Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala

from spicecravings.com
40 min
6 servings

Instant Pot Chicken Tikka Masala is an easy one-pot pressure cooker recipe for an iconic Indian curry in which marinated chicken is cooked in a creamy tomato sauce.

Ingredients

  • 1½ lbs. boneless skinless chicken (breast or thighs)
  • 2 tablespoons plain Greek yogurt
  • 2 teaspoon garlic (2-3 cloves, crushed or grated)
  • 2 teaspoon ginger (½-inch piece, crushed or grated)
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 1½ teaspoons Kashmiri red chili powder ((or Paprika))
  • 1 teaspoon garam masala
  • 1 teaspoons coriander powder
  • 2 teaspoons lime juice (: juice of 1/2 lime)
  • 1 tablespoon olive oil
  • 1 medium onion (coarsely chopped/sliced)
  • 1 tablespoon ginger (3/4 inch piece, crushed or grated)
  • 1 tablespoon garlic (3 cloves, crushed or grated)
  • ⅓ cup cashews
  • 1 can diced tomatoes ((14.5 oz can), or, 3-4 medium ripe fresh tomatoes )
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 2 teaspoon garam masala
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1½ teaspoons Kashmiri red chili powder ((or paprika))
  • ¼-½ teaspoon cayenne ((optional, skip for mild curry))
  • ¼ teaspoon cardamom powder (5-6 pods, de-seeded and crushed)
  • 3 tablespoons plain full-fat greek yogurt
  • ½ cup water
  • ¼ cup heavy whipping cream (add to taste)
  • 2 teaspoons dried fenugreek (Kasoori Methi)
  • 1 teaspoon agave ((or honey/sugar), adjust as needed)
  • 2 tablespoons chopped cilantro ( for garnish)

Directions

  1. 1

    Combine all ingredients listed under "Marinade" and toss the chicken in it until well coated. Refrigerate it while you prepare the sauce.

  2. 2

    Turn the Instant Pot on SAUTE high mode. When the display reads "hot", add olive oil.  Add chicken and cook for one minute on each side. By doing this, we seal the marinade flavors. Remove the chicken and keep aside.

  3. 3

    Add onion, ginger, garlic and cashews, and sauté for one minute. Add tomatoes, salt, spices, yogurt and sauté for 30 seconds. Add water and stir. Turn off Saute.

  4. 4

    Place the chicken back in the pot. Close lid and pressure cook on high pressure, 8 mins for chicken breast, or 6 mins if using thighs. If using Instant Pot DUO, Turn vent to SEALING.

  5. 5

    Wait 5 minutes, then release the pressure manually by following your cooker's instructions. Open lid after pin drops.

  6. 6

    Remove chicken and dice into bite-size cubes. Using an immersion blender, puree the sauce to a smooth consistency. Add chicken pieces, dried fenugreek and simmer on saute for 2-3 minutes. Add agave or honey to balance the flavors, and garnish with cilantro.

  7. 7

    If you like your tikka masala extra creamy, add 3-4 tablespoons heavy cream and simmer for 2-3 minutes.

  8. 8

    Marinate the chicken and refrigerate while you prep the ingredients for the sauce.