Instant Pot Chicken Tikka Masala
There's nothing like mixing things up when it comes to feeding your family, and our Instant Pot Chicken Tikka Masala is an easy recipe to try!
Servings: 8
Calories: 440kcal
Ingredients
- 5 skinless and boneless chicken thighs
- 2 cups plain milk yogurt divided
- 3 teaspoons grated ginger
- 3 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 1 tablespoon garam masala
- 5 cardamom pods or 1 tablespoon ground cardamom
- 1 teaspoon red pepper flakes
- 1 tablespoon + 1 teaspoon sea salt or Kosher salt
- 1 teaspoon brown sugar
- 2 tablespoons vegetable coconut, or canola oil
- 1 large sweet onion
- 5 large garlic cloves
- 3 tablespoons tomato paste
- 1 can 28-ounce crushed tomatoes
- 1 cup half and half
- 1 cup heavy cream
- 1/2 cup cilantro
- 2 1/2 cups Basmati rice
- 3 cups chicken stock
Instructions
- This recipe is made in two stages. First, let's get the chicken ready for an overnight marinade. Rinse and pat dry the chicken and cut each chicken thigh into quarters.
- Add turmeric, cumin, coriander, garam masala, cardamom, and sea salt into a bowl. Mix well. Place the chicken into a bowl and toss with half of the seasoning mixture. Add one and a half cups of yogurt and toss again, ensuring the chicken is completely covered with the yogurt. Place plastic wrap over the bowl and chill in the fridge overnight.
- Remove the lid from the Instant Pot and select the Saute function. Add vegetable oil; when the oil is hot, add the onions, garlic, and ginger. Stir until the onions begin to soften in about five minutes.
- Add the tomato paste and crushed tomatoes, the remaining half-cup of yogurt, half and half, heavy cream, brown sugar, and the remaining seasoning. Stir the mixture well.
- Continue to cook, using the Saute setting, the mixture for another ten minutes.
- Using a wand mixer (or ladle the mixture into a blender), mix until it is a smooth consistency.
- If you used a blender, pour the mixture into the Instant Pot.
- Add the chicken pieces without shaking off any excess yogurt.
- Place the lid on the Instant Pot and lock it into place. Select the Meat function and cook with high pressure for 8-minutes.
- While the chicken is cooking, prepare the basmati rice following the cooking instructions. Instead of using water to cook the rice, I recommend using chicken stock instead of water.
- After the 8-minute timer expires, allow the Instant Pot to naturally release, it should take about 10-12 minutes.
- When the rice is finished cooking, fluff the rice with a fork and add half of the cilantro to the Chicken Tikka Masala. Reserve the remaining cilantro for garnish.
- Serve in bowls and top with torn cilantro leaves.
Nutrition
Serving: 8g | Calories: 440kcal | Carbohydrates: 58g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 242mg | Potassium: 438mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1035IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 2mg