Tikka Masala is one of the most beloved and flavorful dishes in Indian cuisine, typically made with marinated chicken cooked in a rich, spiced tomato sauce. With the convenience of an Instant Pot, you can bring this dish to your table in a fraction of the time without compromising on flavor. This Instant Pot Chicken Tikka Masala recipe is an easy-to-follow guide that will have you savoring the delicious flavors of this classic in under an hour.
Ingredients:
For the Chicken Marinade:
- 500g (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp chili powder
- Salt to taste
For the Sauce:
- 2 tbsp olive oil or ghee
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut milk (for a dairy-free version)
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1/2 tsp chili powder (adjust based on heat preference)
- 1/2 tsp ground turmeric
- Salt and pepper to taste
- 1/2 cup water or chicken broth (for desired consistency)
- Fresh cilantro for garnish
Instructions:
1. Marinate the Chicken:
- In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, ground coriander, garam masala, cumin, turmeric, chili powder, and salt.
- Add the chicken pieces and toss them in the marinade, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 30 minutes (preferably 1–2 hours) to allow the flavors to meld.
2. Prepare the Instant Pot:
- Turn on the Instant Pot and select the “Sauté” function. Add the olive oil or ghee and let it heat up.
- Once the oil is hot, add the chopped onions and sauté for about 3-4 minutes, or until they become soft and golden brown.
- Stir in the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
3. Cook the Chicken:
- Add the marinated chicken pieces to the pot and sauté them for about 5-7 minutes until they are lightly browned on all sides.
- Stir in the crushed tomatoes, garam masala, cumin, chili powder, turmeric, and salt. Mix well to combine.
- Pour in the water or chicken broth and give everything a final stir.
4. Pressure Cook:
- Close the Instant Pot lid and set the valve to “Sealing.” Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 8 minutes.
- Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully perform a quick release to let out the remaining pressure.
5. Finish the Sauce:
- Open the lid and stir in the heavy cream or coconut milk. Adjust the seasoning with salt and pepper as needed. If you prefer a thicker sauce, you can turn on the “Sauté” function again and cook the sauce for a few more minutes until it reaches your desired consistency.
- Garnish with freshly chopped cilantro.
6. Serve:
- Serve the Instant Pot Chicken Tikka Masala with steamed basmati rice, naan bread, or a side of roasted vegetables.
- Enjoy the rich, creamy, and aromatic flavors of this classic Indian dish made in the convenience of your Instant Pot!
Tips:
- Marinate Longer for Best Flavor: The longer the chicken marinates, the more flavorful it will be. Aim for at least 1 hour, but you can marinate it overnight for even better results.
- Spice Levels: Adjust the amount of chili powder and garam masala to suit your heat preference. For a milder version, reduce the chili powder.
- Vegetarian Option: Replace chicken with paneer (Indian cottage cheese) or tofu for a vegetarian version. The cooking time may be reduced by a few minutes.
Conclusion:
This Instant Pot Chicken Tikka Masala recipe brings the incredible flavors of the traditional dish into your kitchen in just a fraction of the time. With simple ingredients and a few easy steps, you’ll have a rich and aromatic curry ready to enjoy. Whether you’re cooking for a family dinner or hosting a gathering, this dish is sure to impress!
