Instant Pot Chicken Tikka Masala


Instant Pot Chicken Tikka Masala–tender bites of chicken in a tomato sauce with creamy coconut milk. We like to serve this with rice or naan bread. The sauce is so good I could drink it.

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Instant Pot Chicken Tikka Masala--tender bites of chicken in a tomato sauce with creamy coconut milk. We like to serve this with rice or naan bread. The sauce is so good I could drink it.

Instant Pot Chicken Tikka Masala

My family and I loved the Instant Pot butter chicken so much that we decided to make it’s twin sister, tikka masala. This version of tikka masala is very saucy and the base is tomato. It’s seasoned with garam masala, a blend of Indian spices. My favorite thing is the addition of coconut milk which gives the sauce a bit of creaminess. When you serve this instant pot chicken tikka masala with naan bread it sort of reminds me of an Indian version of pizza.

Some notes about the ingredients:

Garam Masala–it’s not always at every grocery store. I found mine at Smith’s (Kroger) in the spice aisle and it was the McCormick Gourmet* brand.

Chicken–I used boneless, skinless chicken thighs for this recipe. I like this choice best but you can also use chicken breasts. You can use bone-in chicken as well, although I would increase the cooking time to 15 minutes and I would remove the skin so it doesn’t get all soggy.

Coconut Milk–I used full fat coconut milk because that’s how I roll. You can also use heavy cream.

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More recipes you’ll love…

Instant Pot or Slow Cooker Butter Chicken

Instant Pot or Slow Cooker Yellow Chicken Curry

Slow Cooker Massaman Curry

Instant Pot Pepper Noodles

Make your own naan bread

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What Pressure Cooker Did You Use?

To make Instant Pot Chicken Tikka Masala I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Chicken Tikka Masala


Description

Tender bites of chicken in a tomato sauce with creamy coconut milk. We like to serve this with rice or naan bread. The sauce is so good I could drink it.


Ingredients

  • 1 Tbsp vegetable, canola or olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 1 inch piece of ginger peeled and grated or minced
  • 2 Tbsp garam masala
  • 2 tsp paprika
  • 2 tsp kosher salt
  • 1/2 cup chicken broth
  • 2 lbs boneless skinless chicken thighs, cut into bite size pieces
  • 1 (28 oz) can crushed tomatoes
  • 3/4 cup coconut milk
  • Optional: Cornstarch
  • Fresh cilantro
  • Naan bread or rice, to serve

Instructions

  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the oil. Add in the onion and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Then add in the tomato paste, ginger, 1 Tbsp garam masala, paprika, salt and chicken broth. Stir. Add in the chicken and tomatoes. Stir.
  2. Cover and secure the lid, make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes on high pressure. Allow the pressure to release naturally for at least 5 minutes and then move the valve to venting.
  3. Turn the Instant Pot to the saute setting and stir in the coconut milk. Add in the additional tablespoon of garam masala. If you want to thicken your sauce mix 2 Tbsp of cornstarch with 2 Tbsp of cold water and stir the smooth mixture into the pot. The sauce will thicken quickly. Turn your Instant Pot to the keep warm function.
  4. Serve chicken and sauce with naan bread or rice. Chop up cilantro and sprinkle it on top of each dish.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*

Garam Masala–it’s not always at every grocery store. I found mine at Smith’s (Kroger) in the spice aisle and it was the McCormick Gourmet* brand.

Chicken–I used boneless, skinless chicken thighs for this recipe. I like this choice best but you can also use chicken breasts. You can use bone-in chicken as well, although I would increase the cooking time to 15 minutes and I would remove the skin so it doesn’t get all soggy.

Coconut Milk–I used full fat coconut milk because that’s how I roll. You can also use heavy cream.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 522
  • Sugar: 6 g
  • Sodium: 981 mg
  • Fat: 12 g
  • Carbohydrates: 13 g
  • Protein: 36 g

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Post Author: Brianne Waters

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