Description
This Instant Pot Chicken Tikka Masala recipe offers a rich and flavorful Indian-inspired dish made easy with the convenience of pressure cooking. Combining marinated chicken cubes with a robust blend of spices, sautéed onions, and a creamy tomato-coconut sauce, this meal delivers authentic taste in under 40 minutes. Serve it over rice or cauliflower rice, finished with fresh cilantro and lime wedges for a bright, satisfying dinner.
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)
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
To Serve
- 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. Set aside for marinating and cooking.
- Marinate the Chicken: In a medium bowl, toss chicken cubes with minced garlic, minced ginger, and 2 tablespoons of the prepared curry mixture. Set aside to allow the flavors to meld.
- Heat the Instant Pot: Set the Instant Pot to sauté mode and add coconut oil or ghee. Allow it to heat until shimmering and hot.
- Sauté the Onion: Add the chopped yellow onion to the pot. Sprinkle with the remaining curry mixture and cook, stirring occasionally, until onions are slightly softened, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring constantly, for about 1 minute until fragrant and deepened in flavor.
- Deglaze the Pot: Pour 1 to 2 tablespoons of water into the pot to deglaze the bottom, scraping up any browned bits to prevent burning and add flavor.
- Cook the Chicken: Add the marinated chicken mixture to the pot and sauté for 3 minutes. Turn chicken pieces and cook for another 2 minutes, stirring occasionally to prevent sticking. Add water if necessary to maintain moisture.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk. Stir well to combine all ingredients smoothly.
- Pressure Cook the Curry: Secure the Instant Pot lid and seal the steam release valve. Set to cook on High Pressure for 7 minutes.
- Release Pressure: Once cooking is complete, manually release the pressure by turning the valve to venting. Remove the lid after all steam has escaped.
- Finish the Curry: Let the curry cool slightly for 5 minutes. Stir in yogurt until the sauce is smooth, then gradually add honey, tasting to reach desired sweetness.
- Serve and Garnish: Serve chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for brightness and extra flavor.
Notes
- You can substitute chicken thighs for breasts if preferred for more juiciness.
- Adjust honey quantity according to your taste for sweetness balance.
- For a dairy-free version, omit yogurt or use a plant-based alternative.
- Using cauliflower rice makes this meal lower carb and gluten free.
- Make sure to deglaze properly to avoid the ‘burn’ warning on the Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Indian
