Instant Pot Chicken Tikka Masala
This Instant Pot Chicken Tikka Masala is one hundred percent made from scratch. Super flavorful with tender chicken and delicious curry - this recipe is always a family favorite!
Servings: 6
Calories: 327kcal
Equipment
Ingredients
Chicken Tikka
- 2 pounds chicken skinless and boneless, I used both chicken breast and thighs, cut into cubes
- 1½ cups plain yogurt I used Greek
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon garam masala
- 1 tablespoon ginger minced
- 5 cloves garlic minced
- 1 teaspoon salt
Curry Sauce
- 3 tablespoons vegetable oil
- 2 large onions chopped
- 5 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 2 teaspoons coriander ground
- 2 teaspoons cumin ground
- 2 teaspoons chili powder
- 14 ounces fire roasted tomatoes or regular diced tomatoes
- 2 cups tomato sauce or passata
- ½ to 1 cup half and half
- 1 teaspoon salt or to taste
- 2 tablespoons butter unsalted
- 3 tablespoons cilantro fresh, chopped for garnish
Instructions
- Combine all the chicken tikka ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the vegetable oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin, and chili powder. Stir and cook for 3 to 5 minutes, until the onion softens.
- Add the fire roasted tomatoes, tomato sauce and stir.
- Add the chicken to the Instant Pot, including all the yogurt marinade and stir. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 5 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Add the half and half, salt and butter and give it a good stir. The butter is added to smooth the sauce.
- Garnish with cilantro and serve warm over cooked rice with naan or roti.
Video
Notes
- What is an Instant Pot: An Instant Pot is a multi-cooker, it's like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc. I strongly recommend reading the manufacturer's guide for instructions on how to use your Instant Pot before attempting this recipe.
- Half and half can be found near the milk and cream in the dairy section of your local grocery store. Half and half is a blend of equal parts whole milk and light cream. It averages 10 to 12% of fat.
- Chicken: I used both skinless boneless chicken thighs and breasts, so both can be used with the same cooking time.
- Storage: You can store this chicken tikka masala recipe in the fridge for up to 4 days in an airtight container. It freezes well as well, for up to 3 months. Be sure to thaw it completely before reheating on the stove.
- Nutrition: Nutritional information does not include rice or roti. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 19g | Protein: 22g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 1361mg | Potassium: 624mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1133IU | Vitamin C: 17mg | Calcium: 149mg | Iron: 3mg
