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.
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside.
- 2
Toss chicken, garlic, and ginger with 2 tablespoons curry mixture in a medium bowl; set aside.
- 3
Set InstantPot to saute. Add oil or ghee.
- 4
Add onion to Instant Pot; sprinkle with remaining curry mixture.
- 5
Cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
- 6
Stir in tomato paste; cook, stirring constantly, until fragrant, about 1 minute.
- 7
Add 1 to 2 tablespoons water to InstantPot to deglaze bottom of pot, if needed. Stir to release any browned bits.
- 8
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).
- 9
Add canned tomatoes and coconut milk to InstantPot; stir to combine.
- 10
Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
- 11
Set InstantPot to cook at High Pressure for 7 minutes.
- 12
After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
- 13
Remove lid from InstantPot; Let cool 5 minutes. Stir in yogurt until smooth; add honey gradually, to taste.
- 14
Serve over rice; garnish with cilantro and lime wedges.