Instant Pot Chicken Tikka Masala
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
4 - 6 servings
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Calories
389 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Tikka Masala
Description
Instant Pot Chicken Tikka Masala combines boneless, skinless chicken breast pieces with a hearty blend of curry powder, garam masala, smoked paprika, and cumin, creating a complex spice base. The chicken is first tossed with garlic, ginger, and spices before sautéing with onions and tomato paste. Crushed tomatoes and coconut milk are added, and the mixture cooks under high pressure, infusing the chicken with a creamy, mildly spiced sauce. The optional addition of yogurt adds a slight tang and silkiness to the curry.
The final dish features tender chicken enveloped in a smooth, fragrant sauce balancing savory spices with the richness of coconut milk. It’s finished with fresh cilantro leaves and lime wedges to bring a citrus brightness that complements the creamy sauce well. It pairs naturally with traditional steamed rice or a low-carb cauliflower rice alternative.
To avoid burning, it's important to monitor the Instant Pot and add water as needed during sautéing to deglaze the pot. Depending on your preferred heat level and brand of curry powder, the spiciness can be adjusted with a pinch of cayenne pepper. The recipe is flexible and can be tailored to individual taste preferences.
Ingredients
- 2 tsp. curry powder
- 2 tsp. garam masala
- 2 tsp. kosher salt plus additional to taste
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1/2 tsp. black pepper
- 1½ lb. chicken breast cut into 1-inch cubes, boneless skinless
- 2 Tbsp. garlic minced, fresh
- 2 Tbsp. ginger fresh, minced
- 4 Tbsp. coconut oil or ghee
- 1½ cups chopped yellow onion
- 1 Tbsp. tomato paste
- 2 to 3 Tbsp. water as needed
- 2 cups crushed tomatoes
- ½ cup coconut milk
- ½ cup yogurt optional, whole milk
- 1 to 2 Tbsp. honey
- rice to serve, cooked or cauliflower rice
- cilantro for garnish, leaves (cilantro), wedges (lime
- lime for garnish, leaves (cilantro), wedges (lime
Instructions
- Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside.
- Toss chicken, garlic, and ginger with 2 tablespoons curry mixture in a medium bowl; set aside.
- Set InstantPot to saute. Add oil or ghee.
- Add onion to Instant Pot; sprinkle with remaining curry mixture.
- Cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
- Stir in tomato paste; cook, stirring constantly, until fragrant, about 1 minute.
- Add 1 to 2 tablespoons water to InstantPot to deglaze bottom of pot, if needed. Stir to release any browned bits.
- Add chicken mixture to Instant Pot. Cook 3 minutes; turn chicken, and cook 2 minutes more, stirring occasionally to prevent sticking (add more water, if needed).
- Add canned tomatoes and coconut milk to InstantPot; stir to combine.
- Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
- Set InstantPot to cook at High Pressure for 7 minutes.
- After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
- Remove lid from InstantPot; Let cool 5 minutes. Stir in yogurt until smooth; add honey gradually, to taste.
- Serve over rice; garnish with cilantro and lime wedges.
Notes
- Watch the Instant Pot during cooking and add water if the bottom starts to dry to prevent burning and enhance flavor.
- The chicken is gently toasted with spices rather than browned for tender results.
- For a low-carb option, serve with cauliflower rice in place of regular rice.
- If you prefer more heat, add a quarter teaspoon of cayenne pepper to the spice blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 389kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 42g | 84% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 113mg | 38% |
| Sodium | 1369mg | 57% |
| Potassium | 1367mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 22mg | 24% |
| Calcium | 148mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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