Instant Pot Chicken Tikka Masala
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
578 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Tikka Masala
Description
The Instant Pot Chicken Tikka Masala starts with chicken pieces marinated in Greek yogurt and a carefully mixed combination of garlic powder, onion powder, turmeric, garam masala, red curry powder, ground coriander, cumin, paprika, and kosher salt. After marination, the chicken is sautéed in canola oil within the Instant Pot to brown the pieces slightly. Onion, garlic, and ginger are added and cooked lightly before mixing in tomato paste, canned diced tomatoes, and chicken broth to create the sauce base.
The chicken and sauce pressure cook together, melding the spices and creamy components. Heavy cream is added towards the end to enrich the sauce. This preparation results in tender chicken pieces coated in a smooth, mildly spiced tomato-based sauce with balanced aromatics from the ginger, garlic, and combined Indian-inspired seasonings.
Alongside the chicken, basmati rice is rinsed and cooked using the Pot-in-Pot method inside the pressure cooker, combined with butter and salt to produce fluffy, buttery rice. The dish is garnished with fresh cilantro, complementing the rich flavors. This setup allows a full meal with minimal pots and efficient timing.
Ingredients
- 2.5-3 pounds skinless boneless chicken breasts cubed into 2 inch pieces
- 1/2 cup Greek yogurt full fat, plain
- 2 tablespoons canola oil
- 1 onion diced, large
- 1 tablespoon garlic minced
- 1 tablespoon ginger freshly grated
- 2 tablespoons tomato paste
- 1 (28 oz) diced tomatoes canned
- 3/4 cups chicken broth
- 1 cup heavy cream
Spices:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Turmeric ground
- 2 teaspoons garam masala
- 2 teaspoons red curry powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 2 teaspoons paprika
- 1 tablespoon kosher salt
Rice:
- 2 cups white Basmati rice
- 2 cups water
- 2 tablespoons butter unsalted
- ¼ teaspoon kosher salt
- GARNISH:
- cilantro chopped, fresh
Instructions
- Add all the Spices to a medium bowl and whisk together with a fork.
- Add chicken pieces to a large bowl, mix with the Spices and the yogurt. Cover with plastic wrap and marinate in the fridge for 30 minutes or up to 24 hours.
- When ready to cook, turn on the Pressure Cooker and select Sauté, once hot add the oil.
- On the side, rinse rice, and set it aside.
- Add the chicken and cook 1 minute without stirring. Stir and cook for a few minutes until browned. If needed do this in batches. Using a wooden spoon, make sure you scrape well the bottom of the bowl, to get anything that stuck to it, so it doesn't burn.
- Add the diced onion to the pot, cook for 1 minute, stirring occasionally.
- Add the garlic and ginger, stir to combine.
- Add the tomato paste and stir to combine.
- Add the diced tomatoes and the chicken broth. Stir gently to fully combine.
Rice:
- Using the Pot in Pot method, take an IP safe bowl, this is the one I use, and add the butter to the bottom of the pot. Add the rinsed rice, salt and the two cups of water. Stir to combine.
- Add a long legged trivet into the pot on top of the chicken. Add the pot with the rice onto the trivet.
- Close the lid. Make sure the valve points to Sealing. Cook on High Pressure for 4 minutes.
- Once the Instant Pot beeps, let the pressure release naturally for 10 minutes. Manually release the remaining pressure.
- Open the lid, remove the pot with the rice, cover with foil and set aside. Before serving, fluff the rice with a fork.
- Select Saute on your Instant Pot, stir the chicken tikka masala gently and cook for about 15-20 minutes, until the sauce reduces and it thickens. Stir occasionally to avoid burning or sticking to the bottom of the pan.
- Add the cream, add 1/2 cup first, stir to combine. Taste and adjust for salt, if you want it creamier, add the remaining of the cream and stir to combine. I like adding one cup to mine.
- Serve the chicken tikka masala over rice, with naan and garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 578kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 44g | 88% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 186mg | 62% |
| Sodium | 1617mg | 67% |
| Potassium | 776mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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