Easiest Chicken Tikka Masala (Instant Pot)
Love chicken tikka masala but hate the long cook time? This Easiest Chicken Tikka Masala made in the Instant Pot is the best shortcut! It’s rich, creamy, and ready in under 30 minutes.
Servings: 4 servings
Ingredients
- 2 tablespoons butter
- 1 onion thinly sliced
- 1 tablespoon freshly grated ginger or 1/2 teaspoon ground ginger
- 1 tablespoon minced garlic
- 2 tablespoons garam masala
- 1 teaspoon ground cumin
- ¼-½ teaspoon cayenne pepper to taste
- 1 teaspoon salt or to taste
- 2 ½ pounds boneless skinless chicken thighs or breasts cut into 2-inch pieces
- 1 15-ounce can tomato sauce
- ½ cup heavy cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Set an electric pressure cooker to the sauté function. Add the butter and onions and cook until softened. Stir in the ginger, garlic, garam masala, cumin, cayenne and ½ teaspoon salt. Cook about 30 seconds, until fragrant.
- Add the chicken, tomato sauce, 1/2 teaspoon salt and ¼ cup cream to the pot and stir to combine.
- Cover and set to pressure cook at high pressure for 8 minutes. Release the pressure manually.
- Scoop the chicken out of the pot with a slotted spoon (cover to keep warm). Add the remaining ¼ cup cream to the sauce in the pot. Press the sauté or reduce button. Let the sauce simmer until slightly reduced and thickened, 8 – 10 minutes.
- Add the chicken back to the pot. Add the cilantro and stir to combine.
- Serve in bowls over rice or with naan flatbread on the side.
Notes
Serve with a side of rice, mango chutney, and garlic naan.
Nutrition
Calories: 460kcal | Carbohydrates: 3g | Protein: 56g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 311mg | Sodium: 855mg | Potassium: 745mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg
