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Instant Pot Chicken Tikka Masala 700px Preppy Kitchen-1
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Instant Pot Chicken Tikka Masala

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.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4 - 6 servings
Calories 389kcal

Ingredients

  • 2 tsp. curry powder
  • 2 tsp. garam masala
  • 2 tsp. kosher salt plus additional to taste
  • 1 tsp. smoked paprika
  • 1 tsp. cumin
  • 1/2 tsp. black pepper
  • lb. boneless skinless chicken breasts cut into 1-inch cubes
  • 2 Tbsp. minced fresh garlic
  • 2 Tbsp. minced fresh ginger
  • 4 Tbsp. coconut oil or ghee
  • cups chopped yellow onion
  • 1 Tbsp. tomato paste
  • 2 to 3 Tbsp. water as needed
  • 2 cups crushed tomatoes
  • ½ cup coconut milk
  • ½ cup whole milk yogurt optional
  • 1 to 2 Tbsp. honey
  • Cooked rice or cauliflower rice to serve
  • Cilantro leaves and lime wedges for 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.

Nutrition

Serving: 2cups | Calories: 389kcal | Carbohydrates: 28g | Protein: 42g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 1369mg | Potassium: 1367mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1045IU | Vitamin C: 22mg | Calcium: 148mg | Iron: 5mg