Chicken Tikka Masala: An Instant Pot Recipe

Instant Pot Chicken Tikka Masala: A Quick and Flavorful Indian Classic

Photo by Raman on Unsplash

Preparation and Cooking Time

40 min

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro for garnish

Instructions

1. In a large bowl, mix together the yogurt, ginger-garlic paste, garam masala, cumin powder, coriander powder, red chili powder, and salt.
2. Add the chicken pieces to the marinade, and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for best results.
3. Set the Instant Pot to “saute” mode and add a tablespoon of oil. Once hot, add the chopped onion and sauté until softened and lightly browned.
4. Add the chopped tomato and sauté until the tomato is softened and lightly browned.
5. Add the marinated chicken and any remaining marinade to the pot, and stir to combine.
6. Close the lid and set the Instant Pot to “manual” mode for 5 minutes at high pressure.
7. Once the cooking time is up, allow the pressure to release naturally for 5 minutes before using the quick release to release any remaining pressure.
8. Open the lid and stir in the heavy cream.
9. Set the Instant Pot to “saute” mode and simmer until the sauce thickens, about 5 minutes.
10. Garnish with chopped cilantro and serve over rice or with naan bread.

Enjoy your delicious and easy Chicken Tikka Masala made in the Instant Pot! You can adjust the spice level to your preference, and it’s also a great way to use up any leftover chicken you may have. Feel free to experiment with different proteins such as tofu, shrimp or lamb.

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