Instant Pot Chicken Tikka Masala
If you’re craving a dish that bursts with flavor and can be whipped up in no time, look no further than this Instant Pot Chicken Tikka Masala. This recipe takes the rich, aromatic spices of traditional Indian cuisine and makes them accessible for busy home cooks. With just a handful of ingredients and the magic of the Instant Pot, you can create a meal that feels both comforting and exotic.
Imagine tender chicken simmered in a creamy, spiced sauce, served over fluffy rice or with warm naan. The best part? You can have this delicious dish on your table in under an hour. Let’s dive into why this recipe will become a staple in your kitchen!
Why You’ll Keep Making It
Instant Pot Chicken Tikka Masala is not just a delicious meal; it’s incredibly versatile. Whether you’re cooking for a family dinner, a cozy date night in, or meal prepping for the week, this dish fits the bill. The fragrant spices and creamy sauce elevate simple ingredients to a whole new level, making it a guaranteed crowd-pleaser. Plus, the ability to use frozen peas adds a pop of color and nutrition—what’s not to love?
Ingredients at a Glance
- 1 pound boneless skinless chicken breast
- 1/2 cup fat-free Greek yogurt
- 2 tablespoons garam masala, divided
- 2 teaspoons turmeric, divided
- 1 teaspoon ground ginger
- 1 teaspoon ground garlic
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 15 ounce can tomato sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 cup light coconut milk
- 2 cups frozen peas
- Minced cilantro for garnish
Kitchen Gear Checklist
- Instant Pot: The star of the show, ensuring quick cooking.
- Cutting Board: For prepping your chicken and other ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Wooden Spoon: For stirring your sauce to perfection.
- Serving Bowl: To showcase your delicious creation!
Instant Pot Chicken Tikka Masala in Steps
Step 1: Prepare the Chicken
Begin by cutting the boneless skinless chicken breast into bite-sized pieces. This helps it cook evenly and absorb the flavors of the spices.
Step 2: Marinate the Chicken
In a mixing bowl, combine the chicken pieces with 1/4 cup of Greek yogurt, 1 tablespoon of garam masala, 1 teaspoon of turmeric, ground ginger, ground garlic, lemon juice, and a pinch of salt. Mix until the chicken is well-coated. Let it marinate for at least 15 minutes while you prep the other ingredients.
Step 3: Sauté in the Instant Pot
Set your Instant Pot to the sauté function and add 1 tablespoon of olive oil. Once hot, add the marinated chicken and sauté for about 5 minutes, stirring occasionally, until lightly browned.
Step 4: Add Tomato Sauce and Spices
Pour in the 15-ounce can of tomato sauce, remaining 1 tablespoon of garam masala, remaining 1 teaspoon of turmeric, kosher salt, and cayenne pepper. Stir well to combine all the flavors.
Step 5: Pressure Cook
Secure the lid on your Instant Pot, ensuring the valve is set to sealing. Choose the manual or pressure cook setting and set the time for 10 minutes. Once the cooking time is up, allow for a natural release for 5 minutes, then perform a quick release for any remaining pressure.
Step 6: Make it Creamy
After all the pressure is released, open the lid and stir in 1 cup of light coconut milk and the 2 cups of frozen peas. Let it cook on sauté for an additional 2-3 minutes until the peas are heated through and the sauce is creamy.
Step 7: Garnish and Serve
Spoon the Instant Pot Chicken Tikka Masala into bowls and garnish with minced cilantro. Serve with rice or naan for a complete meal.
Holiday & Seasonal Touches
- Add a touch of warmth: Incorporate seasonal spices like cinnamon or cardamom for a cozy fall twist.
- Serve with festive sides: Pair with roasted vegetables or a fresh salad during holiday gatherings.
- Holiday colors: Use red and green garnishes, such as pomegranate seeds or sliced bell peppers, for a vibrant presentation.
What Not to Do
- Don’t skip the marination step! It’s crucial for infusing the chicken with flavor.
- Avoid overcooking the chicken—10 minutes on high pressure is perfect; anything longer might make it tough.
- Don’t forget to adjust the seasoning to your taste; spices can vary in strength depending on freshness.
Shelf Life & Storage
Instant Pot Chicken Tikka Masala can be stored in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it sits! For longer storage, you can freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.
Helpful Q&A
Can I use frozen chicken breast?
Yes, you can use frozen chicken breast! Just increase the cooking time to 12-15 minutes and ensure that the chicken is fully cooked before serving.
Can I make this dish spicier?
Absolutely! To amp up the heat, you can increase the cayenne pepper or add some chopped fresh chili peppers to the sauce.
Can I substitute the Greek yogurt?
If you’re looking for a dairy-free option, you can use coconut yogurt instead of Greek yogurt for marinating the chicken.
What can I serve with Chicken Tikka Masala?
This dish pairs beautifully with basmati rice, naan, or even cauliflower rice for a low-carb option. Don’t forget a side of cucumber raita or a simple salad to balance the rich flavors!
Because You Liked This
Next Steps
Now that you’ve mastered this Instant Pot Chicken Tikka Masala, it’s time to explore other delicious recipes that can be made in your Instant Pot. Consider trying out various international cuisines or experimenting with different proteins. Cooking is all about creativity, and the Instant Pot is your best friend in the kitchen.
With every spoonful of this delectable dish, you’re not just enjoying a meal; you’re taking a flavorful journey that warms the soul. So gather your ingredients, set that Instant Pot, and get ready for a culinary adventure!
Instant Pot Chicken Tikka Masala
Ingredients
Equipment
Method
- Begin by cutting the boneless skinless chicken breast into bite-sized pieces. This helps it cook evenly and absorb the flavors of the spices.
- In a mixing bowl, combine the chicken pieces with 1/4 cup of Greek yogurt, 1 tablespoon of garam masala, 1 teaspoon of turmeric, ground ginger, ground garlic, lemon juice, and a pinch of salt. Mix until the chicken is well-coated. Let it marinate for at least 15 minutes while you prep the other ingredients.
- Set your Instant Pot to the sauté function and add 1 tablespoon of olive oil. Once hot, add the marinated chicken and sauté for about 5 minutes, stirring occasionally, until lightly browned.
- Pour in the 15-ounce can of tomato sauce, remaining 1 tablespoon of garam masala, remaining 1 teaspoon of turmeric, kosher salt, and cayenne pepper. Stir well to combine all the flavors.
- Secure the lid on your Instant Pot, ensuring the valve is set to sealing. Choose the manual or pressure cook setting and set the time for 10 minutes. Once the cooking time is up, allow for a natural release for 5 minutes, then perform a quick release for any remaining pressure.
- After all the pressure is released, open the lid and stir in 1 cup of light coconut milk and the 2 cups of frozen peas. Let it cook on sauté for an additional 2-3 minutes until the peas are heated through and the sauce is creamy.
- Spoon the Instant Pot Chicken Tikka Masala into bowls and garnish with minced cilantro. Serve with rice or naan for a complete meal.
Notes
- Don't skip the marination step; it's crucial for infusing the chicken with flavor.
- Avoid overcooking the chicken; 10 minutes on high pressure is perfect.
- Adjust the seasoning to your taste; spices can vary in strength depending on freshness.
