Instant Pot Tikka Masala Recipe

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

1½ tablespoon ghee

1 pound (450 to 500 grams) chicken (boneless, diced to ¾ inch or veggies, paneer, tofu, refer variations in the post)

¼ cup (60 ml) Greek yogurt ( (strained yogurt)

1 teaspoon ginger (grated)

1 teaspoon garlic (grated)

1 tablespoon lemon juice

½ teaspoon salt

½ to 1 teaspoon Kashmiri red chili powder ( (use less for low heat)

1 teaspoon garam masala

1½ tablespoons oil (or ghee)

1½ cups (175 grams, 1 medium) yellow (or white onion fine chopped)

1 inch (10 grams) ginger (peeled and sliced)

4 to 5 (10 grams) large garlic (cloves)

1 teaspoon salt

1 pound (450 to 500 grams) ripe tomatoes (or 1 cup, 8 oz. tomato puree or ⅓ cup tomato paste or 14 oz. can peeled tomatoes)

1 teaspoon Kashmiri red chili powder (reduce for low heat, double for medium heat)

1½ teaspoon garam masala ( (divided, 1 + ½, adjust to taste)

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon sugar ( (adjust to taste)

¼ cup water

1 tablespoon kasuri methi (dried fenugreek leaves)

½ cup heavy cream (/whipping cream (or coconut cream or cashew/almond cream, read notes)

2 tablespoons coriander leaves ( (fine chopped, optional)

Directions

Marinate chicken with the ingredients mentioned under “to marinate”. Cover and rest in the refrigerator for at least 30 mins to overnight.

Add ghee/oil to the steel insert of the instant pot and press saute button. Spread it all over the pot. When the ghee is hot, transfer the chicken and spread it to a single layer.

Let cook for 2 to 3 mins and stir to turn the pieces to the other side. Cook for another 2 to 3 mins, until the spices begin to brown slightly. Press cancel and remove the chicken to a bowl. It’s alright if the chicken is slightly undercooked.

Pour 2 to 3 tablespoons of water and deglaze the pot well. Pour the liquid over the chicken.

Add the rest of the ghee or oil and add onions, salt, ginger and garlic. Saute for 3 to 4 mins. If you want you may saute until golden.

Stir in the tomatoes and all the ground spices – chili powder, 1 tsp garam masala, coriander powder and cumin. Pour water.

Secure the lid and pressure cook for 10 mins. Release the pressure slowly and blend the sauce with a hand/stick blender to a smooth or coarse sauce. Pour the deglazed liquid to the IP and simmer the sauce for 5 mins, until thick.

Add the chicken & mix well. Cook for 3 mins until the chicken is fully cooked through and tender.

Add kasuri methi, sugar, more salt & garam masala if required (taste test first). Press cancel and stir in the cream. Garnish Instant Pot Tikka Masala with chopped coriander leaves.

Nutrition

• Calories: 508 kcal
• Total Fat: 39 g
• Saturated Fat: 15 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.1 g
• Cholesterol: 129 mg
• Sodium: 1001 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 25 g