Instant Pot Chicken Tikka Masala

When the craving for comfort food hits, nothing beats a warm bowl of Instant Pot Chicken Tikka Masala. I remember the first time I tried this dish; the rich, creamy sauce enveloped the tender pieces of chicken, and my taste buds were instantly transported to a bustling Indian kitchen. It’s the kind of meal that wraps you in a cozy embrace, making any dinner feel special. Whether it’s a weeknight dinner or a gathering with friends, this dish brings people together. I love knowing that this recipe combines aromatic spices and fresh ingredients, creating a symphony of flavors that’s both satisfying and easy to prepare. This Instant Pot Chicken Tikka Masala has become a staple in my home, and I can’t wait to share it with you.

Instant Pot Chicken Tikka Masala Shopping List

Cooking is all about the ingredients you choose. For Instant Pot Chicken Tikka Masala, the key players include chicken, a variety of spices, and creamy elements like coconut milk and Greek yogurt. These ingredients work together to create a symphony of flavors that are both rich and satisfying. The spices not only enhance the taste but also offer wonderful health benefits, making this dish as wholesome as it is delicious.

• 2 pounds boneless skinless chicken breasts, cut into bite-size pieces: This lean protein forms the hearty basis of the dish.
• 1 ½ teaspoons kosher salt, divided: Essential for seasoning and enhancing the flavors.
• 1 tablespoon unsalted butter or coconut oil, ghee, or extra-virgin olive oil: Adds richness and depth to the dish.
• 1 small yellow onion, finely chopped: Provides a sweet base flavor when cooked.
• 3 large cloves garlic, minced: Delivers a robust aroma and flavor.
• 1 tablespoon minced fresh ginger: Adds a warm, spicy kick to the dish.
• 1 tablespoon garam masala: The star spice blend that defines the dish.
• 1 teaspoon ground chili powder: For a bit of heat that can be adjusted to taste.
• 1 teaspoon ground cumin: Adds an earthy flavor profile.
• 1 teaspoon ground turmeric: Known for its health benefits and golden color.
• ¼ teaspoon ground cayenne: Use more if you like the dish spicy.
• 1 can no salt added tomato sauce (8 ounces): Provides the necessary acidity and sweetness.
• 1 can light coconut milk (14 ounces): Ensures a creamy, luscious texture.
• ¾ cup frozen peas: For a pop of color and sweetness.
• ½ cup plain nonfat Greek yogurt: Adds creaminess and tang.
• Prepared brown rice or naan, for serving: Perfect accompaniments to soak up the sauce.
• Fresh cilantro for serving: A fragrant herb that garnishes beautifully.

Preparation Steps for Instant Pot Chicken Tikka Masala

Making Instant Pot Chicken Tikka Masala is a straightforward process that yields mouthwatering results. Each step allows the flavors to develop beautifully, making the cooking experience just as enjoyable as the final dish. Let’s dive into the preparation!

1. Start by seasoning the chicken pieces with 1 teaspoon of kosher salt and set them aside. This simple step ensures that every bite is packed with flavor.
2. Add the butter to your Instant Pot and set it to the SAUTE mode. Once melted, toss in the chopped onion, garlic, and ginger. Stir frequently for about 5 minutes, or until the onion turns translucent and the garlic becomes fragrant.
3. Next, add the aromatic spices: garam masala, chili powder, cumin, turmeric, and cayenne. Stir the mixture continuously for around 30 seconds to release the spices’ essential oils.
4. Now it’s time to add the seasoned chicken to the pot. Gently stir to coat the chicken with the spice mixture and cook for about 4 minutes, stirring often, until the outsides begin to brown.
5. Pour in the tomato sauce and the remaining half teaspoon of salt. Mix well to ensure everything is combined thoroughly.
6. Close the lid of the Instant Pot and set it to cook on HIGH pressure for 8 minutes. Once the cooking time is up, carefully vent to immediately release the pressure, allowing the steam to escape completely.
7. When you open the lid, stir in the coconut milk until well combined. Switch the Instant Pot back to SAUTE mode, allowing the mixture to come to a gentle simmer.
8. Let it simmer for an additional 10 to 15 minutes while stirring occasionally. You’re looking for the sauce to thicken slightly, which will enhance its richness.
9. Once thickened, turn off the Instant Pot and fold in the peas. Allow the dish to cool for 3 to 4 minutes before stirring in the Greek yogurt. Be cautious not to add the yogurt too soon, as it might curdle if stirred in while the sauce is too hot.
10. Serve your delicious Instant Pot Chicken Tikka Masala warm, garnished with fresh cilantro. Enjoy it with prepared brown rice or naan for a complete meal!

How to Switch It Up

Exploring variations of Instant Pot Chicken Tikka Masala can keep your meals exciting. Here are some fantastic ways to alter the recipe:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.
• Freezing: This dish freezes well! Place cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Pairing: Serve with brown rice, naan, or even quinoa for a nutritious twist.
• Vegetarian Option: Replace the chicken with chickpeas or paneer for a delicious vegetarian version.
• Spice Level: Adjust the cayenne to your taste! Add more for extra heat or omit it for a milder dish.
• Slow Cooker Version: Follow the same initial steps and then transfer to a slow cooker for 3 to 4 hours on high or 6 to 8 hours on low.
• Experiment with Veggies: Add in your favorite vegetables like bell peppers or spinach for extra nutrients and color!

What Complements This Instant Pot Chicken Tikka Masala

• Rice: Serve with warm, fluffy brown rice to soak up every delicious drop of sauce.
• Naan: Enjoy with freshly baked naan for a traditional experience, perfect for dipping.
• Salads: A simple cucumber salad or a refreshing green salad can balance the richness of the dish.
• Occasions: This dish is perfect for family dinners, gatherings, or even special occasions like Ramadan.
• Storage Tips: Ensure leftovers are stored in an airtight container to maintain freshness for up to 5 days.
• Seasonal Pairings: During the cooler months, this dish warms you up while brightening summer dinners with fresh herbs and lighter sides.

FAQ

Conclusion

The Instant Pot Chicken Tikka Masala is truly a dish that captures the essence of comfort food. Its rich and creamy sauce, paired with tender chicken and aromatic spices, makes for a delightful meal any day. I encourage you to give this recipe a try; it’s not only easy to make but also perfect for sharing with family and friends. Enjoy the delicious flavors and the joy of cooking something special!

Instant Pot Chicken Tikka Masala

The ultimate comfort food, Instant Pot Chicken Tikka Masala is a creamy and spiced dish that's perfect for any night of the week. With tender chicken, aromatic spices, and a rich sauce, it's an easy weeknight dinner that everyone will love. Make it tonight for a satisfying meal!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Indian

Servings 6 servings

Calories 450 kcal

Equipment

• Instant Pot
• Mixing Bowl
• Wooden Spoon
• Saucepan
• Chef's Knife

Ingredients

  

• 2 pounds boneless skinless chicken breasts cut into bite-size pieces
• 1.5 teaspoons kosher salt divided
• 1 tablespoon unsalted butter or coconut oil, ghee, or extra-virgin olive oil
• 1 small yellow onion finely chopped
• 3 large cloves garlic minced (about 1 tablespoon)
• 1 tablespoon minced fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.25 teaspoon ground cayenne use more if you like the dish spicy
• 1 can no salt added tomato sauce (8 ounces)
• 1 can light coconut milk (14 ounces)
• 0.75 cup frozen peas
• 0.5 cup plain nonfat Greek yogurt
• Prepared brown rice or naan, for serving
• Fresh cilantro for serving

Instructions

 

• Season the chicken with 1 teaspoon kosher salt and set aside.
• Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
• Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes.
• Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
• Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes.
• Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.

Notes

• Tip 1: Garam masala is a blend of many spices and is very important to the final flavor of the recipe. It is available in most grocery stores.
• Tip 2: Instant Pot Brown Rice: Use 1 cup long-grain brown rice to 1 ¼ cups water. Cook on high pressure for 22 minutes.
• Tip 3: TO STORE: Store chicken tikka masala in an airtight storage container in the refrigerator for up to 5 days.
• Tip 4: TO REHEAT: Gently reheat leftovers in a large pot on the stovetop over medium-low heat until hot.
• Tip 5: TO FREEZE: Place cooked and cooled leftovers in an airtight freezer-safe container for up to 3 months.

Keyword creamy chicken tikka masala, easy chicken tikka masala, Indian comfort food, Instant Pot Chicken Tikka Masala

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.