Instant Pot Chicken Tikka Masala
This Instant Pot chicken tikka masala delivers rich, restaurant-quality flavor in a fraction of the time. Perfect for a satisfying weeknight dinner.
Equipment
- Instant Pot
Ingredients
- 2 lb Boneless Skinless Chicken Breast, cut into bite-sized pieces
- 14 oz Canned Crushed Tomatoes
- 1/2 cup Heavy Cream
- 1 medium Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 2 tbsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Paprika
- 1/2 tsp Cayenne Pepper
- 1 tsp Salt
- 2 tbsp Unsalted Butter
- 2 tbsp Plain Yogurt
- Fresh Cilantro, chopped
- Cooked Basmati Rice, for serving
Instructions
- Set the Instant Pot to saute mode and melt the butter. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
- Add the garlic and ginger. Stir for 30 seconds until fragrant. Add the garam masala, turmeric, cumin, paprika, cayenne pepper, and salt. Stir constantly for about 1 minute to toast the spices and coat the onions.
- Add the chicken pieces to the pot and stir to coat them in the spice mixture. Pour in the crushed tomatoes and stir everything together. Press cancel.
- Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. When the cook time is done, let the pressure release naturally for 5 minutes, then carefully turn the valve to venting.
- Open the lid and set the pot to saute mode. Stir in the heavy cream and yogurt until fully incorporated. Let the sauce simmer for 3 to 4 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Taste and adjust salt and spices as needed. Serve the tikka masala over basmati rice and garnish generously with fresh chopped cilantro.
Nutrition
Serving: 1servingCalories: 296kcalCarbohydrates: 10gProtein: 37gFat: 12g
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