Seriously Good Instant Pot Chicken Tikka Masala
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 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
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Cuisine
Indian
Seriously Good Instant Pot Chicken Tikka Masala
Description
The recipe starts with chicken breasts marinated in a mixture of plain yogurt, lemon juice, salt, Kashmiri red chili powder, garam masala, ginger, and garlic. The marination tenderizes the chicken and infuses it with warm spices. The cooked chicken is pressure-cooked inside the Instant Pot atop a trivet, ensuring it remains juicy while the sauce is prepared in the main pot.
The sauce combines sautéed onions, ginger, and garlic with tomatoes and a mixture of turmeric, garam masala, and Kashmiri red chili powder. After pressure cooking, the sauce is blended to a smooth consistency, then folded with heavy cream and dried fenugreek leaves (kasoori methi) for a characteristic aroma and flavor. The result is a thick, velvety sauce coating tender pieces of chicken, offering warmth and mild heat with a creamy finish.
This curry is suited for a comforting dinner and pairs well with rice or flatbreads to soak up the sauce. The recipe allows marinating in advance to deepen flavors. Using the Instant Pot simplifies the cooking process while capturing key traditional elements.
Using full-fat or Greek yogurt enhances the marinade's richness. Discard leftover marinade or brush it on the chicken before cooking for a spicier flavor. Fresh tomatoes can be substituted with pureed tomatoes. Homemade garam masala is recommended to maximize flavor complexity. Heavy cream can be replaced with dairy-free alternatives to suit dietary preferences.
Ingredients
Marinate
- 1½ pounds chicken breast
- 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 cooking oil for basting
Sauce/Curry
- 2 tablespoons butter or oil
- 2 yellow onion diced, medium
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 3 plum tomatoes chopped or 1.5 cups diced or pureed tomatoes
- ¼ teaspoon Turmeric ground
- 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 fenugreek leaves kasoori methi, dried, aka 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.
Notes
- Use plain full-fat or Greek yogurt for the marinade for better richness and tenderizing effects.
- Marinate chicken for at least 20 minutes; longer marination (4-5 hours or overnight) improves flavor absorption.
- Discard any leftover marinade or optionally brush it on chicken before cooking for extra spiciness.
- Fresh tomatoes can be substituted with one cup of pureed tomatoes if preferred.
- Homemade garam masala enhances flavor but store-bought can be used as a substitute.
- Any mild red chili powder may replace Kashmiri red chili powder according to heat preference.
- Dairy-free cream substitutes can be used instead of heavy whipping cream for a non-dairy version.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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