Description
This Instant Pot Chicken Tikka Masala recipe offers a rich and creamy Indian-inspired curry made easy with an electric pressure cooker. Marinated chicken breast pieces are cooked in a blend of aromatic spices, crushed tomatoes, and coconut milk, resulting in a flavorful, comforting dish served best over rice or cauliflower rice. With a quick 33-minute total time, it’s perfect for a weeknight dinner packed with bold flavors.
Ingredients
Units
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 and 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 the Spice Mix)
For Cooking
- 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
For Serving
- Cooked rice or cauliflower rice
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the Spice Mix: Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside for seasoning and marinating.
- Marinate the Chicken: Toss the chicken cubes, minced garlic, and ginger with 2 tablespoons of the prepared curry mixture in a medium bowl; let it sit to absorb the flavors while you prepare the pot.
- Heat the Instant Pot: Set your Instant Pot to sauté mode and add the coconut oil or ghee, allowing it to heat until shimmering.
- Sauté the Onion: Add chopped onion to the pot, sprinkle with the remaining curry mixture, and cook, stirring occasionally, for about 5 minutes until onions soften and become fragrant.
- Add Tomato Paste: Stir in the tomato paste and continue cooking for about 1 minute, stirring constantly, so the paste releases its deep flavor.
- Deglaze the Pot: Pour in 1 to 2 tablespoons of water and stir thoroughly to lift any browned bits from the bottom, preventing burning and incorporating those flavorful bits into the sauce.
- Cook the Chicken: Add the marinated chicken mixture to the Instant Pot. Cook for 3 minutes, then turn the chicken pieces and cook for another 2 minutes, stirring occasionally to stop sticking; add more water if necessary.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk; stir everything to combine evenly for the curry base.
- Pressure Cook the Curry: Seal the Instant Pot lid and set the valve to ‘Sealing.’ Cook on High Pressure for 7 minutes to meld flavors and finish cooking the chicken.
- Release Pressure: Once cooking completes, manually release pressure by turning the valve to ‘Venting.’ Remove lid carefully when all steam has escaped.
- Finish the Curry: Allow the curry to cool for 5 minutes, then stir in yogurt until smooth. Add honey gradually to balance acidity and sweetness tailored to your taste.
- Serve and Garnish: Serve the creamy chicken tikka masala hot over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for brightness.
Notes
- Check the bottom of your Instant Pot during cooking—if it looks dry, slowly add water and stir frequently to prevent burning and to incorporate the browned bits into the sauce.
- This recipe does not require browning the chicken separately since the goal is to heat it through and toast the spices gently.
- For those monitoring carbohydrate intake, opt for cauliflower rice instead of regular rice as a low-carb alternative.
- If you prefer a spicier curry, add ¼ teaspoon of cayenne pepper to the spice mix to kick up the heat.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
