sauce is too thick), you can add ¼-½ cup of water before pressure cooking.
- Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
- Serve with Instant Pot basmati or brown rice, and/or fresh naan.
- If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave with adding a splash of water and mix. You can store in the fridge for up to 5 days.
- Freeze in a freezer-safe container for up to 3 months.
- You can swap the cream out for coconut milk for a dairy-free option. It will taste a bit different, but still really delicious!
Nutrition
Calories: 560kcal | Carbohydrates: 12g | Protein: 28g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 204mg | Sodium: 553mg | Potassium: 752mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1219IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/instant-pot-chicken-tikka-masala/