Instant Pot Chicken Tikka Masala
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
6 mins
-
Pressure Time
10 mins
-
Total Time
26 mins
-
Servings
6
-
Calories
268 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Chicken Tikka Masala
Description
Instant Pot Chicken Tikka Masala begins with marinating chicken chunks in yogurt, lemon juice, and a mixture of spices, which tenderizes the meat and infuses it with flavor. The sauce starts by sautéing onion, garlic, ginger, and an array of spices including garam masala, cumin, paprika, turmeric, coriander, cayenne, salt, and pepper in butter, building a robust base.
Tomato puree and marinated chicken are then added to the Instant Pot and cooked under high pressure, intensifying the flavors and cooking the chicken quickly. The dish is finished by stirring in heavy cream to create a rich, smooth consistency.
Serve hot over rice and garnish with cilantro to complement the savory, spiced sauce. Marinating the chicken overnight enhances tenderness and depth of flavor. Using tomato puree rather than sauce ensures the sauce maintains a thick texture rather than a more liquid consistency.
Adjust seasoning after cooking to balance salt and pepper as desired.
Ingredients
Chicken Marinade
- 1.5 lbs chicken diced in 1" chunks
- ½ cup yogurt or dairy-free yogurt, plain, Greek
- 1 Tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
Tikka Masala Sauce
- 2 Tablespoon butter
- 1 yellow onion chopped
- 5 garlic minced, cloves
- 1 Tablespoon ginger minced, fresh
- 2 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon Turmeric
- ½ teaspoon Coriander
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cup tomato puree or diluted tomato paste
- ½ cup heavy whipping cream added last (use coconut cream for dairy-free version)
Instructions
- Combine all the marinade ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.
- Turn on your Instant Pot to the 'Saute' setting. Add the butter, chopped onion, minced garlic & ginger, and all spices (garam masala, cumin, paprika, turmeric, coriander, cayenne pepper, salt, and black pepper). Stir and cook for a couple of minutes until the onion softens.
- Add the tomato puree and the chicken (along with the marinade) to the pot. Stir everything. Cancel the 'Saute' setting, close the lid, and select the 'Manual' setting, and adjust to 6 minutes on high pressure.
- Once the cook cycle is complete, carefully move the steam release valve to quickly release pressure.
- Add the heavy whipping cream, and season with more salt and black pepper, if necessary.
- Serve warm over rice, and garnish with cilantro.
Notes
- Marinate the chicken for at least 30 minutes; overnight marination enhances tenderness and flavor.
- Use yogurt and lemon juice in the marinade to tenderize the chicken effectively.
- Include all listed spices for an authentic flavor profile typical of chicken tikka masala.
- Use tomato puree or diluted tomato paste to achieve a thick sauce instead of a soup-like consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 79mg | 26% |
| Sodium | 1184mg | 49% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 60mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
