Instant Pot Chicken Tikka Masala

This creamy, spicy, and a little bit smoky, this fast-fix Instant Pot Chicken Tikka Masala will satisfy all your cravings for exotic Indian food without having to run across town for takeout.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 18

Total Time 33

Servings - 6 servings

Calories 389kcal

Author John Kanell

Ingredients

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
1½ lb. boneless skinless chicken breasts cut into 1-inch cubes
2 Tbsp. minced fresh garlic
2 Tbsp. minced fresh ginger
4 Tbsp. coconut oil or ghee
1½ cups chopped yellow onion
1 Tbsp. tomato paste
2 to 3 Tbsp. water as needed
2 cups crushed tomatoes
½ cup coconut milk
½ cup whole milk yogurt optional
1 to 2 Tbsp. honey
Cooked rice or cauliflower rice to serve
Cilantro leaves and lime wedges for garnish

Instructions

Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside.
Toss chicken, garlic, and ginger with 2 tablespoons curry mixture in a medium bowl; set aside.
Set InstantPot to saute. Add oil or ghee.
Add onion to Instant Pot; sprinkle with remaining curry mixture.
Cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
Stir in tomato paste; cook, stirring constantly, until fragrant, about 1 minute.
Add 1 to 2 tablespoons water to InstantPot to deglaze bottom of pot, if needed. Stir to release any browned bits.
Add chicken mixture to Instant Pot. Cook 3 minutes; turn chicken, and cook 2 minutes more, stirring occasionally to prevent sticking (add more water, if needed).
Add canned tomatoes and coconut milk to InstantPot; stir to combine.
Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
Set InstantPot to cook at High Pressure for 7 minutes.
After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
Remove lid from InstantPot; Let cool 5 minutes. Stir in yogurt until smooth; add honey gradually, to taste.
Serve over rice; garnish with cilantro and lime wedges.

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 achieves two goals: it guards
against burning, and incorporates all of the toasty flavors into the finished curry.
I added all the chicken in one batch; you’re just heating it up to toast the spices,
instead of trying to get it browned and crispy.
Watching your carb intake? Serve this creamy curry over cauliflower rice.
Depending on your brand of curry powder, this curry can be on the mild side. Add
¼ teaspoon cayenne pepper, if desired.

Nutrition

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