Description
This Instant Pot Chicken Tikka Masala recipe offers a rich and flavorful Indian-inspired dish made easy with pressure cooking. Juicy chicken breasts are marinated with aromatic spices, sautéed with onions and tomato paste, then simmered in a creamy tomato and coconut milk sauce. Ready in just 33 minutes, it’s perfect for a quick weeknight dinner served over rice or cauliflower rice with fresh cilantro and lime wedges.
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 Spice Mix above)
Curry Base
- 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: Stir together the curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. Set this mixture aside to use for marinating the chicken and seasoning the curry.
- Marinate the Chicken: In a medium bowl, toss the cubed chicken breasts with minced garlic, minced ginger, and 2 tablespoons of the prepared curry mixture. Allow the chicken to marinate so the flavors meld.
- Heat the Instant Pot: Turn the Instant Pot to sauté mode and add the coconut oil or ghee. Wait for the oil to heat until shimmering before proceeding.
- Sauté the Onion: Add the chopped yellow onion to the pot along with the remaining curry mixture. Cook while stirring occasionally until the onions soften slightly, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring constantly for about 1 minute, until fragrant to deepen the flavor of the base.
- Deglaze the Pot: Pour 1 to 2 tablespoons of water into the pot to deglaze, scraping up any browned bits from the bottom with a spoon to prevent burning and enhance the sauce’s flavor.
- Cook the Chicken: Add the marinated chicken mixture to the pot. Cook for 3 minutes, then turn the chicken pieces and cook for another 2 minutes, stirring occasionally to avoid sticking. Add additional water if needed to prevent the chicken from drying out.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes followed by the coconut milk. Stir thoroughly to evenly combine all ingredients in the pot.
- Pressure Cook the Curry: Secure the lid of the Instant Pot and make sure the steam release valve is set to the sealed position. Select High Pressure and set the timer for 7 minutes to cook the curry.
- Release Pressure: When the cooking cycle is complete, carefully perform a manual pressure release by turning the steam release valve to venting. Remove the lid only once all the steam has fully escaped.
- Finish the Curry: Let the curry cool for about 5 minutes. Stir in the yogurt smoothly into the curry and then add honey gradually, tasting to reach the desired sweetness level.
- Serve and Garnish: Serve the chicken tikka masala hot over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges on the side to add a bright and fresh finish to the dish.
Notes
- Using whole milk yogurt is optional but adds a creamy texture and tangy flavor to the curry.
- If you prefer a spicier curry, you may add chili powder or fresh chopped chilies to the spice mix.
- The recipe can be made dairy-free by omitting yogurt and substituting ghee with coconut oil.
- Cauliflower rice is a low-carb alternative to traditional rice and works well with this dish.
- Be cautious when releasing pressure from the Instant Pot to avoid burns from hot steam.
