This creamy, spicy, and a little bit smoky, this fast-fix Instant Pot Chicken Tikka Masala will satisfy all your cravings for exotic Indian food without having to run across town for takeout.
1½lb.boneless skinless chicken breastscut into 1-inch cubes
2Tbsp.minced fresh garlic
2Tbsp.minced fresh ginger
4Tbsp.coconut oil or ghee
1½cupschopped yellow onion
1Tbsp.tomato paste
2 to 3Tbsp.wateras needed
2cupscrushed tomatoes
½cupcoconut milk
½cupwhole milk yogurtoptional
1 to 2Tbsp.honey
Cooked rice or cauliflower riceto serve
Cilantro leaves and lime wedgesfor garnish
Instructions
Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside.
Toss chicken, garlic, and ginger with 2 tablespoons curry mixture in a medium bowl; set aside.
Set InstantPot to saute. Add oil or ghee.
Add onion to Instant Pot; sprinkle with remaining curry mixture.
Cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
Stir in tomato paste; cook, stirring constantly, until fragrant, about 1 minute.
Add 1 to 2 tablespoons water to InstantPot to deglaze bottom of pot, if needed. Stir to release any browned bits.
Add chicken mixture to Instant Pot. Cook 3 minutes; turn chicken, and cook 2 minutes more, stirring occasionally to prevent sticking (add more water, if needed).
Add canned tomatoes and coconut milk to InstantPot; stir to combine.
Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
Set InstantPot to cook at High Pressure for 7 minutes.
After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
Remove lid from InstantPot; Let cool 5 minutes. Stir in yogurt until smooth; add honey gradually, to taste.
Serve over rice; garnish with cilantro and lime wedges.
Notes
Check the bottom of your Instant Pot as you’re cooking—if it gets dry, gradually add water and stir to release any browned bits. This achieves two goals: it guards against burning, and incorporates all of the toasty flavors into the finished curry.
I added all the chicken in one batch; you’re just heating it up to toast the spices, instead of trying to get it browned and crispy.
Watching your carb intake? Serve this creamy curry over cauliflower rice.
Depending on your brand of curry powder, this curry can be on the mild side. Add ¼ teaspoon cayenne pepper, if desired.