Instant Pot Chicken Tikka Masala
A quick and easy weeknight recipe for Indian Chicken Tikka Masala you can make in your Instant Pot, with tender chicken chunks in a creamy spiced tomato sauce. Serve with buttered rice or warm naan.
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: 460 kcal, Carbohydrates: 3 g, Protein: 56 g, Fat: 23 g, Saturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 311 mg, Sodium: 855 mg, Potassium: 745 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 525 IU, Vitamin C: 1 mg, Calcium: 62 mg, Iron: 3 mg
