Description
This Instant Pot Chicken Tikka Masala recipe offers a deliciously creamy and flavorful Indian-inspired curry made easy and fast using the Instant Pot. Tender chicken breasts are marinated in a homemade spice mix and cooked with onions, tomatoes, and coconut milk, finished with yogurt and honey for perfect balance. Serve it with rice or cauliflower rice for a comforting meal.
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 above)
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, salt, smoked paprika, cumin, and pepper in a small bowl; set aside for use in marinating and cooking.
- Marinate the Chicken: In a medium bowl, toss chicken cubes with minced garlic, ginger, and 2 tablespoons of the prepared curry mixture. Set aside to let flavors meld.
- Heat the Instant Pot: Set the Instant Pot to sauté mode and add coconut oil or ghee. Allow it to heat up until shimmering.
- Sauté the Onion: Add chopped yellow onion to the pot, sprinkle with the remaining curry mixture, and cook while stirring occasionally until the onions are slightly softened, about 5 minutes.
- Add Tomato Paste: Stir in tomato paste and cook, stirring constantly, for about 1 minute until fragrant to deepen the flavor.
- Deglaze the 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 the Chicken: Add the marinated chicken mixture to the pot and cook for 3 minutes. Turn chicken pieces and cook another 2 minutes, stirring occasionally to avoid sticking. Add water if necessary.
- Add Tomatoes and Coconut Milk: Pour in crushed tomatoes and coconut milk. Stir well to combine all ingredients evenly.
- Pressure Cook the Curry: Secure the lid on the Instant Pot, making sure to seal the steam release valve. Set to cook on High Pressure for 7 minutes.
- Release Pressure: When the cooking cycle finishes, manually release pressure by turning the valve to venting. Remove the lid once the steam is fully released.
- Finish the Curry: Allow the curry to cool slightly for 5 minutes. Stir in yogurt until the sauce is smooth, then gradually add honey, tasting for desired sweetness.
- Serve and Garnish: Serve the chicken tikka masala over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for brightness.
Notes
- Keep an eye on the Instant Pot bottom during cooking; add water as needed to prevent burning and to release browned bits for flavor.
- The chicken isn’t browned first; it’s gently cooked to toast spices and retain moisture.
- For a low-carb option, serve with cauliflower rice instead of traditional rice.
- If you prefer more heat, add ¼ teaspoon cayenne pepper to the spice mix.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
