Seriously Good Instant Pot Chicken Tikka Masala
User Reviews
4.8
345 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Marinate Time
20 mins
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Total Time
1 hr
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Calories
333 kcal
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Course
Main Course, Lunch, Dinner
-
Cuisine
Indian
Seriously Good Instant Pot Chicken Tikka Masala
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A restaurant favorite, creamy tomato-based curry with chicken marinated in yogurt, red chili powder, turmeric, and garam masala.
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Ingredients
Marinate
- 1½ pounds chicken breasts
- 1½ teaspoons kosher salt
- 1 tablespoon lemon juice
- 2 tablespoons PLAIN yogurt
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon garam masala
- 2 teaspoons ginger grated
- 2 teaspoons garlic minced
- 1 teaspoon oil for basting
Sauce/Curry
- 2 tablespoons butter or oil
- 2 medium yellow onions diced
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 3 plum tomatoes chopped or 1.5 cups diced or pureed tomatoes
- ¼ teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1 to 2 teaspoon Kashmiri red chili powder
- ½ to 1 teaspoon garam masala
- ½ cup heavy whipping cream
Garnish
- 1 tablespoon Kasoori Methi (dried fenugreek leaves) kasoori methi
- ½ cup cilantro chopped
Instructions
- Make 2 to 3 slits in the chicken breasts. Apply salt and lemon juice to the chicken breasts. Mix yogurt, red chili powder, garam masala, ginger, and garlic. Apply evenly to the chicken breasts and allow to marinate for 20 minutes or refrigerate if marinating ahead of time. Marinating chicken for 4-5 hours or overnight works well.
- Set the Instant Pot to Saute mode and heat butter or oil. Add onions and saute for 2 minutes. Add ginger, garlic and mix well. Add tomatoes, turmeric, salt red chili powder, and garam masala. Mix well. Press Cancel. Add 2 tablespoons of water. Deglaze the pot if needed.
- Place the tall trivet in the main pot. Place the marinated chicken over the trivet. Baste the chicken with oil. Close the Instant Pot with the pressure valve to sealing. Pressure Cook for 8 minutes followed by 10-minute natural pressure release.
- Open the Instant Pot. Take the chicken and the trivet out. Using an immersion blender, blend the sauce until smooth.
- Stir in cream and fenugreek leaves.
- Broil the cooked chicken in a preheated oven for 5 minutes to get some char marks (Optional). Cut the chicken into 2-inch pieces and add them to the sauce.
- Set the Instant Pot to saute mode and bring the curry to a gentle boil. The sauce will thicken further as it cools down. Garnish with cilantro.
Equipments used:
Notes
- Use plain full-fat or greek yogurt for the marinade. You can also use dairy-free yogurt if you like
- Pat dry the chicken to avoid extra liquids in the marinade
- Discard any leftover marinade or brush it on the chicken for a spicier curry
- 1 cup of pureed tomatoes can be substituted for fresh tomatoes
- Homemade garam masala brings out the best flavors
- Any mild red chili powder can be substituted for Kashmiri red chili powder
- Dair free cream can be used in place of heavy whipping cream
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
9g
(3%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
115mg
(38%)
Sodium
1356mg
(57%)
Potassium
742mg
(21%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1174IU
(23%)
Vitamin C
13mg
(14%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 115mg | 38% |
| Sodium | 1356mg | 57% |
| Potassium | 742mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1174IU | 23% |
| Vitamin C | 13mg | 14% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
345 reviews
Excellent
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