Instant Pot Chicken Tikka Masala
A quick and flavorful Indian curry made in the pressure cooker with tender chicken and a creamy tomato sauce.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
Scale
- 1.5 lbs boneless chicken thighs, cut into chunks
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tbsp garam masala
- 1 tbsp grated ginger
- 3 cloves garlic, minced
- 1 large onion, diced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- Fresh cilantro for garnish
Instructions
- Mix yogurt, lemon juice, 1 tbsp garam masala, ginger, and garlic in a bowl. Add chicken and marinate for 15 minutes.
- Set Instant Pot to sauté mode. Heat oil and cook onions until soft.
- Add marinated chicken and cook for 3 minutes.
- Stir in crushed tomatoes, salt, turmeric, cumin, and paprika.
- Close lid, set to high pressure for 10 minutes. Quick release pressure.
- Stir in cream or coconut milk. Simmer for 2 minutes.
- Garnish with cilantro and serve with rice or naan.
Notes
- For extra spice, add 1/2 tsp cayenne pepper.
- Use full-fat yogurt for best results.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg