Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala

from wellplated.com
Main Course
355 kcal / serving

Instant Pot Chicken Tikka Masala. A healthy, easy version of authentic Indian chicken tikka masala made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too!

Ingredients

  • 2 poundsboneless skinless chicken breasts (cut into bite-size pieces)
  • 1 ½ teaspoonskosher salt (divided)
  • 1 tablespoonunsalted butter (or coconut oil, ghee, or extra-virgin olive oil...i do think the butter is worth it here!)
  • 1 smallyellow onion (finely chopped)
  • 3 largecloves garlic (minced (about 1 tablespoon))
  • 1 tablespoonminced fresh ginger
  • 1 tablespoongaram masala
  • 1 teaspoonground chili powder
  • 1 teaspoonground cumin
  • 1 teaspoonground turmeric
  • ¼ teaspoonground cayenne (use more if you like the dish spicy)
  • 1 canno salt added tomato sauce ((8 ounces))
  • 1 canlight coconut milk ((14 ounces))
  • ¾ cupfrozen peas
  • ½ cupplain nonfat greek yogurt
  • prepared brown rice (or naan, for serving)
  • fresh cilantro (for serving)

Directions

  1. 1

    Season the chicken with 1 teaspoon kosher salt and set aside.

  2. 2

    Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.

  3. 3

    Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often,  just until the outsides start to brown, about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.

  4. 4

    Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.