Description
This Instant Pot Chicken Tikka Masala recipe offers a rich, creamy, and flavorful Indian-inspired dish made quick and easy using an electric pressure cooker. Tender chicken breasts are marinated in aromatic spices, then cooked in a luscious tomato and coconut milk curry sauce. Perfect for a comforting weeknight dinner served over rice or cauliflower rice, garnished with fresh cilantro and lime wedges.
Ingredients
Units
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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 and 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 the spice mix)
For 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
- 1/2 cup whole milk yogurt (optional)
- 1 to 2 Tbsp. honey
For Serving:
- Cooked rice or cauliflower rice
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the Spice Mix: Stir together curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl; set aside for seasoning both the chicken and the sauce.
- Marinate the Chicken: In a medium bowl, toss the cubed chicken breasts with minced garlic, minced ginger, and 2 tablespoons of the prepared curry spice mixture to coat evenly; set aside while you prepare the Instant Pot.
- Heat the Instant Pot: Turn on the Instant Pot to sauté mode and add the coconut oil or ghee. Let it heat until shimmering, which will add richness and flavor to the curry base.
- Sauté the Onion: Add the chopped yellow onion along with the remaining curry mixture. Cook while stirring occasionally until the onion is softened and translucent, approximately 5 minutes, developing a flavorful aromatic base.
- Add Tomato Paste: Stir in the tomato paste and cook for about 1 minute, stirring constantly, until it becomes fragrant and slightly caramelized for deeper flavor.
- Deglaze the Pot: Pour in 1 to 2 tablespoons of water to deglaze the pot, scraping any browned bits stuck to the bottom. This prevents burning and incorporates those caramelized flavors into the sauce.
- Cook the Chicken: Add the marinated chicken mixture to the Instant Pot. Sauté for 3 minutes, then turn the pieces and cook for an additional 2 minutes, stirring occasionally to prevent sticking. Add more water if the pot looks dry.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk, stirring everything together to create a creamy and tangy curry sauce.
- Pressure Cook the Curry: Secure the Instant Pot lid, turn the valve to sealing, and set to cook on High Pressure for 7 minutes to tenderize the chicken and blend the flavors.
- Release Pressure: Once the cooking cycle finishes, carefully turn the valve to venting to manually release pressure. When the steam subsides, remove the lid.
- Finish the Curry: Allow the curry to cool for 5 minutes. Stir in the whole milk yogurt gradually until smooth, then add honey 1 tablespoon at a time to balance the flavors to your taste.
- Serve and Garnish: Serve the chicken tikka masala over cooked rice or cauliflower rice. Garnish with freshly chopped cilantro leaves and lime wedges for a burst of freshness and acidity.
Notes
- Check the bottom of your Instant Pot as you’re cooking—if it gets dry, gradually add water and stir to release any browned bits. This prevents burning and ensures all the toasty flavors are incorporated into the finished curry.
- This recipe does not require browning the chicken as you’re just heating it up to toast the spices, saving time and preserving tenderness.
- If you’re watching your carb intake, serve this creamy curry over cauliflower rice instead of regular rice for a low-carb alternative.
- Depending on your brand of curry powder, this dish can be mild. Add ¼ teaspoon of cayenne pepper to the spice mix if you prefer more heat.
