Name: Creamy Instant Pot Chicken Tikka Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: indian
Ingredients: 1.5 pounds boneless skinless chicken thighs or breasts; 1/2 cup plain yogurt; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons garam masala; 1 teaspoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/4 to 1/2 teaspoon cayenne pepper; 1 large onion, finely chopped; 1 (15 ounce) can tomato sauce or crushed tomatoes; 1 cup full-fat coconut milk; 2 tablespoons olive oil or ghee; Salt and pepper to taste; Fresh cilantro and lemon juice for garnish

Description

This creamy Instant Pot Chicken Tikka Masala offers a lighter twist on the classic Indian curry using coconut milk for richness and an efficient one-pot cooking process. Perfect for busy weeknights, it delivers tender chicken and aromatic spices in under 30 minutes.

Ingredients

Scale

1.5 pounds boneless skinless chicken thighs or breasts

1/2 cup plain yogurt

3 cloves garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons garam masala

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/4 to 1/2 teaspoon cayenne pepper

1 large onion, finely chopped

1 (15 ounce) can tomato sauce or crushed tomatoes

1 cup full-fat coconut milk

2 tablespoons olive oil or ghee

Salt and pepper to taste

Fresh cilantro and lemon juice for garnish

Instructions

1. Cut chicken into bite-sized pieces and toss with yogurt, garlic, ginger, garam masala, paprika, and salt. Let marinate for at least 15 minutes.

2. Select the Sauté setting on the Instant Pot and heat oil or ghee. Add onion and cook until golden, then stir in garlic and ginger for 1 minute.

3. Add cumin, turmeric, paprika, and additional garam masala, toasting the spices for 30 seconds.

4. Pour in tomato sauce, scrape up browned bits, then add marinated chicken and 1/2 cup water, stirring to combine.

5. Secure the lid and pressure cook on high for 8 minutes, then allow a natural release for 10 minutes before venting remaining steam.

6. Switch to Sauté (Low) and stir in coconut milk, simmering for 2–3 minutes until sauce is creamy and heated through.

7. Taste and adjust seasoning with salt, pepper, or extra spices, then serve over basmati rice or with naan, garnished with cilantro and lemon juice.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: main course
Method: pressure cooking
Cuisine: indian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5
Sodium: 600
Fat: 28
Saturated Fat: 18
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 20
Fiber: 3
Protein: 30
Cholesterol: 90

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