Instant Pot Chicken Tikka Masala

When my friend Prit decided to take us to her favorite Indian Restaurant, Spice Creations in Allen, TX my first question was, “What should we order?” Apparently, Tikka Masala is THE dish to order, as is one of the most popular among all Indian cuisine foodies. All I know is after my first bite I was hooked. Everything we ate was crazy delicious however this entrée deserves praise.

I wasn’t even out the door and I was already planning how I was going to replicate this amazing dish at home. Thanks to Pinterest I found a recipe worth trying and let me tell you, it didn’t disappoint, at all.

We bought our Instant Pot after the holidays and I love discovering new recipes to make that I have never made before. Tikka Masala is one of them.

I have used the Instant Pot numerous times and I am still amazed how easy it is to use and how delicious my meals taste after a short time to cook.

Instant Pot Chicken Tikka Masala Recipe

Ingredients

2 lb chicken thighs
1.5 cups plain Greek yogurt
3 tbsp lemon juice
1 tbsp garam masala
1 tbsp ginger minced
5 cloves garlic minced
1 tsp salt

CURRY SAUCE

3 tbsp vegetable oil
2 large onion chopped
5 cloves garlic minced
1 tbsp ginger minced
1 tsp turmeric
2 tsp garam masala
2 tsp coriander ground
2 tsp cumin ground
2 tsp chili powder
14 oz fire roasted tomatoes
1 cup tomato sauce
1.5 cups half and half
1 tsp salt or to taste
2 tbsp butter unsalted
3 tbsp cilantro fresh, chopped for garnish

Instructions

1. Combine the first seven ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.
2. Turn your Instant Pot to the sauté setting.
3. Add the vegetable oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin, and chili powder. Stir and cook for 3 to 5 minutes, until the onion softens.
4. Add the tomatoes, tomato sauce and stir. Add the chicken to the Instant Pot, including all the yogurt marinade and stir.
5. Close the lid and set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
6. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes.
7. Carefully unlock and remove the lid from the instant pot. Add the half and half, salt and butter and give it a good stir. The butter is added to smooth the sauce.
8. Garnish with cilantro and serve warm over cooked rice with naan bread or roti.

Instant Pot Chicken Tikka Masala0 1

Instant Pot Chicken Tikka Masala

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 lb chicken thighs
  • 1.5 cups plain Greek yogurt
  • 3 tbsp lemon juice
  • 1 tbsp garam masala
  • 1 tbsp ginger minced
  • 5 cloves garlic minced
  • 1 tsp salt
  • CURRY SAUCE
  • 3 tbsp vegetable oil
  • 2 large onion chopped
  • 5 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp coriander ground
  • 2 tsp cumin ground
  • 2 tsp chili powder
  • 14 oz fire roasted tomatoes
  • 1 cup tomato sauce
  • 1.5 cups half and half
  • 1 tsp salt or to taste
  • 2 tbsp butter unsalted
  • 3 tbsp cilantro fresh, chopped for garnish

Instructions

1. Combine the first seven ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 30 minutes up to 48 hours.
2. Turn your Instant Pot to the sauté setting.
3. Add the vegetable oil, onion, garlic, ginger, turmeric, garam masala, coriander, cumin, and chili powder. Stir and cook for 3 to 5 minutes, until the onion softens.
4. Add the tomatoes, tomato sauce and stir. Add the chicken to the Instant Pot, including all the yogurt marinade and stir.
5. Close the lid and set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
6. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes.
7. Carefully unlock and remove the lid from the instant pot. Add the half and half, salt and butter and give it a good stir. The butter is added to smooth the sauce.
8. Garnish with cilantro and serve warm over cooked rice with naan bread or roti.