Instant Pot Chicken Tikka Masala
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
6 servings
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Calories
578 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Tikka Masala
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Instant Pot Chicken Tikka Masala is creamy, flavorful and the chicken is incredibly tender. Very easy made in the Instant Pot with the rice at the same time.
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Ingredients
- 2.5-3 pounds skinless boneless chicken breasts cubed into 2 inch pieces
- 1/2 cup full fat plain Greek yogurt
- 2 tablespoons canola oil
- 1 large onion diced
- 1 tablespoon garlic minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons tomato paste
- 1 (28 oz) can diced tomatoes
- 3/4 cups chicken broth
- 1 cup heavy cream
Spices:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons Red Curry Powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 tablespoon kosher salt
Rice:
- 2 cups white Basmati rice
- 2 cups water
- 2 tablespoons unsalted butter
- ¼ teaspoon kosher salt
- GARNISH:
- fresh cilantro chopped
Instructions
- Add all the Spices to a medium bowl and whisk together with a fork.
- Add chicken pieces to a large bowl, mix with the Spices and the yogurt. Cover with plastic wrap and marinate in the fridge for 30 minutes or up to 24 hours.
- When ready to cook, turn on the Pressure Cooker and select Sauté, once hot add the oil.
- On the side, rinse rice, and set it aside.
- Add the chicken and cook 1 minute without stirring. Stir and cook for a few minutes until browned. If needed do this in batches. Using a wooden spoon, make sure you scrape well the bottom of the bowl, to get anything that stuck to it, so it doesn't burn.
- Add the diced onion to the pot, cook for 1 minute, stirring occasionally.
- Add the garlic and ginger, stir to combine.
- Add the tomato paste and stir to combine.
- Add the diced tomatoes and the chicken broth. Stir gently to fully combine.
Rice:
- Using the Pot in Pot method, take an IP safe bowl, this is the one I use, and add the butter to the bottom of the pot. Add the rinsed rice, salt and the two cups of water. Stir to combine.
- Add a long legged trivet into the pot on top of the chicken. Add the pot with the rice onto the trivet.
- Close the lid. Make sure the valve points to Sealing. Cook on High Pressure for 4 minutes.
- Once the Instant Pot beeps, let the pressure release naturally for 10 minutes. Manually release the remaining pressure.
- Open the lid, remove the pot with the rice, cover with foil and set aside. Before serving, fluff the rice with a fork.
- Select Saute on your Instant Pot, stir the chicken tikka masala gently and cook for about 15-20 minutes, until the sauce reduces and it thickens. Stir occasionally to avoid burning or sticking to the bottom of the pan.
- Add the cream, add 1/2 cup first, stir to combine. Taste and adjust for salt, if you want it creamier, add the remaining of the cream and stir to combine. I like adding one cup to mine.
- Serve the chicken tikka masala over rice, with naan and garnish with parsley.
Nutrition Information
Show Details
Serving
0g
Calories
578kcal
(29%)
Carbohydrates
57g
(19%)
Protein
44g
(88%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Cholesterol
186mg
(62%)
Sodium
1617mg
(67%)
Potassium
776mg
(22%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
550IU
(11%)
Vitamin C
4.6mg
(5%)
Calcium
128mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 578kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 44g | 88% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 186mg | 62% |
| Sodium | 1617mg | 67% |
| Potassium | 776mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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