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–+ servings

Instant Pot Chicken Tikka masala

Chichi Uguru
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 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian
Servings 6 to 8
Calories 582kcal

Ingredients

The chicken tikka

  • 2 ½ lb chicken breast
  • 1 cup plain Greek yogurt
  • ¼ cup lemon juice
  • 1 Tbsp Garam Masala
  • 1 Tbsp ground fresh ginger
  • 4 cloves of garlic minced
  • 1 tsp salt

Curry sauce

  • ¼ cup oil
  • 2 medium onions chopped
  • 3 cloves of 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)
  • ½ cup heavy cream
  • 1 tsp chicken bouillon powder
  • 2 Tbsp butter
  • 2 Tbsp freshly chopped cilantro or parsley

Instructions

Chicken tikka

  • Mix yogurt with spices till well combined then add to the chicken and mix till chicken is well coated.
  • 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.

The curry

  • 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*
  • Add the Marinated chicken including the yogurt marinade into the pot, add the tomato sauce and stir.
  • Close the lid, turn valve to sealing position. Set instant pot to manual pressure cook and timer to 8 mins
  • When the cooking cycle is complete, do a quick pressure release.
  • 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
  • Serve over rice or in Bowls with naan bread on the side.

Notes

  1. It's important to deglaze the inner pot after sautéing the onions and spices to prevent a possible burn error message.
  2. You can do a quick pressure release in intermittent bursts if you are worried it may spatter Sauce and not just steam (this hasn't happened to me before)
  3. If you would rather use the poultry button instead of the manual pressure cook button, set the timer to 5 mins and let it release pressure naturally for 10 after it completes the cycle.
  4. After stirring in the butter and heavy cream, you might find the sauce a bit watery. It does thicken as it cools but if you really want it thick, use the sauté function of your IP to reduce to your liking.
 

Nutrition

Nutrition Facts
Instant Pot Chicken Tikka masala
Amount Per Serving
Calories 582
* Percent Daily Values are based on a 2000 calorie diet.