Instant Pot Chicken Tikka Masala
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Marinade time
1 hr
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Total Time
1 hr 30 mins
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Servings
6
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Calories
327 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot Chicken Tikka Masala
Description
This recipe combines skinless, boneless chicken pieces marinated in yogurt, lemon juice, and spices including garam masala. The marinating tenderizes the meat and infuses flavor. The Instant Pot is first used to sauté onions, garlic, ginger, and ground spices before adding tomatoes and tomato sauce, creating a rich curry base.
The marinated chicken and its yogurt mixture are added to the pot and cooked under pressure for a short time. Natural pressure release allows the flavors to meld while cooking the chicken thoroughly. Finishing with half-and-half and butter provides creaminess balancing the spices.
The dish is garnished with fresh cilantro and pairs well with rice or flatbreads. This method reduces the traditional cooking time of Chicken Tikka Masala without sacrificing flavor complexity.
The notes advise using both chicken breasts and thighs, storing leftovers refrigerated up to 4 days, and freezing for 3 months, as well as reading the Instant Pot manual for safe operation.
Ingredients
Chicken Tikka
- 2 pounds chicken skinless and boneless, I used both chicken breast and thighs, cut into cubes
- 1½ cups PLAIN yogurt I used Greek
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon garam masala
- 1 tablespoon ginger minced
- 5 cloves garlic minced
- 1 teaspoon salt
Curry Sauce
- 3 tablespoons vegetable oil
- 2 large onion chopped
- 5 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 1 teaspoon Turmeric
- 2 teaspoons garam masala
- 2 teaspoons Coriander ground
- 2 teaspoons cumin ground
- 2 teaspoons chili powder
- 14 ounces fire roasted tomatoes or regular diced tomatoes
- 2 cups tomato sauce or passata
- ½ to 1 cup half and half
- 1 teaspoon salt or to taste
- 2 tablespoons butter unsalted
- 3 tablespoons cilantro fresh, chopped for garnish
Instructions
- Combine all the chicken tikka 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 your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the vegetable oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin, and chili powder. Stir and cook for 3 to 5 minutes, until the onion softens.
- Add the fire roasted tomatoes, tomato sauce and stir.
- Add the chicken to the Instant Pot, including all the yogurt marinade and stir. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Add the half and half, salt and butter and give it a good stir. The butter is added to smooth the sauce.
- Garnish with cilantro and serve warm over cooked rice with naan or roti.
Notes
- Read your Instant Pot manual to understand its functions before using this recipe.
- Half-and-half is a mixture of milk and light cream found near dairy products.
- You can use skinless, boneless chicken thighs or breasts interchangeably in this recipe.
- Store leftovers sealed in the refrigerator for up to 4 days or freeze for up to 3 months; thaw completely before reheating.
- Nutritional info excludes side dishes such as rice or roti and varies based on ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 327kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 1361mg | 57% |
| Potassium | 624mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1133IU | 23% |
| Vitamin C | 17mg | 19% |
| Calcium | 149mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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