Description
This Instant Pot Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish featuring tender chicken cubes marinated in a blend of aromatic spices, cooked to perfection in a rich tomato and coconut milk sauce. Ready in just 33 minutes, it offers a deliciously comforting meal served over rice or cauliflower rice and garnished with fresh cilantro and lime wedges.
Ingredients
Scale
Spice Mix
- 2 tsp. curry powder
- 2 tsp. garam masala
- 2 tsp. kosher salt plus additional to taste
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1/2 tsp. black pepper
Chicken Marinade
- 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. curry mixture (from above)
Cooking
- 4 Tbsp. coconut oil or ghee
- 1 1/2 cups chopped yellow onion
- 1 Tbsp. tomato paste
- 2 to 3 Tbsp. water, as needed
- 2 cups crushed tomatoes
- 1/2 cup coconut milk
Finishing
- 1/2 cup whole milk yogurt (optional)
- 1 to 2 Tbsp. honey
- Cooked rice or cauliflower rice, for serving
- Cilantro leaves, for garnish
- Lime wedges, for garnish
Instructions
- Prepare the Spice Mix: In a small bowl, combine 2 tsp. curry powder, 2 tsp. garam masala, 2 tsp. kosher salt, 1 tsp. smoked paprika, 1 tsp. cumin, and 1/2 tsp. black pepper. This blend will be used for both marinating the chicken and seasoning the dish during cooking.
- Marinate the Chicken: Toss the cubed chicken breasts with minced fresh garlic, minced fresh ginger, and 2 tablespoons of the prepared curry spice mix. Set aside to allow the flavors to meld while preparing the rest of the ingredients.
- Heat the Instant Pot: Set the Instant Pot to sauté mode and add 4 tablespoons of coconut oil or ghee. Heat until the oil is shimmering and hot.
- Sauté the Onion: Add the chopped yellow onion to the pot and sprinkle with the remaining curry mixture. Cook, stirring occasionally, for about 5 minutes or until the onions are softened and fragrant.
- Add Tomato Paste: Stir in 1 tablespoon of tomato paste and cook for about 1 minute, stirring constantly to deepen the flavors and develop aroma.
- Deglaze the Pot: Pour in 2 to 3 tablespoons of water, scraping the bottom of the Instant Pot with a wooden spoon to release any browned bits. This prevents burning and enhances the dish’s flavor.
- Cook the Chicken: Add the marinated chicken mixture to the pot. Sauté for 3 minutes, then turn the chicken pieces and cook for another 2 minutes, stirring occasionally. Add additional water if needed to prevent sticking.
- Add Tomatoes and Coconut Milk: Pour in 2 cups of crushed tomatoes and 1/2 cup of coconut milk. Stir well to combine all ingredients evenly.
- Pressure Cook the Curry: Secure the lid on the Instant Pot, ensuring the steam release valve is sealed. Set the pot to cook at High Pressure for 7 minutes.
- Release Pressure: When the cooking cycle ends, carefully perform a manual release of the pressure by turning the valve to venting. Remove the lid once all steam has escaped.
- Finish the Curry: Allow the curry to cool slightly for 5 minutes. Stir in 1/2 cup of whole milk yogurt until the sauce is smooth. Gradually add 1 to 2 tablespoons of honey, adjusting to your preferred sweetness.
- Serve and Garnish: Serve the chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges to add brightness and fresh flavor to the dish.
Notes
- Using yogurt adds creaminess and tang but can be omitted or substituted for a dairy-free option.
- Adjust honey based on your sweetness preference.
- Cauliflower rice is a great low-carb alternative to traditional rice.
- Ensure to deglaze the pot well to avoid getting a burn notice on the Instant Pot.
- Ghee can be substituted with coconut oil to keep the dish dairy-free.
