Instant Pot Chicken Tikka Masala
I love this Instant Pot Chicken Tikka Masala recipe. It is a comforting dish with a creamy texture, aromatic spices, and tender chicken. I find it to be a favorite comfort food. This recipe brings the taste of traditional Indian cuisine into your kitchen, and the use of the Instant Pot means it can be done in a fraction of the time it normally takes.
Additionally, this dish is an excellent option for meal prep, as it keeps well and tastes even better the next day!
The Rich History of Tikka Masala
The origins of Chicken Tikka Masala are often debated, but it is widely believed to be a fusion of Indian and British cuisine. The dish gained immense popularity in the UK, where the love for curry flourished. Interestingly, some attribute its invention to a chef in Glasgow who adapted a traditional Indian chicken dish by adding a creamy tomato sauce. Whether it originated in India or the UK, one thing is certain: this dish has captured the hearts of many around the world.
About the Recipe
While this recipe has a lot of ingredients, it actually is easy to prepare. The use of Greek yogurt not only adds a delicious tang but also ensures the chicken remains tender while infusing it with the depth of flavor that is characteristic of Tikka Masala.
Instant Pot Chicken Tikka Masala presents a delightful fusion of flavors. The underlying warmth of spices such as garam masala, coriander, and cumin creates a harmonious blend that greets your palate with each bite. The addition of heavy cream finishes off the dish beautifully, providing a smooth texture that coats the chicken and pairs exceptionally well with fluffy basmati rice. For those who enjoy a bit of heat, a finely diced jalapeño adds a hint of spice without overpowering the dish.
Serving Suggestions
Serve Tikka Masala with Instant Pot Basmati Rice. In the alternative, you can use Instant Pot white rice or any rice of choice.
Instant Pot Chicken Tikka Masala
Instant Pot Chicken Tikka Masala is a rich Indian comfort food dish with a wonderful blend of spices.
Ingredients
- 1 c. Greek yogurt
- 1 T. fresh ginger, grated
- 1 t. garlic powder
- ½ t. ground cumin
- ½ t. ground coriander
- ¼ t. cayenne pepper
- Sea salt and black pepper, to taste
- 2 lbs. boneless, skinless chicken breast, cut into bite-sized pieces
- 2 T. extra virgin olive oil
- 1 medium yellow onion, diced
- 3-4 cloves garlic, minced
- 1 T. fresh ginger, grated
- 1 medium jalapeño, finely diced
- 1 T. tomato paste
- 1 28-oz container crushed tomatoes
- 1 T. garam masala
- 2 t. honey, preferably local
- ½ c. heavy cream, room temperature
- 3 T. fresh cilantro leaves, chopped
- 3 c. cooked basmati rice, to serve
Instructions
Combine the Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.
Add chicken to yogurt mixture and stir until coated. Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set on counter for 30 minutes to one hour before adding to the Instant Pot).
Add the olive oil to the Instant Pot inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
Once hot, add onion, garlic, ginger, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until fragrant and the onions are soft.
Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook for 1-2 minutes, or until heated through. Push the “Keep Warm/Cancel” button to turn off the Sauté function.
Add the marinated chicken to the Instant Pot and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 10 minutes.
When the cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure.
To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot® to warm it up a bit before adding it to the soup. Stir to combine.
Taste and adjust seasonings, as needed. Serve immediately topped with chopped cilantro and with some basmati rice on the side. Enjoy!
