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Instant Pot Chicken Tikka Masala

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!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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.