Instant Pot Chicken Tikka Masala

The first time I tried Instant Pot Chicken Tikka Masala, I was instantly transported to the vibrant streets of India, where the air is filled with the tantalizing scents of spices and warmth. I remember standing in my kitchen, watching the colors swirl together as I sautéed the spices, feeling like a chef in a bustling market. The creamy sauce, enriched with the flavors of chicken, tomatoes, and coconut milk, enveloped the kitchen, making my mouth water in anticipation. This dish has become a family favorite, especially during busy weeknights when I crave something comforting yet quick. There’s something magical about how the Instant Pot transforms simple ingredients into an aromatic feast in under an hour.

Many people shy away from making Indian cuisine at home, thinking it’s too complex. However, what I love about Instant Pot Chicken Tikka Masala is how accessible it is. The chicken cooks to perfection in the pressure cooker, and the spices meld together beautifully, creating a rich flavor that doesn’t require hours of preparation. Plus, the leftovers taste even better the next day! Trust me; once you try this recipe, you’ll want to make it a regular in your meal rotation.

This dish is perfect for gatherings, casual dinners, or even meal prep. Serve it with warm naan or fluffy brown rice, and you’ve got a winning meal that will impress your family and friends. So, gather your ingredients and let’s dive into the world of Instant Pot Chicken Tikka Masala—your taste buds will thank you!

Ingredient List for Instant Pot Chicken Tikka Masala

When it comes to cooking, I believe in the power of quality ingredients. Each element plays a role in creating the rich, harmonious flavor profile of Instant Pot Chicken Tikka Masala. The combination of fragrant spices, tender chicken, and creamy coconut milk creates a dish that’s not only satisfying but also deeply nourishing.

• 2 pounds boneless skinless chicken breasts – The star of our dish, these chicken breasts soak up all the delicious flavors of the spices and sauce.
• 1 ½ teaspoons kosher salt – Used to season the chicken and enhance the overall flavor of the dish.
• 1 tablespoon unsalted butter – Adds richness to the sauce; can also use coconut oil or ghee for a different flavor profile.
• 1 small yellow onion – Provides a sweet and savory base for the sauce, finely chopped.
• 3 large cloves garlic – Adds depth to the flavor, minced for maximum impact.
• 1 tablespoon minced fresh ginger – Brightens the dish with its zesty notes.
• 1 tablespoon garam masala – A key spice blend that adds warmth and complexity.
• 1 teaspoon ground chili powder – Delivers a gentle heat; adjust according to your preference.
• 1 teaspoon ground cumin – Adds an earthy, warm flavor that complements the spices.
• 1 teaspoon ground turmeric – Known for its vibrant color and health benefits, it also adds a subtle flavor.
• ¼ teaspoon ground cayenne – Use more if you like your dish spicy!
• 1 can no salt added tomato sauce (8 ounces) – Forms the base of the sauce, contributing acidity and richness.
• 1 can light coconut milk (14 ounces) – Adds creaminess and a hint of sweetness to balance the spices.
• ¾ cup frozen peas – A pop of color and sweetness that complements the dish.
• ½ cup plain nonfat Greek yogurt – Stirred in at the end for creaminess and tang.
• Prepared brown rice or naan – For serving, these pair perfectly with the sauce.
• Fresh cilantro – For garnish, adding freshness and a burst of flavor.

Recipe Steps for Instant Pot Chicken Tikka Masala

Cooking with an Instant Pot is a game changer! You’ll find that the steps are straightforward, but the end result is a stunning dish. Let’s get started!

1. Season the chicken with 1 teaspoon of kosher salt and set it aside. This initial seasoning is crucial for building flavor.
2. Add the butter to the Instant Pot and set it to SAUTE mode. Once it melts, add the finely chopped onion, garlic, and ginger. Stir them together and let them sauté until the onion is soft and translucent, around 5 minutes. The aroma will fill your kitchen!
3. Next, sprinkle in the garam masala, chili powder, cumin, turmeric, and cayenne. Stir frequently, allowing the spices to bloom and release their fragrant oils for about another 2 minutes.
4. Add the seasoned chicken pieces to the pot, stirring well to coat them in the spice mixture. Cook until just starting to brown, about 4 minutes. This step helps to lock in flavor.
5. Pour in the tomato sauce and the remaining ½ teaspoon of kosher salt. Stir everything together until combined. The colors should be vibrant and inviting.
6. Close the lid of the Instant Pot and seal the vent. Cook on HIGH pressure for 8 minutes. This short cook time allows the chicken to remain tender and juicy.
7. Once the cooking time is complete, carefully vent to release the pressure. Be cautious of the steam!
8. Uncover the pot and stir in the coconut milk, allowing it to meld with the other ingredients. Turn the Instant Pot back to SAUTE and bring the mixture to a simmer. Let it bubble gently for about 10 to 15 minutes, stirring occasionally until the sauce thickens slightly.
9. Finally, remove the pot from heat and stir in the frozen peas. Allow it to cool for a few minutes before adding the Greek yogurt. This prevents curdling. Stir well to combine, and let the flavors meld together.
10. Serve your Instant Pot Chicken Tikka Masala warm with brown rice or naan, garnished with fresh cilantro. Enjoy!

Expert Tips about Instant Pot Chicken Tikka Masala

When making Instant Pot Chicken Tikka Masala, a few expert tips can elevate your dish even further!

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Always let the dish cool completely before storing.
• Freezing: You can freeze the cooked dish for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Pairing: This dish is perfect with naan or brown rice. Try serving it with a side of roasted vegetables for a complete meal.
• To Make Dairy-Free: Substitute the Greek yogurt with a non-dairy yogurt option to make this dish dairy-free.
• Slow Cooker Option: You can make this in a slow cooker as well. Follow the initial steps in a skillet and transfer to a slow cooker to finish cooking.
• Garnish: Fresh herbs like cilantro or even mint can add a lovely freshness to each serving.

Serving Suggestions

• Serve with Naan: Warm, fluffy naan is perfect for scooping up the sauce. It’s a traditional pairing that enhances the experience.
• Pair with Rice: Serve over a bed of fluffy brown rice to soak up the rich sauce. It’s a filling and satisfying option.
• Vegetable Sides: Consider pairing with roasted vegetables or a fresh salad for a balanced meal.
• Casual Gatherings: This dish is great for parties or potlucks; serve it as part of a buffet alongside other Indian-inspired dishes.
• Meal Prep: Make a larger batch to enjoy for lunch throughout the week. It reheats wonderfully and continues to develop flavors!
• Seasonal Occasions: Perfect for cozy dinners in the fall or winter, but delicious year-round. It’s a comfort food that fits any occasion!

FAQ

Conclusion

In conclusion, Instant Pot Chicken Tikka Masala is a delightful dish that brings together rich flavors and a creamy texture that everyone will love. Its simplicity and quick cooking time make it perfect for busy weeknights or when you have guests over. I encourage you to give this recipe a try—you’ll be amazed by how easy it is to create something so delicious in no time!

Instant Pot Chicken Tikka Masala

The ultimate comfort food, Instant Pot Chicken Tikka Masala is creamy, flavorful, and an easy weeknight dinner. Bursting with spices and tender chicken, this dish is sure to satisfy your cravings. Make it tonight for a taste of India!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Indian

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless skinless chicken breasts
• 1.5 teaspoons kosher salt
• 1 tablespoon unsalted butter
• 1 small yellow onion
• 3 large cloves garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.25 teaspoon ground cayenne
• 1 can no salt added tomato sauce 8 ounces
• 1 can light coconut milk 14 ounces
• 0.75 cup frozen peas
• 0.5 cup plain nonfat Greek yogurt
• Prepared brown rice for serving
• Fresh cilantro for serving

Equipment

• Saucepan
• Mixing Bowl
• Instant Pot
• Chef's Knife
• Wooden Spoon

Method

 

1. Season the chicken with 1 teaspoon of kosher salt and set aside. This initial seasoning is crucial for building flavor.
2. Add the butter to the Instant Pot and set it to SAUTE mode. Once it melts, add the finely chopped onion, garlic, and ginger. Stir them together and let them sauté until the onion is soft and translucent, around 5 minutes. The aroma will fill your kitchen!
3. Next, sprinkle in the garam masala, chili powder, cumin, turmeric, and cayenne. Stir frequently, allowing the spices to bloom and release their fragrant oils for about another 2 minutes.
4. Add the seasoned chicken pieces to the pot, stirring well to coat them in the spice mixture. Cook until just starting to brown, about 4 minutes. This step helps to lock in flavor.
5. Pour in the tomato sauce and the remaining ½ teaspoon of kosher salt. Stir everything together until combined. The colors should be vibrant and inviting.
6. Close the lid of the Instant Pot and seal the vent. Cook on HIGH pressure for 8 minutes. This short cook time allows the chicken to remain tender and juicy.
7. Once the cooking time is complete, carefully vent to release the pressure. Be cautious of the steam!
8. Uncover the pot and stir in the coconut milk, allowing it to meld with the other ingredients. Turn the Instant Pot back to SAUTE and bring the mixture to a simmer. Let it bubble gently for about 10 to 15 minutes, stirring occasionally until the sauce thickens slightly.
9. Finally, remove the pot from heat and stir in the frozen peas. Allow it to cool for a few minutes before adding the Greek yogurt. This prevents curdling. Stir well to combine, and let the flavors meld together.
10. Serve your Instant Pot Chicken Tikka Masala warm with brown rice or naan, garnished with fresh cilantro. Enjoy!

Notes

• Tip 1: Garam masala is a blend of many spices and is very important to the final flavor of the recipe. It is available in most grocery stores.
• Tip 2: Store chicken tikka masala in an airtight storage container in the refrigerator for up to 5 days.
• Tip 3: Place cooked and cooled leftovers in an airtight freezer-safe container and store in the freezer for up to 3 months.
• Tip 4: Use coconut or olive oil in place of the butter; replace the Greek yogurt with a non-dairy yogurt.
• Tip 5: Follow step 1 as written for the slow cooker and cook on high for 3 to 4 hours.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!