Instant Pot Chicken Tikka Masala

An Instant Pot chicken tikka masala provides a comforting meal ready in under an hour.

Category Tags:

EntreeDinner

Cuisine Tags:

IndianBritish

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Instructions

  1. Marinate chicken with yogurt, 1 tablespoon garam masala, lemon juice, ginger, and black pepper for 30-60 minutes.

  2. Using the Instant Pot's low sauté function, melt ghee or unsalted butter. Sauté onion for 2 minutes, then add garlic and cook for 2 minutes, stirring.

  3. Stir in chicken stock for 1 minute, scraping the pot bottom to loosen browned bits.

  4. Add tomatoes with their juice, tomato sauce, the remaining 1 tablespoon garam masala, smoked paprika, coriander, turmeric, kosher salt, and cayenne pepper. Add the marinated chicken.

  5. Secure the lid, set the steam release valve to sealing, and pressure cook on high for 10 minutes.

  6. Perform a quick pressure release, then stir heavy cream or coconut cream into the sauce.

  7. Serve with naan bread, basmati rice, and fresh chopped cilantro.

Nutritional Info (per serving)

Calories: 714 kcal
Carbohydrate: 59 g
Cholesterol: 165 mg
Fiber: 6 g
Protein: 60 g
Saturated Fat: 18 g
Sodium: 878 mg
Sugar: 49 g
Fat: 27 g
Unsaturated Fat: 0 g