25-Minute Instant Pot Chicken Tikka Masala
Craving the warm, aromatic flavors of a classic Chicken Tikka Masala but short on time? The Instant Pot is your secret weapon! This recipe delivers that signature creamy, tomato-based sauce and tender chicken you love, all in one pot and in just 25 minutes. It’s the perfect, soul-warming weeknight meal that tastes like it simmered for hours.
Ingredients
• For the Chicken & Sauce
• 1 lb / 450g boneless, skinless chicken breast, cut into 1-inch cubes
• 3 tbsp / 45g butter
• 1 small onion, finely chopped
• ½ cup / 75g yellow bell peppers, finely chopped
• 4 garlic cloves, crushed
• 2 tsp / 6g fresh ginger, grated
• 1 cup / 240g tomatoes, roughly chopped
• ½ cup / 120ml chicken or vegetable stock
• ½ cup / 120ml full-fat coconut cream
• For the Spice Blend
• 2 tsp / 4g coriander powder
• 1 tsp / 2g cumin powder
• 1 tsp / 2g garam masala
• ½ tsp / 1g turmeric powder
• 1 tbsp / 7g cayenne pepper (adjust to taste)
• 1 tsp / 6g salt
Instructions
1. Directions
2. Select the ‘Sauté’ function on your Instant Pot. Once hot, add the butter to the inner pot to melt. Add the chopped onion and bell peppers, cooking for 3-4 minutes until softened, stirring frequently.
3. Stir in the crushed garlic and grated ginger and cook for another minute until fragrant. Add all the spices (coriander, cumin, garam masala, turmeric, cayenne, and salt) and stir constantly for 30 seconds to toast them and deepen their flavor.
4. Press ‘Cancel’ to turn off the Sauté function. Pour in the stock and scrape the bottom of the pot with a wooden spoon to deglaze, ensuring no bits are stuck. Add the cubed chicken and chopped tomatoes. Do not stir.
5. Secure the lid, set the steam release handle to the ‘Sealing’ position, and cook on high pressure. Select the ‘Poultry’ or ‘Pressure Cook’ button and set the timer for 7 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam. Carefully open the lid.
7. Stir in the coconut cream until the sauce is smooth and creamy. Let it rest for a few minutes to thicken slightly. Serve hot with rice or naan bread.
Nutritional Information
• Per Serving
• Calories: 299
• Total Fats: 18.8g
• Net Carbs: 5.4g
• Protein: 25.8g
• Fiber: 1.8g
Pro Tips
• Pro-Tips for Perfect Tikka Masala
• For extra tender and flavorful chicken, marinate the cubes for 15-30 minutes in a mix of yogurt, lemon juice, and a teaspoon of the spice blend before cooking.
• Always deglaze the pot with your stock after sautéing. This lifts all the flavorful browned bits from the bottom and is crucial for preventing the ‘Burn’ notice on your Instant Pot.
• One tablespoon of cayenne pepper creates a very spicy dish. For a mild-to-medium heat, start with just ½ teaspoon and adjust to your preference after cooking.
• For a richer, more traditional flavor, you can substitute the coconut cream with an equal amount of heavy whipping cream.
FAQ
Q: Can I make this chicken tikka masala less spicy
A: Yes, for a mild-to-medium heat, start with just ½ teaspoon of cayenne pepper instead of the full tablespoon. You can adjust the spice level to your preference after cooking.
Q: What can I substitute for coconut cream in this recipe
A: For a richer and more traditional flavor, you can replace the coconut cream with an equal amount of heavy whipping cream.
Q: How do I prevent the Instant Pot ‘Burn’ notice
A: After sautéing the aromatics and spices, it is crucial to pour in the stock and use a wooden spoon to scrape all the browned bits from the bottom of the pot. This process, called deglazing, prevents food from sticking and triggering the ‘Burn’ error.
Q: How can I make the chicken extra tender
A: For more tender and flavorful chicken, you can marinate the cubes for 15-30 minutes in a mix of yogurt, lemon juice, and a teaspoon of the spice blend before you start cooking.
