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Chicken Tikka Masala

The classic Indian dish in an Instapot
Prep Time1 hr 15 mins
Cook Time10 mins
Course: Main Course
Cuisine: Indian
Keyword: Masala
Servings: 6
Calories: 460kcal

Equipment

Ingredients

Marinade

  • 1 lb  Boneless Skinless Chicken Breasts (up to 2lb, you'll have plenty of sauce)
  • 1 tbsp Garam Masala
  • 1 tbsp Lemon Juice
  • 1 Cup Plain 2% fat Greek Yogurt (Can use Indian Yogurt 2% or Whole)
  • 1 tsp Black Pepper (Can use powdered black pepper)
  • 1/4 tsp Ground Ginger (Squeeze ginger is fine)

Sauce

  • 15 oz Canned Tomato Sauce or Puree
  • 5 cloves Minced Garlic (Jar minced garlic is fine, use about 2 tbsp)
  • 4 tsp Garam Masala
  • ½ tsp Paprika
  • ½ tsp Turmeric
  • ½ tsp Salt
  • ¼ tsp Cayenne
  • 1 cup Heavy Whipping Cream (Added last after pressure cooking)
  • ¼ cup Fresh Chopped Cilantro Complete Optional (And I never use it)

Instructions

Marinating the Chicken

  • Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

Pressure Cooker (Saute)

  • Pressure cooker saute mode: Select the saute mode on the pressure cooker for medium (normal) heat. When it has reached temperature, add chicken chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.

Pressure Cooker (High Pressure)

  • Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure when it completes.

Pressure Cooker (Saute)

  • Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
    Serve with basmati rice or naan. Garnish with cilantro.

Notes

I have found that post cooking, this tastes better the next day. I also routinely make this dish and vacuum seal/freeze portion sizes which can then be boiled for 15 mins to heat up and taste great.