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.
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
2tablespoonsbutter
1onion, thinly sliced
1tablespoonfreshly grated ginger , or 1/2 teaspoon ground ginger
1tablespoonminced garlic
2tablespoonsgaram masala
1teaspoon ground cumin
¼-½teaspooncayenne pepper, to taste
1teaspoonsalt, or to taste
2 ½poundsboneless skinless chicken thighs or breasts, cut into 2-inch pieces
115-ounce can tomato sauce
½cup heavy cream
2tablespoonschopped 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.