Instant Pot Chicken Tikka Masala

Name: Instant Pot Chicken Tikka Masala
Prep time: 10 min
Cook time: 30 min
Yield: 4 serving
Ingredients: about 1.25 to 1.50 pounds boneless skinless chicken breast; 6 ounces plain greek yogurt; 2 to 3 cloves garlic; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 teaspoons garam masala; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon ground ginger; 2 tablespoons olive oil; one small sweet Vidalia onion; ¼ cup unsalted butter; 4 to 5 cloves garlic; one 15-ounce can tomato sauce or tomato puree; 2 teaspoons garam masala; 2 teaspoons ground coriander; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; ½ teaspoon ground ginger; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ to ½ teaspoon cayenne pepper; ½ cup cream or half-and-half; about 1/4 cup finely minced fresh cilantro; Naan

User Reviews

4.7

120 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinating Time
2 hrs
Servings
4
Calories
612 kcal
Course
Lunch
Cuisine
Indian

Instant Pot Chicken Tikka Masala

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🧡💚🙌🏻 Make this Indian favorite at home in 30 minutes in your pressure cooker OR make it in your slow cooker! Juicy chicken is coated with an ultra FLAVORFUL creamy sauce! You don't need to go to a restaurant because this EASY recipe tastes BETTER!

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Ingredients

Servings

Chicken Marinade

about 1.25 to 1.50 pounds boneless skinless chicken breast cut into bite-sized pieces
6 ounces plain greek yogurt I use 0% fat
2 to 3 cloves garlic minced or finely pressed
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon smoked paprika or regular paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground ginger

Sauce

2 tablespoons olive oil
one small sweet Vidalia onion diced small
¼ cup unsalted butter
4 to 5 cloves garlic minced or finely pressed
one 15-ounce can tomato sauce or tomato puree
2 teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon cumin
1 teaspoon smoked paprika or regular paprika
1 teaspoon kosher salt or to taste
½ teaspoon ground ginger
½ teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
¼ to ½ teaspoon cayenne pepper optional an to taste
½ cup cream or half-and-half use a dairy-free milk if desired
about 1/4 cup finely minced fresh cilantro divided for garnishing
Naan basmati rice, etc. for serving, if desired

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Instructions

Chicken Marinade:

Add all ingredients to a gallon-sized ziptop bag, seal, squish contents around to distribute evenly, and allow chicken to marinate in the fridge for at least 1 to 2 hours (overnight is ideal).

Sauce:

Turn Crock-Pot® Express Crock Multi Cooker to brown and sauté mode, add the onion, and cook until soft and translucent, about 5 minutes; stir intermittently.
Add the butter, garlic, and cook until butter has melted and garlic is fragrant, about 1 minute; stirring nearly constantly.
Add the chicken (fish it out of the marinating bag, and discard the bag with the marinade and the marinating mixture), tomato sauce, garam masala, coriander, cumin, smoked paprika, ginger, salt, pepper, optional cayenne, cover, lock the lid, and set to pressure cook mode by touching the meat/poultry button on the top lefthand corner. Make sure the steam valve is set to lock on the top/backside of the machine. It will take about 10 minutes for it to 'preheat' into the pressure cooking mode and when it has preheated, '15 minutes' will appear on the screen. You don't need all 15 minutes of pressure cooking time. Stop cooking after 10 minutes has elapsed by pressing the stop button.
Allow pressure to naturally release for 10 minutes, then flick the steam valve with a utensil (the steam that escapes is hot) and remove the lid.
Alternatively, rather than pressure cooking you can use the slow cooker mode and cook for about 4 hours on low or about 2 hours on high, or until chicken is cooked through and sauce is as thickened as desired.
After the lid is open, set to brown and sauté mode, add the cream, stir to combine, and cook for about 2 minutes or until sauce is warmed through.
Optionally, allow sauce to simmer for 5 to 10 minutes to reduce and thicken in volume. Taste sauce to check for flavor balance and if desired make any necessary tweaks, i.e. more pepper, salt, cayenne, etc. to taste.
Portion chicken and sauce into bowls (use a slotted spoon if desired because there is a lot of sauce), evenly garnish with cilantro, and serve with naan, basmati rice, etc. or as desired.

Equipments used:

Notes

Step 5 in the directions discusses using either pressure cooking or slow cooking.
This is a very saucy dish which we love. However, if you prefer less sauce, you can halve the amount of butter and/or cream and use 1.50 pounds of chicken.

Nutrition Information

Show Details

Serving 1portion Calories 612kcal (31%) Carbohydrates 40g (13%) Protein 53g (106%) Fat 28g (43%) Saturated Fat 9g (45%) Polyunsaturated Fat 16g Cholesterol 147mg (49%) Sodium 1730mg (72%) Fiber 5g (20%) Sugar 12g (24%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 612 kcal

% Daily Value*

Serving	1portion
Calories	612kcal	31%
Carbohydrates	40g	13%
Protein	53g	106%
Fat	28g	43%
Saturated Fat	9g	45%
Polyunsaturated Fat	16g	94%
Cholesterol	147mg	49%
Sodium	1730mg	72%
Fiber	5g	20%
Sugar	12g	24%