Description
This Instant Pot Chicken Tikka Masala recipe is a flavorful and creamy Indian-inspired curry made easy with a homemade spice mix, tender chicken breast, and a rich tomato-coconut milk sauce. Perfectly cooked in the Instant Pot, it offers an authentic taste with minimal effort and a quick cooking time.
Ingredients
Units
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Spice Mix:
- 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
Chicken and Marinade:
- 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. curry mixture (from the spice mix)
For Cooking:
- 4 Tbsp. coconut oil or ghee
- 1 1/2 cups chopped yellow onion
- 1 Tbsp. tomato paste
- 2 to 3 Tbsp. water, as needed
- 2 cups crushed tomatoes
- 1/2 cup coconut milk
- 1/2 cup whole milk yogurt (optional)
- 1 to 2 Tbsp. honey
For Serving:
- Cooked rice or cauliflower rice
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the Spice Mix: Stir together curry powder, garam masala, kosher salt, smoked paprika, cumin, and black pepper in a small bowl; set aside for use in the marinade and cooking.
- Marinate the Chicken: In a medium bowl, toss the cubed chicken breast with minced garlic, minced ginger, and 2 tablespoons of the prepared curry spice mix. Set aside to let the flavors meld.
- Heat the Instant Pot: Set the Instant Pot to sauté mode. Add the coconut oil or ghee and allow it to heat until shimmering.
- Sauté the Onion: Add the chopped yellow onion to the pot and sprinkle with the remaining curry spice mixture. Cook while stirring occasionally for about 5 minutes until the onion softens and becomes fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring constantly, for approximately 1 minute until the mixture is fragrant and well combined.
- Deglaze the Pot: Pour in 1 to 2 tablespoons of water and stir to loosen any browned bits stuck to the bottom of the pot. This adds rich flavor and prevents burning during pressure cooking.
- Cook the Chicken: Add the marinated chicken mixture to the Instant Pot. Sauté for 3 minutes, then turn the pieces over and cook for another 2 minutes while stirring occasionally. Add more water if the pot looks too dry.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk. Stir thoroughly to combine all ingredients evenly.
- Pressure Cook the Curry: Secure the Instant Pot lid and seal the valve. Set the Instant Pot to high pressure for 7 minutes.
- Release Pressure: When cooking is complete, carefully perform a manual release by turning the steam release valve to venting. Once all pressure has been released, remove the lid.
- Finish the Curry: Allow the curry to cool for 5 minutes, then stir in the yogurt until the sauce is smooth. Gradually add honey to taste to balance the flavors.
- Serve and Garnish: Plate the curry over cooked rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges for an added burst of freshness.
Notes
- Check the bottom of the Instant Pot during cooking—if it gets dry, add water gradually and stir to release browned bits to prevent burning and deepen flavor.
- The chicken is not browned beforehand as this recipe is designed to toast the spices and gently cook the chicken in the Instant Pot.
- For a lower-carb option, serve the curry over cauliflower rice instead of regular rice.
- Depending on your curry powder brand, the dish may be mild; add ¼ teaspoon cayenne pepper for extra heat if desired.
