Instant Pot Chicken Tikka Masala
User Reviews
4.9
303 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Marinating time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
596 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Tikka Masala
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Flavorful and aromatic Instant Pot Chicken Tikka Masala made with marinated tender chicken cooked in a creamy sauce. This restaurant quality chicken curry is so easy to make in the instant pot. Make it along with rice pot-in-pot for a complete meal.
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Ingredients
- 1 lb chicken breasts
For marinade
- 1/4 cup yogurt thick
- 3/4 tablespoon ginger grated
- 3/4 tablespoon garlic minced
- 1 tablespoon lime juice
- 2 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon garam masala
- 1 teaspoon salt adjust to taste
Spices for sauce
- 1/2 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1/2 teaspoon Ground Turmeric (Haldi powder)
For sauce
- 3 tablespoon ghee or oil divided
- 1 cup onion finely diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1 cup tomato puree canned (do not use tomato paste)
- 3/4 cup water
- 1/2 cup heavy cream
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
- cilantro to garnish
For Rice
- 1 cup basmati rice
- 1 1/4 cup water
- 1 tablespoon ghee or oil (optional)
- 1 teaspoon salt (optional)
Instructions
Marinate the chicken
- Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
Brown the chicken
- Start the instant pot in Sauté mode and adjust to the high setting. Add 2 tablespoons oil. Add the chicken pieces and lightly brown on each side for about 2-3 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
Prepare the sauce
- Add the rest of the oil to the instant. Add the onions, ginger, garlic and sauté for about 4 minutes until onions are golden.
- Add water and deglaze the pot making sure nothing is stuck to the bottom.
- Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken pieces and stir it.
- (optional) In a steel bowl, add the ingredients for rice. Put a tall trivet and the bowl of rice on top of the trivet.
Pressure Cook the Curry
- Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
- (optional) Using tongs, carefully take out the bowl of basmati rice. Then take out the trivet.
- Add cream, kasoori methi and stir well.
- Garnish with cilantro. Chicken tikka masala is ready. Enjoy with basmati rice and naan.
Equipments used:
Notes
- Make it dairy-free: Use coconut milk in place of heavy cream in this curry.
- Using chicken thighs: Chicken thighs could work in this recipe too.
- Tomatoes: I use canned tomato puree, but diced tomatoes will work, too. If using fresh tomatoes, use three and puree or dice them.
- Marination: Use plain full-fat or Greek yogurt for the marinade. Pat dry the chicken to avoid extra liquid when marinating. I marinated the chicken breasts as is, then cut them after searing. You can cut before as well.
- How to store? Store any leftover curry in an airtight container; it should last up to 3 days in the refrigerator. But if you'd like to make more for the week or month ahead, I suggest you freeze it. Make sure it's fully cooled down before sealing. Once the curry is frozen, it will keep well for 3-4 months.
- In a hurry? You can skip searing the chicken when in a hurry. Dont skip marinating for at least 15 minutes (while you get the other things ready).
- Make it the traditional way: Typically, marinated chicken is broiled in the oven until it just begins to char. You can cut the chicken into pieces before marinating and brow in the oven before adding it to the instant pot.
- Pot-in-pot rice: I used this trivet and pot-in-pot steel bowl to make rice along with the chicken tikka masala.
- Have seen a burn? If your ip is prone to burn, then add 1/4 cup extra water.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show Details
Calories
596kcal
(30%)
Carbohydrates
51g
(17%)
Protein
31g
(62%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.01g
Cholesterol
147mg
(49%)
Sodium
1364mg
(57%)
Potassium
934mg
(27%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1268IU
(25%)
Vitamin C
14mg
(16%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 31g | 62% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 147mg | 49% |
| Sodium | 1364mg | 57% |
| Potassium | 934mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1268IU | 25% |
| Vitamin C | 14mg | 16% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
303 reviews
Excellent
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