Instant Pot Tikka Masala
User Reviews
5
Instant Pot Tikka Masala
Description
This Instant Pot Tikka Masala begins with chicken breast pieces marinated in a mixture of plain yogurt, lemon juice, garam masala, cayenne pepper, fresh grated ginger, salt, and pepper. The marinade tenderizes the chicken while infusing it with balanced spice. The cooking starts by sautéing onion, garlic, and garam masala in vegetable oil directly in the Instant Pot, building a rich spice base.
Next, tomato sauce and fire-roasted diced tomatoes are stirred in along with the marinated chicken and its marinade. Pressure cooking for five minutes followed by natural release ensures the chicken cooks thoroughly and stays juicy. The dish is finished by stirring in heavy cream and butter, creating a creamy, mildly spicy sauce with a smooth texture.
Serving suggestions include rice or naan bread to soak up the sauce, complemented by fresh chopped cilantro if desired. This approach delivers a balanced, flavorful Indian-inspired main dish with well-integrated spice and creaminess.
Notes offer a garam masala substitution of cumin and allspice if unavailable, and a caution about potential "BURN" notices on some Instant Pot models with a referenced resource for troubleshooting.
Ingredients
For the Chicken
- 2 pounds chicken breast cut into cubes
- 1 cup PLAIN yogurt
- 2 Tablespoons lemon juice
- 1 Tablespoon garam masala see note for substitution
- ¼ teaspoon cayenne pepper
- 1 Tablespoon ginger fresh grated
- salt
- black pepper
For the Sauce
- 2 Tablespoons vegetable oil
- 1 onion diced
- 1 clove garlic minced
- 2 Tablespoons garam masala see note for substitution
- 2 cups tomato sauce
- 14 ounces diced tomatoes fire roasted
- 1 cup heavy cream
- 2 Tablespoons butter
For Serving (Optional)
- rice
- naan bread
- cilantro chopped
Instructions
For the Chicken
- Combine the yogurt, lemon juice, garam masala, cayenne pepper, ginger, and salt and pepper. Pour over cubed chicken.
- Stir until the chicken is evenly coated. Cover with plastic wrap and store in the fridge for 30 minutes to marinate.
For the Sauce
- Turn the Instant Pot to "Saute" mode. Add vegetable oil. Once the oil is heated, add onion, garlic, and garam masala. Cook until onions are tender.
- Add tomato sauce and diced tomatoes. Stir to combine. Then add chicken and all the marinade.
- Place the lid on the Instant Pot and move the vent to the "Sealing" position. Set the Instant Pot to "Poultry" and set the timer for 5 minutes. When the timer goes off, let the pressure release naturally for about 10 minutes. Then do a quick release. Remove the lid and stir the contents.
- Add heavy cream and butter. Stir to combine. If the sauce is too thin, set the Instant Pot to "Saute" and cook until the desired consistency is reached.
- Serve over rice or with naan bread. Optional: top with fresh chopped cilantro.
Notes
- Substitute garam masala with 4 parts cumin to 1 part allspice if garam masala is unavailable.
- Use a 6-quart Instant Pot or similar pressure cooker; watch for "BURN" notices during cooking.
- Refer to resources like "What Does Burn Mean on my Instant Pot" for troubleshooting pressure cooker issues.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 463kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 166mg | 55% |
| Sodium | 773mg | 32% |
| Potassium | 950mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1438IU | 29% |
| Vitamin C | 13mg | 14% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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