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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Marinating time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
596 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Tikka Masala
Description
Instant Pot Chicken Tikka Masala starts with marinating chicken breasts in a yogurt and spice blend including Kashmiri red chili powder, turmeric, garam masala, garlic, ginger, and lime juice. After marinating, the chicken is lightly browned on all sides in the Instant Pot’s sauté mode, which adds depth of flavor but leaves it partially cooked. Then a spiced tomato sauce with onion, ginger, garlic, dried fenugreek leaves, and cream is prepared in the pot. The chicken is returned and pressure cooked, integrating the spices with the tomato base to form the characteristic rich and creamy masala sauce.
The finished dish offers a balanced flavor with mild heat from Kashmiri chili powder, savory warmth from garam masala, and tangy brightness from lime juice. The creamy texture comes from heavy cream added after pressure cooking. Fenugreek leaves add a distinct aromatic note typical of tikka masala recipes. This method replicates traditional flavors efficiently using the Instant Pot.
This curry can be served with basmati rice, which can be cooked simultaneously using a pot-in-pot method over a trivet in the Instant Pot. Garnish with fresh cilantro for added freshness. The recipe allows for substitutions such as chicken thighs for different texture, and coconut milk for dairy-free adaptation.
Leftovers store well refrigerated for up to 3 days or frozen for 3-4 months. Marinating at least 30 minutes, ideally longer, enhances flavor. Searing is recommended but may be skipped if short on time, though marination should not be omitted.
Ingredients
- 1 lb chicken breast
For marinade
- 1/4 cup yogurt thick
- 3/4 tablespoon ginger grated
- 3/4 tablespoon garlic minced
- 1 tablespoon lime juice
- 2 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon garam masala
- 1 teaspoon salt adjust to taste
Spices for sauce
- 1/2 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
For sauce
- 3 tablespoon ghee divided, or oil
- 1 cup onion finely diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 cup tomato puree canned (do not use tomato paste)
- 3/4 cup water
- 1/2 cup heavy cream
- 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
- cilantro to garnish
For Rice
- 1 cup basmati rice
- 1 1/4 cup water
- 1 tablespoon ghee optional, or oil
- 1 teaspoon salt (optional)
Instructions
Marinate the chicken
- Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
Brown the chicken
- Start the instant pot in Sauté mode and adjust to the high setting. Add 2 tablespoons oil. Add the chicken pieces and lightly brown on each side for about 2-3 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
Prepare the sauce
- Add the rest of the oil to the instant. Add the onions, ginger, garlic and sauté for about 4 minutes until onions are golden.
- Add water and deglaze the pot making sure nothing is stuck to the bottom.
- Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken pieces and stir it.
- (optional) In a steel bowl, add the ingredients for rice. Put a tall trivet and the bowl of rice on top of the trivet.
Pressure Cook the Curry
- Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
- (optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
- Add cream, kasoori methi and stir well.
- Garnish with cilantro. Chicken tikka masala is ready. Enjoy with basmati rice and naan.
Notes
- Marinate the chicken breast for at least 30 minutes up to 8 hours to develop flavor.
- You can substitute coconut milk for heavy cream to make the dish dairy-free.
- Chicken thighs work as an alternative to breasts, adjusting cook times if necessary.
- Use canned tomato puree or make your own puree from fresh tomatoes for the sauce.
- Leftover curry can be refrigerated for up to 3 days or frozen for 3-4 months; fully cool before freezing.
- Searing the chicken before pressure cooking adds flavor but can be skipped if short on time.
- Simultaneous rice cooking using pot-in-pot method in Instant Pot is possible for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 147mg | 49% |
| Sodium | 1364mg | 57% |
| Potassium | 934mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1268IU | 25% |
| Vitamin C | 14mg | 16% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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