New Recipes

Instant Pot Chicken Tikka Masala

Name: Instant Pot Chicken Tikka Masala
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 1 cup plain yogurt; 1 teaspoon turmeric; 2 teaspoons garam masala; 1 tablespoon lemon juice (approximately half of 1 lemon); 2 teaspoons black pepper; ¼ teaspoon dried ginger (optional); 3 large boneless, skinless chicken breasts (approximately 2 pounds, diced); ¼ cup unsalted butter (4 tablespoons, at room temperature); 1 medium white onion (diced, approximately 2 cups); 2 medium serrano chiles (minced, see Notes for temperatures); 5 cloves garlic (minced); 1 ½ tablespoons grated fresh ginger; 2 ½ tablespoons garam masala; 1 teaspoon paprika; 1 15-ounce can tomato sauce; 1 medium green bell pepper (approximately 4 ounces; seeds removed, sliced into strips); 1 tablespoon dried fenugreek leaves (optional but recommended); salt (to taste); 2 cups heavy cream (at room temperature); chopped cilantro; naan; cooked basmati rice

6 servings

servings

20 minutes

active time

2 hours 20 minutes

total time

Start Cooking

Ingredients

1 cup plain yogurt

1 teaspoon turmeric

2 teaspoons garam masala

1 tablespoon lemon juice (approximately half of 1 lemon)

2 teaspoons black pepper

¼ teaspoon dried ginger (optional)

3 large boneless, skinless chicken breasts (approximately 2 pounds, diced)

¼ cup unsalted butter (4 tablespoons, at room temperature)

1 medium white onion (diced, approximately 2 cups)

2 medium serrano chiles (minced, see Notes for temperatures)

5 cloves garlic (minced)

1 ½ tablespoons grated fresh ginger

2 ½ tablespoons garam masala

1 teaspoon paprika

1 15-ounce can tomato sauce

1 medium green bell pepper (approximately 4 ounces; seeds removed, sliced into strips)

1 tablespoon dried fenugreek leaves (optional but recommended)

salt (to taste)

2 cups heavy cream (at room temperature)

chopped cilantro

naan

cooked basmati rice

Directions

For the Marinade

In medium bowl, whisk all ingredients for marinade until combined.

Add chicken to bowl and toss to coat.

Cover and refrigerate at least 1 hour, up to overnight.

For the Instant Pot Chicken Tikka Masala

Set Instant Pot to Sauté Mode, Normal Heat. Melt butter in Instant Pot.

Add onion. Cook until softened, approximately 4 to 5 minutes.

Reduce heat to Low Heat. Add serrano chiles, garlic, and ginger. Cook approximately 10 minutes, stirring occasionally, until mixture develops a nice, even, toffee-brown color. Should mixture start to dry out or stick, add water as needed, 1 to 2 teaspoons at a time. If cooking over Normal Heat instead of Low, monitor the mixture closely, or it will burn.

Once desired color is achieved, add garam masala and paprika. Stir well. Cook 1 to 3 minutes, or until fragrant. Should mixture start to dry out or stick, add water as needed, 1 to 2 teaspoons at a time.

Add tomato sauce. Stir well.

Transfer mixture to blender and blend until smooth. See Notes for tips on blending hot liquids.

Return mixture to Instant Pot and set heat to Normal Heat. Simmer 15 to 25 minutes or until thick and paste-like.

Add chicken (and its marinade), sliced bell pepper, fenugreek leaves, and salt. Secure lid. Cook on Manual High Pressure for 6 minutes. When time is up, carefully Quick Release.

Add heavy cream. Stir until smooth. Taste and adjust seasonings, adding more salt or fenugreek leaves as necessary.

Divide into portions. Optional: Garnish with chopped cilantro. Serve over basmati rice with naan.

Nutrition

Serving Size

Calories

610 kcal

Total Fat

42 g

Saturated Fat

25 g

Unsaturated Fat

Trans Fat

0.3 g

Cholesterol

212 mg

Sodium

520 mg

Total Carbohydrate

20 g

Dietary Fiber

3 g

Total Sugars

10 g

Protein

39 g