Instant Pot Chicken Tikka Masala

Stanley Yang

Stanley Yang

about 1 year ago

This easy and flavorful Instant Pot Chicken Tikka Masala is made with tender chicken cooked in a creamy tomato-based sauce with aromatic spices. Perfect for a quick weeknight dinner!

Cooking Time

30 minutes

Serving Size

4

Nutrition Per Serving

Cal

450

Protein

43g

Fat

25g

Sat Fat

12g

Carbs

14g

Chole

175mg

Fiber

2g

Sugar

7g

Sodium

700mg

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 1 tbsp garam masala
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • Cooked rice, for serving

Instructions

  • In a large bowl, whisk together the yogurt, garam masala, paprika, cumin, turmeric, coriander, cayenne pepper, and salt. Add the chicken and toss to coat.
  • Press the sauté button on the Instant Pot and add the olive oil. Once hot, add the onion and cook until softened, about 3 minutes. Add the garlic and ginger and cook for another minute.
  • Add the chicken and any remaining marinade to the Instant Pot, along with the diced tomatoes. Stir to combine.
  • Secure the lid and set the pressure release valve to sealing. Select the manual or pressure cook button and set the cook time for 8 minutes at high pressure.
  • Once the cook time is up, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  • Stir in the heavy cream and cilantro. Serve over cooked rice.

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