Description
This Instant Pot Chicken Tikka Masala recipe delivers a creamy, flavorful Indian-inspired curry that’s easy to prepare and perfect for weeknight dinners. Tender chicken breasts are marinated in a robust spice blend and cooked with aromatic onions, tomatoes, and coconut milk inside an Instant Pot, ensuring juicy, well-infused meat in a fraction of the time compared to traditional methods. Serve it with rice or cauliflower rice and garnish with fresh cilantro and lime wedges for a complete meal.
Ingredients
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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 (prepared 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, kosher salt, smoked paprika, cumin, and black pepper in a small bowl and set aside to use in the recipe.
- Marinate the Chicken: In a medium bowl, toss the chicken cubes with minced garlic, minced ginger, and 2 tablespoons of the prepared curry mixture. Allow to marinate briefly while prepping other ingredients.
- Heat the Instant Pot: Set the Instant Pot to sauté mode and add the coconut oil or ghee. Allow it to heat until shimmering to start sautéing the aromatics.
- Sauté the Onion: Add the chopped yellow onions to the pot, sprinkle with the remaining curry mixture, and cook while stirring occasionally for about 5 minutes until 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 combine thoroughly.
- Deglaze the Pot: Pour 1 to 2 tablespoons of water into the Instant Pot and stir vigorously to loosen any browned bits stuck to the bottom, preventing burning and enhancing flavor.
- Cook the Chicken: Add the marinated chicken mixture to the pot. Sauté for about 3 minutes, then turn the pieces and continue cooking for an additional 2 minutes, stirring occasionally to avoid sticking. Add more water if needed to maintain moisture.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk, stirring everything together until fully combined.
- Pressure Cook the Curry: Secure the lid on the Instant Pot, sealing the valve. Set the pressure cooker to high pressure and cook for 7 minutes to fully develop flavors and cook the chicken through.
- Release Pressure: Once cooking finishes, carefully perform a manual pressure release by turning the steam release valve to venting. When the pressure is fully released, open the lid.
- Finish the Curry: Let the curry rest for 5 minutes to cool slightly. Stir in the whole milk yogurt until smooth, then gradually add honey to balance the flavors according to your taste.
- 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
- Check the bottom of your Instant Pot during cooking; if it appears dry, gradually add water and stir to prevent burning and incorporate browned bits for enhanced flavor.
- This recipe does not require browning the chicken fully; the goal is to heat it through while toasting the spices.
- For a low-carb option, serve over cauliflower rice instead of white rice.
- If you prefer a spicier curry, add ¼ teaspoon of cayenne pepper to the spice mix.
