Description
This Instant Pot Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish made with tender chicken breast pieces marinated in a blend of spices and cooked in a rich tomato and coconut milk sauce. Using an Instant Pot significantly speeds up the cooking time while capturing the authentic spices and creamy texture, perfect for a quick yet satisfying meal served over rice or cauliflower rice.
Ingredients
Scale
Spice Mix
- 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
Chicken Marinade
- 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. curry mixture (from above)
Cooking Ingredients
- 4 Tbsp. coconut oil or ghee
- 1 1/2 cups chopped yellow onion
- 1 Tbsp. tomato paste
- 2 to 3 Tbsp. water, as needed
- 2 cups crushed tomatoes
- 1/2 cup coconut milk
- 1/2 cup whole milk yogurt (optional)
- 1 to 2 Tbsp. honey
To Serve
- Cooked rice or cauliflower rice
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the Spice Mix: In a small bowl, combine curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper. Set this mixture aside for use in marinating the chicken and seasoning the sauce.
- Marinate the Chicken: In a medium bowl, toss the cubed chicken breasts with minced fresh garlic, minced fresh ginger, and 2 tablespoons of the prepared curry mixture. Set aside to let the flavors meld together while you prepare the rest of the dish.
- Heat the Instant Pot: Set your Instant Pot to sauté mode and add the coconut oil or ghee. Let the oil heat until it shimmers, indicating it’s hot enough to sauté.
- Sauté the Onion: Add the chopped yellow onion to the pot, sprinkle with the remaining curry mixture, and sauté while stirring occasionally for about 5 minutes, until the onions are softened and fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for about 1 minute, stirring constantly to deepen the flavor and release its rich aroma.
- Deglaze the Pot: Pour 1 to 2 tablespoons of water into the pot and scrape the bottom with a wooden spoon to loosen any browned bits stuck to the pot. This step prevents burning and adds great flavor to the curry base.
- Cook the Chicken: Add the marinated chicken mixture into the pot. Cook for 3 minutes, then turn the chicken pieces and cook for an additional 2 minutes, stirring occasionally to avoid sticking. Add a little water if needed to keep the mixture from drying out.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk. Stir well to combine all ingredients thoroughly for an even sauce.
- Pressure Cook the Curry: Seal the Instant Pot lid and ensure the steam release valve is set to the sealed position. Set the pot to cook on High Pressure for 7 minutes.
- Release Pressure: Once the cooking cycle is complete, carefully perform a quick release by turning the steam valve to venting. Remove the lid once all steam has escaped.
- Finish the Curry: Allow the curry to cool for about 5 minutes. Stir in the whole milk yogurt until the sauce is smooth and creamy. Gradually add honey, tasting as you go, to adjust the sweetness to your preference.
- Serve and Garnish: Serve the chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for a bright, fresh finish.
Notes
- Using coconut oil or ghee enhances the authentic flavor, but you can substitute with any neutral oil if preferred.
- The yogurt adds creaminess and a slight tang; it’s optional but recommended for a richer sauce.
- You can adjust the honey quantity to balance the acidity and spice according to your taste.
- For a dairy-free version, omit the yogurt and use coconut milk as shown.
- If you prefer a thicker sauce, simmer the curry in sauté mode after pressure cooking to reduce to desired consistency.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Indian
