Indulge in the flavors of India with our Instant Pot Chicken Tikka Masala. Creamy, aromatic, and bursting with spices, this homemade delight beats takeout any day. Try it tonight and savor the authentic taste of India right at your dinner table!
Course Main Course
Cuisine Indian
Keyword Chicken Tikka Masala, Indian Cuisine, Indian Food, TIkka Masala
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Refrigerate 30 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 5servings
Calories 249kcal
Author Irena Macri
Ingredients
For Chicken Marinade
2chicken breastscut into large cubes (about 2 pounds)
1cupyoghurtplain e.g. Greek
1.5teaspoonkosher salt
2tablespoonlemon juice
1tablespoongingerminced
1tablespoongarlicminced
1teaspoonchili powderreduce for less spicy chicken
1-2teaspoondried fenugreek leaveskasoori methi (these are optional but authentic, use if you have them)
½cupheavy creamcan add more for extra creamy, more mellow flavor
1teaspoonbutter or ghee
⅓cupcilantrofresh chopped
Extra yogurt to drizzle over the top or on the side
Serve with
rice
naan bread
Instructions
Combine all the chicken tikka marinade ingredients together in a large bowl and mix thoroughly with diced chicken so that everything is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 24 hours.
Turn the Instant Pot on Saute setting, Normal mode. Once hot, add the butter oil, onions and salt and cook for 3-4 minutes, until softened.
Then add the ginger and garlic, and saute for a minute to release their aromas. Follow by turmeric, garam masala and curry powder and stir through. Add ¼ cup of water and stir through the mix, scraping the bottom of the pot.
Add the canned chopped tomatoes and tomato passata sauce and stir through. Remember to press Cancel to stop the Saute function.
Add the chicken with all the marinade to the tomato curry sauce and mix through. Close the lid and secure it. Set the Instant Pot to the Pressure Cook/ Manual setting and set the timer to 5 minutes.
Once cooking is done, allow the pressure to release naturally, should take 10-15 minutes.
Remove the lid and stir the curry. If using, stir in the fenugreek leaves at this stage.
Then, set the Instant Pot back on Saute setting, More mode (press the Saute button multiple times to cycle through modes). Let the sauce bubble away for 5-7 minutes, to reduce and thicken slightly.
Finally, stir in the cream and garnish with fresh cilantro.