Description
This Instant Pot Chicken Tikka Masala recipe offers a flavorful, creamy Indian-inspired curry made easy with the convenience of pressure cooking. Tender chicken breast chunks are marinated in a vibrant spice blend, then cooked with onions, tomatoes, coconut milk, and yogurt for a rich and aromatic dish that’s perfect served over rice or cauliflower rice.
Ingredients
Units
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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 and 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 the spice mix)
For Cooking:
- 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
For Serving:
- Cooked rice or cauliflower rice
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the Spice Mix: Stir together curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl; set aside this aromatic blend to use throughout the recipe.
- Marinate the Chicken: In a medium bowl, toss the cubed chicken breasts with minced garlic, minced ginger, and 2 tablespoons of the prepared curry mixture. Set aside to let the flavors meld.
- Heat the Instant Pot: Set your Instant Pot to sauté mode and add coconut oil or ghee. Allow it to heat up until shimmering but not smoking.
- Sauté the Onion: Add the chopped yellow onion to the Instant Pot, sprinkle with the remaining curry mixture, and cook while stirring occasionally until the onion softens slightly, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for about 1 minute, stirring constantly until the paste is fragrant and well combined with the onions.
- Deglaze the Pot: Pour in 1 to 2 tablespoons of water to deglaze, scraping the bottom of the pot with a spatula to release any browned bits. This prevents burning and incorporates rich flavor into the sauce.
- Cook the Chicken: Add the marinated chicken mixture to the Instant Pot. Cook for 3 minutes, then turn the chicken pieces and cook an additional 2 minutes, stirring occasionally to prevent sticking. Add extra water if necessary to keep the mixture moist.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk, stirring everything together until evenly combined, forming a creamy and vibrant sauce.
- Pressure Cook the Curry: Secure the lid onto the Instant Pot, ensuring it is sealed properly. Turn the Steam Release Valve to ‘sealing,’ then set the Instant Pot to cook at High Pressure for 7 minutes.
- Release Pressure: When cooking completes, manually release the pressure by turning the Steam Release Valve to ‘venting.’ After all steam escapes, carefully remove the lid.
- Finish the Curry: Allow the curry to cool for 5 minutes. Stir in the optional whole milk yogurt until the sauce is smooth and creamy. Gradually add honey to balance the flavors, adjusting to your preferred sweetness.
- Serve and Garnish: Serve the Chicken Tikka Masala hot over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for an added burst of flavor and freshness.
Notes
- Keep an eye on the bottom of your Instant Pot during cooking. If it starts to dry out, gradually add water and stir to release any browned bits, preventing burning and enhancing the flavor.
- This recipe does not require browning the chicken before cooking; the chicken is gently cooked in the sauce to keep it tender.
- For a low-carb option, serve the curry over cauliflower rice instead of regular rice.
- The spice level can vary depending on your curry powder brand; add ¼ teaspoon of cayenne pepper if you prefer a spicier dish.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
