5 from 51 votes
Instant Pot Chicken Tikka Masala
This Instant Pot Chicken Tikka Masala marinates diced chicken in yogurt and spices before cooking it in a spiced tomato-based sauce enriched with cream. The result is tender chicken coated in a creamy, moderately spiced sauce featuring traditional Indian spices like garam masala, cumin, and turmeric. The pressure cooking method speeds up the process while developing rich flavors suitable for serving over rice.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 268
% 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.