Instant Pot Chicken Tikka masala
Delicious instant pot Chicken tikka masala recipe that’s easy to make and bursting with delicious flavors from the unique aromatic spices used. Make this indian restaurant favorite and watch your family grin from ear to ear.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2+1/2 lb chicken breast
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice
- 1 tbsp Garam Masala
- 1 tbsp ground fresh ginger
- 4 clove garlic (minced)
- 1 tsp salt
- 1/4 cup oil
- 2 medium onions (chopped)
- 3 clove garlic
- 1 tbsp ginger (minced)
- 1 tsp turmeric
- 2 tsp Garam Masala
- 2 tsp ground Coriander
- 1 tsp ground Cumin
- 2 tsp Chili powder
- 1 15 0z Tomato sauce (( approximatedly 2 cups homemade tomato sauce))
- 1/2 cup heavy cream
- 1 tsp chicken bouillon powder
- 2 tbsp butter
- 2 tbsp freshly chopped cilantro or parsley
Instructions
- 1
Mix yogurt with spices till well combined then add to the chicken and mix till chicken is well coated.
- 2
Cover bowl with plastic wrap and refrigerate for 30 mins or up to 24 hrs if time permits. When ready move to the curry stage.
- 3
Turn the instant pot sauté button on, add oil and sauté onions, garlic, and ginger mixed with spices. Stir continuously so it doesn't stick. After about 2 minutes, deglaze the inner pot with about 2 -3 Tbsp of water*
- 4
Add the Marinated chicken including the yogurt marinade into the pot, add the tomato sauce and stir.
- 5
Close the lid, turn valve to sealing position. Set instant pot to manual pressure cook and timer to 8 mins
- 6
When the cooking cycle is complete, do a quick pressure release.
- 7
Stir in the butter and heavy cream, taste for seasoning and adjust accordingly. Turn on the sauté function and sauté for about 5 mins to reduce the sauce.* see note 4
- 8
Serve over rice or in Bowls with naan bread on the side.