Instant Pot Chicken Tikka Masala takes the beloved Indian restaurant classic straight to your dining room. Cozy, vibrant, and bustling with flavors, this dish is perfect for family dinners, gatherings, and not to mention, it’s a huge hit at potluck parties! You’d be thrilled to know how easy and quick it is to make. Pair it with Basmati rice or Naan bread and sit back for praises.
This whispering delight consists of juicy chicken chunks marinated in aromatic spices, simmered in rich, creamy tomato gravy. Thanks to the Instant Pot, the game of patience is no longer a struggle. Savory, spicy, yet mildly sweet, it’s comfort served in a bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 4-5 cups
So, without further ado, let’s dive into the recipe!
Ingredients & Equipment You’ll Need
- 1 lb boneless chicken breasts
- 1 can coconut milk
- 2 tbsp garam masala
- 1 cup plain yogurt
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can diced tomatoes
- 1 tbsp olive oil
- Salt to taste
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp fresh coriander (for garnish)
You’ll also need an Instant Pot, a bowl for marinating, and a good chef���s knife.
How To Make Instant Pot Chicken Tikka Masala
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Marinate the chicken with garam masala, yogurt, paprika, turmeric, cumin, and salt. Let it rest for at least 30 minutes.
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Fire up your Instant Pot, set it to saut�� mode, and warm the olive oil. Saut�� the onion, garlic, and ginger until they turn golden. Add the marinated chicken and cook until partially done.
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Add the diced tomatoes to the pot and mix well. Now, close the lid, set the valve to ‘sealing’, and cook on high pressure for around 10 minutes.
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When done, allow pressure to release naturally. Open the lid, stir in the coconut milk, adjust seasonings if needed.
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Garnish with fresh coriander and serve hot with Basmati rice or Naan bread
Tips For The Best Results
- Marination is key. The longer the chicken marinates, the better it absorbs the flavors. Overnight marinade works best!
- Use full-fat coconut milk for a richer, creamier texture.
Storage Tips
- Store leftovers in the fridge for up to 4 days. For longer storage, you can freeze this dish for 2 months. Just defrost and reheat!
Frequently Asked Questions
Q: Can I use lite coconut milk?
A: Yes, but it won’t give the same creaminess as the full-fat version.
Q: Can I make this dish on the stovetop?
A: Absolutely. But remember, the speed and convenience of the Instant Pot won’t be there.
Q: Is this dish spicy?
A: Mildly. But you can easily adjust the heat levels according to your preference.
Q: Can I use different parts of the chicken?
A: Indeed. Feel free to use thighs or drumsticks. Just make sure the chicken pieces are boneless.
Q: What can I pair this dish with?
A: This dish pairs well with Basmati rice, Naan bread, or even plain boiled rice.
Nutritional Facts of Instant Pot Chicken Tikka Masala
Calories: 520, Protein: 28g, Fat: 14g, Carbs: 50g, Fiber: 5g
In conclusion, Instant Pot Chicken Tikka Masala is an explosion of flavors. It’s delicious, heart-warming, and incredibly easy to make. So whether you’re craving some comfort food or looking to impress guests, count on this gem to deliver! It’s Chicken Tikka Masala time, folks! Enjoy!
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