Instant Pot Chicken Tikka Masala
Instant Pot Chicken Tikka Masala is a creamy, spice-rich Indian-inspired chicken dish made with yogurt, tomatoes, and warm spices, cooked quickly in the pressure cooker for a weeknight-friendly dinner.
Servings: 4 servings
Ingredients
- 6 boneless, skinless chicken thighs
- 2 tablespoons olive oil divided
- Salt and freshly ground black pepper
- 1 tablespoon garam masala
- 1 cup chopped onion
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Pinch of cayenne
- 1-1/2 cups canned chopped tomatoes undrained
- 1/2 cup plain yogurt
- 1/2 cup cream or half-and-half
- 2 tablespoons chopped fresh cilantro
Instructions
- Trim excess fat from the chicken thighs and cut into 1 to 1½-inch pieces. Place in a bowl, drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt, a few grinds of pepper, and garam masala. Toss to coat and set aside.
- Set the Instant Pot to sauté mode and heat the remaining tablespoon of olive oil. Add the onion and cook until softened and lightly golden, 3 to 4 minutes.
- Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Add the turmeric, cumin, coriander, and cayenne and cook briefly to bloom the spices, about 1 minute.
- Add the chopped tomatoes and stir to combine with the onion and spices, scraping up any browned bits from the bottom of the pot. Add the chicken and stir just until evenly coated.
- Cancel sauté mode. Lock the lid and set the Instant Pot to cook on high pressure for 5 minutes.
- While the chicken cooks, whisk the yogurt and heavy cream together in a small bowl and set aside.
- When the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully quick-release any remaining pressure.
- Open the lid, stir the mixture, and let the sauce cool for 2 to 3 minutes. Gradually stir in the yogurt-cream mixture until fully incorporated.
- If a thicker sauce is desired, set the Instant Pot to sauté mode and simmer for 2 to 3 minutes, stirring frequently. Taste and adjust seasoning as needed.
- Serve the chicken tikka masala over steamed basmati rice, garnished with chopped cilantro. Serve with naan if desired.
Nutrition
Calories: 419 | Total Fat: 26g | Cholesterol: 199mg | Sodium: 520mg | Carbohydrates: 10g | Fiber: 2g | Sugar: 5g | Protein: 36g