Description
This Instant Pot Chicken Tikka Masala recipe delivers rich, creamy, and perfectly spiced Indian-inspired chicken made quickly and easily in your pressure cooker. Tender chicken cubes are marinated in a blend of aromatic spices, garlic, and ginger, then cooked in a luscious tomato and coconut milk sauce. Finished with yogurt and a touch of honey for balance, it’s a comforting and flavorful meal perfect for serving over rice or cauliflower rice.
Ingredients
Scale
Spice Mix
- 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
Chicken Marinade
- 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. curry mixture (from above)
Main Dish
- 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 (for serving)
- Cilantro leaves (for garnish)
- Lime wedges (for garnish)
Instructions
- Prepare Spice Mix: Stir together curry powder, garam masala, salt, smoked paprika, cumin, and black pepper in a small bowl. Set aside for marinating the chicken and seasoning the dish.
- Marinate Chicken: In a medium bowl, combine cubed chicken with minced garlic, minced ginger, and 2 tablespoons of the prepared curry spice mix. Toss until evenly coated and set aside to let the flavors meld.
- Heat Instant Pot: Set the Instant Pot to sauté mode and add coconut oil or ghee. Allow the fat to heat until shimmering to prepare for sautéing the onion.
- Sauté Onions and Spices: Add the chopped yellow onion to the pot, sprinkle with the remaining curry mixture, and cook while stirring occasionally until the onions soften, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and sauté for about 1 minute, stirring constantly until fragrant to enhance the sauce’s depth of flavor.
- Deglaze Pot: Pour in 1 to 2 tablespoons of water to deglaze the Instant Pot’s bottom, scraping up any browned bits with a spatula to prevent burning and add flavor.
- Cook Chicken: Add the marinated chicken mixture to the pot and cook for 3 minutes. Turn the pieces over and cook another 2 minutes, stirring occasionally to avoid sticking. Add water if necessary to prevent burning.
- Add Liquids: Pour in crushed tomatoes and coconut milk. Stir well to incorporate all ingredients evenly throughout the sauce.
- Pressure Cook: Secure the Instant Pot lid and seal the steam release valve. Cook on High Pressure for 7 minutes for tender, flavorful chicken.
- Release Pressure: When the cooking cycle finishes, perform a manual pressure release by venting the steam valve. Carefully remove the lid once all steam has escaped.
- Finish Sauce: Let the curry cool slightly for 5 minutes. Stir in whole milk yogurt until the sauce is smooth and creamy, then gradually add honey to taste, balancing the savory flavors with a touch of sweetness.
- Serve: Spoon the chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges to brighten the dish.
Notes
- Use boneless skinless chicken breasts for the best texture but thighs can be substituted for more flavor.
- You can adjust the spice levels by increasing or decreasing the curry powder and garam masala amounts.
- For a dairy-free version, omit the yogurt or substitute with coconut yogurt.
- If you don’t have an Instant Pot, this recipe can be made on the stovetop using a heavy-bottomed pot but will require longer cooking time.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for up to 3 months.
