Kloosterpot

Instant Pot Chicken Tikka Masala

Name: Instant Pot Chicken Tikka Masala
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 pounds chicken (skinless and boneless, I used both chicken breast and thighs, cut into cubes); 1½ cups plain yogurt (I used Greek); 3 tablespoons lemon juice (freshly squeezed); 1 tablespoon garam masala; 1 tablespoon ginger (minced); 5 cloves garlic (minced); 1 teaspoon salt; 3 tablespoons vegetable oil; 2 large onions (chopped); 5 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 1 teaspoon turmeric; 2 teaspoons garam masala; 2 teaspoons coriander (ground); 2 teaspoons cumin (ground); 2 teaspoons chili powder; 14 ounces fire roasted tomatoes (or regular diced tomatoes); 2 cups tomato sauce (or passata); ½ to 1 cup half and half; 1 teaspoon salt (or to taste); 2 tablespoons butter (unsalted); 3 tablespoons cilantro (fresh, chopped for garnish)

6 servings

servings

10 minutes

active time

1 hour 30 minutes

total time

Start Cooking

Ingredients

2 pounds chicken (skinless and boneless, I used both chicken breast and thighs, cut into cubes)

1½ cups plain yogurt (I used Greek)

3 tablespoons lemon juice (freshly squeezed)

1 tablespoon garam masala

1 tablespoon ginger (minced)

5 cloves garlic (minced)

1 teaspoon salt

3 tablespoons vegetable oil

2 large onions (chopped)

5 cloves garlic (minced)

1 tablespoon fresh ginger (minced)

1 teaspoon turmeric

2 teaspoons garam masala

2 teaspoons coriander (ground)

2 teaspoons cumin (ground)

2 teaspoons chili powder

14 ounces fire roasted tomatoes (or regular diced tomatoes)

2 cups tomato sauce (or passata)

½ to 1 cup half and half

1 teaspoon salt (or to taste)

2 tablespoons butter (unsalted)

3 tablespoons cilantro (fresh, chopped for garnish)

Directions

Marinate chicken.

Combine all the chicken tikka 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.

Turn on the Instant Pot.

Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)

Cook the onion with spices.

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.

Finish making the curry sauce.

Add the fire roasted tomatoes, tomato sauce and stir.

Add chicken and cook.

Add the chicken to the Instant Pot, including all the yogurt marinade and stir. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 5 minutes.

Open Instant Pot.

Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.

Finish making the chicken tikka masala.

Add the half and half, salt and butter and give it a good stir. The butter is added to smooth the sauce.

Serve.

Garnish with cilantro and serve warm over cooked rice with naan or roti.

Nutrition

Serving Size

Calories

327 kcal

Total Fat

18 g

Saturated Fat

8 g

Unsaturated Fat

9 g

Trans Fat

0.2 g

Cholesterol

74 mg

Sodium

1361 mg

Total Carbohydrate

19 g

Dietary Fiber

4 g

Total Sugars

9 g

Protein

22 g