Instant Pot Chicken Tikka Masala Recipe
This easy Instant Pot Chicken Tikka Masala is bursting with flavor and so tasty.
Servings: 4
Calories: 946kcal
Equipment
Ingredients
- 7 ounces plain Greek Yogurt fat free
- 1 Tablespoon Garam Masala
- 1 Tablespoon Lemon Juice
- 1 teaspoon black pepper
- ¼ teaspoon ground ginger
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
Sauce
- 15 ounces tomato sauce or puree
- 5 cloves garlic minced
- 4 teaspoons garam masala
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon cayenne
- 1 cup heavy whipping cream add last
Serve with:
- 2 cups white rice cookied
- 2 naan bread
- 2 Tablespoons fresh cilantro
Instructions
- Marinate the chicken first by combining the yogurt, Garam Masala, lemon juice, pepper, and ginger in a Ziploc gallon size freezer bag. Add chicken chunks and coat with the marinade. Zip it up and let it sit in the refrigerator for at least 1 hour.
- Select the SAUTE mode on the Instant Pot. When it is hot, add the marinaded chicken to the pot. Saute until the chicken is cooked on all sides, stirring occasionally. Turn off the SAUTE mode.
- Add all of the sauce ingredients except the cream to the pressure cooker and stir. Secure and seal the lid. Select MANUAL or PRESSURE COOK and set the timer to cook for 10 minutes. Turn the knob to VENTING when done to release the pressure.
- Push SAUTE on the Instant Pot. When it gets hot, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
- Serve with white rice or naan. Garnish with cilantro.
Notes
Serve with white rice or Naan bread, and garnish with cilantro.
Nutrition
Calories: 946kcal | Carbohydrates: 116g | Protein: 44g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 162mg | Sodium: 1451mg | Potassium: 937mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1483IU | Vitamin C: 13mg | Calcium: 188mg | Iron: 2mg