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Instant Pot Chicken Tikka Masala
5 from 3 votes

Instant Pot Chicken Tikka Masala

This Instant Pot Chicken Tikka Masala is a flavorful addition to your weekly menu. It's packed with tender chicken swimming in a thick and spice filled tomato coconut milk based sauce with peas served over basmati rice. Super simple to make and packed full of flavor! 

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 363 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 pound chicken breast boneless, skinless
  • 1/2 cup Greek yogurt fat-free
  • 2 tablespoons garam masala divided
  • 2 teaspoons Turmeric divided
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic ground
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tomato sauce 5 ounce can
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup coconut milk light
  • 2 cups peas frozen
  • cilantro minced

Instructions

    Cup of Yum
  1. Cut chicken breast into 1-inch cubes.
  2. In a medium-sized bowl add Greek yogurt, 1 tablespoon garam masala, 1 teaspoon turmeric, ground ginger, ground garlic, and lemon juice.
  3. Whisk to combine and stir in chicken. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour or up to 24 hours.
  4. When you're ready to make the chicken add oil to your Instant Pot and press the sauté button.
  5. When the oil is hot add the chicken in batches and brown. Add your browned meat to a plate and add more oil between batches if necessary.
  6. Add the chicken back to the Instant Pot and add in the tomato sauce, kosher salt, cayenne pepper, and remaining garam masala and turmeric. Stir to combine.
  7. Secure the lid, make sure the nozzle is placed to "seal" and cook on the high manual setting for 10 minutes. The Instant Pot will take about 10 minutes to reach pressure.
  8. When the cooking time is over manually release the pressure and remove the lid when unlocked.
  9. Gently stir to combine, turn the Instant Pot back on to sauté mode, and pour in the coconut milk.
  10. Simmer for about 10 minutes or until the mixture has thickened.
  11. Turn off the Instant Pot and stir in the frozen peas and let them warm in the sauce, about 5 minutes.
  12. Serve over rice with a sprinkle of cilantro.

Nutrition Information

Serving 1g Calories 363kcal (18%) Carbohydrates 20g (7%) Protein 43g (86%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 6g (35%) Cholesterol 98mg (33%) Sodium 568mg (24%) Fiber 5g (20%) Sugar 8g (16%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 363

% Daily Value*

Serving 1g
Calories 363kcal 18%
Carbohydrates 20g 7%
Protein 43g 86%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g 35%
Cholesterol 98mg 33%
Sodium 568mg 24%
Fiber 5g 20%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.