Instant Pot® Chicken Tiki Masala Recipe

It’s Indian cuisine for dinner tonight. This Instant Pot tiki masala is a delicious take on one of my favorite Indian dishes. The traditional tikka masala is made of marinated tender chicken chunks (in a yogurt marinade) with a spicy creamy tomato sauce. Indian cooking uses aromatic spices, and a little bit goes a long way. All these spices should be pretty easy to find at your local grocery store. This instant pot chicken tikka masala recipe has a spice blend that makes this dish very flavorful. Don’t let the ingredients lit fool you, this is an easy recipe and the best part is the cooking time is only 10 minutes.

What is an Instant Pot?

An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!

Ingredients

• 1 cup Greek yogurt
• 1 tablespoon fresh ginger, grated
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• Sea salt and black pepper, to taste
• 2 lbs. boneless skinless chicken breasts, cut into bite-sized smaller pieces
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 3-4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium jalapeño, finely diced
• 1 tablespoon tomato paste
• 1 28-oz container crushed tomatoes
• 1 tablespoon garam masala
• 2 teaspoons honey, preferably local
• ½ cup heavy cream, room temperature
• 3 tablespoons fresh cilantro leaves, chopped
• 3 cups cooked basmati rice, to serve

Equipment

• Instant Pot®
• Cutting Board and knife

Instructions

1. Combine the Greek yogurt, ginger, garlic powder, cumin, coriander, and cayenne pepper in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.
2. Add chicken to yogurt mixture and stir until coated. Marinate at room temperature for up to one hour or cover and refrigerate overnight. (If refrigerating, set on counter for 30 minutes to one hour before adding to the Instant Pot®).
3. Add the olive oil to the Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
4. Once hot, add onion, garlic, ginger, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until fragrant and the onions are soft.
5. Add the tomato paste, crushed tomatoes, garam masala, and honey. Stir to combine and cook for 1-2 minutes, or until heated through. Push the “Keep Warm/Cancel” button to turn off the Sauté mode.
6. Add the marinated chicken to the Instant Pot® and add the lid. Lock the lid into place and set the vent to “Sealing.” Select the “Manual” button and adjust to the “High” setting, if necessary. Set cook time to 10 minutes.
7. When cook time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release on any remaining pressure. 
8. To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot® to warm it up a bit before adding it to the soup. Stir to combine.
9. Taste and adjust seasonings, as needed. Serve the finished product immediately topped with chopped cilantro and with some basmati rice on the side. Enjoy! 

Storage Instructions

Store any leftovers in an airtight container and refrigerate for up to 4 days.

You May Also Like 

• Instant Pot Sesame Garlic Chicken Wings
• Instant Pot Carnitas Bowls

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