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Instant Pot Chicken Tikka Masala

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 4 - 6 servings
Calories: 389 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside.
  2. Toss chicken, garlic, and ginger with 2 tablespoons curry mixture in a medium bowl; set aside.
  3. Set InstantPot to saute. Add oil or ghee.
  4. Add onion to Instant Pot; sprinkle with remaining curry mixture.
  5. Cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
  6. Stir in tomato paste; cook, stirring constantly, until fragrant, about 1 minute.
  7. Add 1 to 2 tablespoons water to InstantPot to deglaze bottom of pot, if needed. Stir to release any browned bits.
  8. 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).
  9. Add canned tomatoes and coconut milk to InstantPot; stir to combine.
  10. Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
  11. Set InstantPot to cook at High Pressure for 7 minutes.
  12. After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
  13. Remove lid from InstantPot; Let cool 5 minutes. Stir in yogurt until smooth; add honey gradually, to taste.
  14. 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

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

% 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.