Instant Pot Chicken Tikka Masala
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
33 mins
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Servings
4 - 6 servings
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Calories
389 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Tikka Masala
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This creamy, spicy, and a little bit smoky, this fast-fix Instant Pot Chicken Tikka Masala will satisfy all your cravings for exotic Indian food without having to run across town for takeout.
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Ingredients
- 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
- 1½ 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
- 1½ cups chopped yellow onion
- 1 Tbsp. tomato paste
- 2 to 3 Tbsp. water as needed
- 2 cups crushed tomatoes
- ½ cup coconut milk
- ½ cup whole milk yogurt optional
- 1 to 2 Tbsp. honey
- Cooked rice or cauliflower rice to serve
- Cilantro leaves and lime wedges for garnish
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Instructions
- Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside.
- Toss chicken, garlic, and ginger with 2 tablespoons curry mixture in a medium bowl; set aside.
- 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.
- Stir in tomato paste; cook, stirring constantly, until fragrant, about 1 minute.
- Add 1 to 2 tablespoons water to InstantPot to deglaze bottom of pot, if needed. Stir to release any browned bits.
- 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 canned tomatoes and coconut milk to InstantPot; stir to combine.
- 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.
- After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
- Remove lid from InstantPot; Let cool 5 minutes. Stir in yogurt until smooth; add honey gradually, to taste.
- 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, graduallyadd water and stir to release any browned bits. This achieves two goals: it guardsagainst burning, and incorporates all of the toasty flavors into the finished curry.
- I added 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.
- Watching your carb intake? Serve this creamy curry over cauliflower rice.
- Depending on your brand of curry powder, this curry can be on the mild side. Add¼ teaspoon cayenne pepper, if desired.
Nutrition Information
Show Details
Serving
2cups
Calories
389kcal
(19%)
Carbohydrates
28g
(9%)
Protein
42g
(84%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
113mg
(38%)
Sodium
1369mg
(57%)
Potassium
1367mg
(39%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
1045IU
(21%)
Vitamin C
22mg
(24%)
Calcium
148mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 389kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 42g | 84% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 113mg | 38% |
| Sodium | 1369mg | 57% |
| Potassium | 1367mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 22mg | 24% |
| Calcium | 148mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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