Chicken Tikka Masala is one of the most popular Chicken recipes. This is a version where I teach you how to make Chicken Tikka Masala in an Instant Pot. The recipe for Instant Pot Chicken Tikka Masala is super easy and it tastes so good. Perfect for weeknight meals you can make this in under an hour.
2lbs.boneless skinless chicken breastscut into small 1-inch cubes
½cupplain yogurt
1sticksalted buttercut into small cubes
1mediumoniondiced
1mediumtomatodiced
1smallbell pepperdiced
2cupstomato puree
1cupheavy creamcan replace with 14-ounce can of regular coconut milk
fresh chopped cilantrofor garnish
rice or naan breadto serve
To Make the Spice Paste (or Masala Paste)
2mediumonionfinely chopped
4-5clovesgarlicminced
a small pile of cilantro steams
1tablespoon eachTurmeric Powder, Chili Powder, Coriander Powder, and Ground Cuminyou can replace coriander powder with yellow curry powder
½teaspoonCayenne Pepper
2tablespoonsGaram Masala
1tablespoonplain yogurt
saltas per taste
½teaspoonground black pepper
2tablespoonswater
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INSTRUCTIONS
In a food processor combine the ingredients for "Spice Paste or Masala Paste". Pulse ingredients until smooth.
Take out Chicken on a shallow plate. Add ½ of the "Spice Paste" that you just made and some Yogurt. Use your hands to coat each chicken piece in this spice mix. This process is called "marinating the chicken". Once each chicken piece is evenly coated, wash your hands and cover the dish with a plastic wrap. Refrigerate this for at least 2 hours. It is best if you chill it overnight.
Put your Instant Pot on Sauté mode and melt 1 stick of butter in it. As soon as the butter melts, add diced onions, diced tomatoes, and diced bell pepper along with marinated chicken pieces. Sauté on medium heat for 4-5 minutes until the chicken is partially cooked and the tomatoes are not mushy. Once done, take it out on a plate. Keep aside.
In the same pot, pour Tomato Puree and Heavy Cream. Sauté for 2-3 minutes on medium heat stirring frequently.
Stir in the remaining "Masala Paste or Spice Paste" you had saved in step 2.
Now add chicken, diced tomato, onions, and bell pepper that you had kept aside in step 3 back into the pot. Stir lightly. Cover the lid and pressure cook on High for 5-minutes. Once done, allow pressure to release naturally.
What is an Instant Pot?Instant Pot is basically a modern pressure cooker that can do so much more than just pressure cook. It has 7 different functionalities which can help you make yogurt, make porridge, you can turn it into a rice cooker, you can turn it into a slow cooker, so much more. I highly recommend that you read the instructions on the manufacturer's guide provided with the Instant Pot.Default timeWhen you set the pressure cooker to high it will set the time by default to 30-minutes. You need to reduce that to 5-minutes.ChickenYou must use boneless skinless chicken breasts to make this recipe. However, you can also use chicken thighs for this recipe.StorageYou can store Chicken Tikka Masala for 3-4 days in the refrigerator, but make sure you keep it in an air-tight container. You can even freeze this for 3-months. But, make sure you thaw it in the refrigerator overnight before using it. Bonus TipYou can also use whole spices like Cinnamon sticks, Cardamom Pods, Cloves, and Star Anise. But, in case you want to add it to your recipe, I recommend you toss it in ghee (clarified butter) until it turns aromatic and then add it to the "Masala paste". The roasted whole spices will infuse their aroma into your "Masala paste" making it all the more flavorful.
Nutrition
Nutrition Facts
Instant Pot Chicken tikka Masala Recipe
Amount Per Serving
Calories 364
* Percent Daily Values are based on a 2000 calorie diet.
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