If you’re a fan of rich, creamy, and flavorful Indian cuisine but don’t have a ton of time to spend in the kitchen, this Instant Pot Chicken Tikka Masala is the recipe for you. Thanks to the Instant Pot, you’ll be able to create a restaurant-quality dish in under an hour, with minimal prep work and no need to babysit a simmering pot. This beloved dish combines tender pieces of marinated chicken in a luxuriously spiced tomato and cream-based sauce that’s perfect for soaking up with naan or serving over fluffy basmati rice.

Instant Pot Chicken Tikka Masala


Whether you’re trying this for a weeknight dinner or a special occasion, this recipe makes cooking Indian food approachable and stress-free.

Ingredients

For the Chicken Marinade

  • 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1 cup plain yogurt (Greek or regular)
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger

For the Sauce

  • 2 tablespoons unsalted butter or ghee
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 1 (14-ounce) can crushed tomatoes
  • 1 cup heavy cream or coconut milk (for a dairy-free option)
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons salt, or to taste
  • ½ teaspoon sugar (optional, to balance acidity)

For Garnish and Serving

  • Fresh cilantro, chopped
  • Basmati rice or naan bread

Instructions

Step 1: Marinate the Chicken

  1. In a large mixing bowl, combine yogurt, garam masala, turmeric, cumin, paprika, cayenne, salt, garlic, and ginger.
  2. Add the chicken pieces and stir to ensure they’re fully coated in the marinade.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours if you have time for deeper flavor.

Step 2: Sauté the Aromatics

  1. Set your Instant Pot to the ‘Sauté’ function and melt the butter or ghee.
  2. Add the chopped onion and cook for about 3-4 minutes until it’s softened and golden.
  3. Stir in garlic, ginger, cumin, garam masala, paprika, coriander, and turmeric. Sauté for another minute until fragrant.

Step 3: Add Tomatoes and Chicken

  1. Add the crushed tomatoes, tomato paste, salt, and sugar (if using) to the pot. Mix well to combine.
  2. Add the marinated chicken pieces and their marinade into the sauce. Give it a quick stir to ensure everything is evenly coated.

Step 4: Pressure Cook

  1. Secure the Instant Pot lid and set it to ‘Sealing’ mode.
  2. Select the ‘Manual’ or ‘Pressure Cook’ function and cook on high pressure for 7 minutes.
  3. Once the cooking time is finished, allow the pot to naturally release pressure for about 10 minutes, then perform a quick release for any remaining pressure.

Step 5: Add Cream and Finish

  1. Open the lid and stir in the heavy cream (or coconut milk for dairy-free). If the sauce seems a bit thick, you can add a splash of water to adjust the consistency.
  2. Set the Instant Pot back to the ‘Sauté’ function and simmer for 2-3 minutes to allow the flavors to meld together.

Step 6: Serve and Garnish

  1. Serve the chicken tikka masala over basmati rice or with warm naan bread for dipping.
  2. Garnish with freshly chopped cilantro for a pop of color and extra flavor.

Tips for Success

  • Use Chicken Thighs: They stay tender and juicy during cooking. Chicken breast can work too, but it might become a bit drier.
  • Marinate Longer: If you have the time, marinate the chicken for a few hours or even overnight. It makes a big difference in flavor.
  • Spice Level: Adjust the cayenne pepper to make it as mild or as spicy as you like. If you want a super mild dish, skip the cayenne altogether.
  • Smooth Sauce: For a smoother texture, use an immersion blender to puree the sauce before adding the cream. This step is optional but creates a velvety finish.

Pairing Suggestions

Chicken Tikka Masala is a star on its own, but pairing it with the right sides elevates the meal. Serve it with basmati rice for a light, fluffy base to soak up the flavorful sauce. Add sides like naan bread or roti for scooping, a cucumber raita to cool the palate, or a fresh-tossed salad for a touch of crunch and brightness.

Enjoy your Instant Pot adventure! This recipe not only saves time but delivers an irresistible dish that can turn any night into a culinary celebration.

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