Description
This Instant Pot Chicken Tikka Masala is a flavorful and creamy Indian-inspired dish made with tender chicken breasts marinated in a blend of spices, cooked in a rich tomato and coconut milk sauce, and finished with yogurt and honey for a perfect balance of savory and sweet. Ready in under 40 minutes, it’s an easy and delicious meal served over rice or cauliflower rice.
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 Ingredients
- 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
To Serve
- Cooked rice or cauliflower rice
- Cilantro leaves
- Lime wedges
Instructions
- Prepare Spice Mix: Stir together curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl. Set aside for use in marinating and cooking.
- Marinate Chicken: In a medium bowl, toss the cubed chicken breasts with minced garlic, minced ginger, and 2 tablespoons of the prepared curry mixture. Set aside to allow the flavors to meld.
- Heat Instant Pot: Set the Instant Pot to sauté mode and add the coconut oil or ghee. Allow it to heat until shimmering.
- Sauté Onions: Add the chopped yellow onion to the pot, sprinkle with the remaining curry mixture, and cook while stirring occasionally until onions are slightly softened, about 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring constantly, for about 1 minute until fragrant to deepen the flavor.
- Deglaze Pot: Pour in 1 to 2 tablespoons of water to deglaze the bottom of the Instant Pot, scraping up any browned bits to prevent burning and incorporate flavor.
- Cook Chicken: Add the marinated chicken mixture to the pot and cook for 3 minutes. Turn the chicken pieces and cook for another 2 minutes, stirring occasionally to avoid sticking. Add water if necessary to maintain moisture.
- Add Liquids: Pour in the crushed tomatoes and coconut milk. Stir well to combine all ingredients evenly.
- Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is sealed. Set to cook on High Pressure for 7 minutes.
- Release Pressure: When the cooking cycle finishes, manually release the pressure by turning the valve to venting. Remove the lid once all steam has escaped.
- Finish Sauce: Allow the curry to cool slightly for 5 minutes. Stir in the yogurt until the sauce is smooth, then gradually add honey, tasting to adjust sweetness to preference.
- Serve: Serve the chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges to add brightness and freshness.
Notes
- You can substitute chicken thighs for a juicier and more flavorful result.
- Use coconut milk for a dairy-free version and omit yogurt, or replace yogurt with a dairy-free alternative.
- Adjust honey to taste depending on your preference for sweetness.
- For a spicier version, add a pinch of cayenne pepper or chopped fresh chili with the spices.
- Make sure to deglaze the Instant Pot properly to avoid the burn warning during pressure cooking.
