Instant Pot Chicken Tikka Masala
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
460 kcal
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Course
Main Course
Instant Pot Chicken Tikka Masala
Description
The Instant Pot Chicken Tikka Masala features bite-sized chicken thighs or breasts simmered in a richly spiced tomato sauce. Butter and sautéed onions form the base, while ginger, garlic, garam masala, cumin, and cayenne pepper add depth and warmth. Pressure cooking shortens the preparation time while tenderizing the meat and melding flavors. The sauce is finished with heavy cream to provide a smooth, creamy texture and is garnished with fresh cilantro for brightness.
The combination of creamy sauce and tender chicken results in a dish where the subtle heat complements the richness. The sauce reduces slightly after cooking, concentrating the flavors and providing a balanced mouthfeel. This dish pairs well with steamed rice or naan, which help soak up the sauce.
For serving, ladle the tikka masala over rice or alongside warm naan. It works well as a comforting dinner or a flavorful weekend meal. Follow the pressure cooker steps carefully to ensure the chicken cooks just right and the sauce thickens properly.
Ingredients
- 2 tablespoons butter
- 1 onion thinly sliced
- 1 tablespoon ginger or 1/2 teaspoon ground ginger, freshly grated
- 1 tablespoon garlic minced
- 2 tablespoons garam masala
- 1 teaspoon cumin ground
- ¼-½ teaspoon cayenne pepper to taste
- 1 teaspoon salt or to taste
- 2 ½ pounds chicken thigh cut into 2-inch pieces, or boneless skinless chicken breasts
- 1 tomato sauce
- ½ cup heavy cream
- 2 tablespoons cilantro chopped, fresh
Instructions
- Set an electric pressure cooker to the sauté function. Add the butter and onions and cook until softened. Stir in the ginger, garlic, garam masala, cumin, cayenne and ½ teaspoon salt. Cook about 30 seconds, until fragrant.
- Add the chicken, tomato sauce, 1/2 teaspoon salt and ¼ cup cream to the pot and stir to combine.
- Cover and set to pressure cook at high pressure for 8 minutes. Release the pressure manually.
- Scoop the chicken out of the pot with a slotted spoon (cover to keep warm). Add the remaining ¼ cup cream to the sauce in the pot. Press the sauté or reduce button. Let the sauce simmer until slightly reduced and thickened, 8 – 10 minutes.
- Add the chicken back to the pot. Add the cilantro and stir to combine.
- Serve in bowls over rice or with naan flatbread on the side.
Notes
- Serve the Chicken Tikka Masala with rice to soak up the sauce and balance the spices.
- Mango chutney and garlic naan complement the dish well for a traditional accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 3g | 1% |
| Protein | 56g | 112% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 311mg | 104% |
| Sodium | 855mg | 36% |
| Potassium | 745mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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