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Instant pot chicken tikka masala recipe

Instant pot chicken tikka masala

Restaurant quality tikka masala, ready in half the time of traditional cooking
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Course: Main Course
Cuisine: English, Indian
Keyword: instant pot chicken tikka masala, instant pot chicken tikka masala recipe, instant pot tikka masala, instant pot tikka masala recipe
Prep Time: 10 minutes
Cook Time: 7 minutes
Leave under pressure: 9 minutes
Total Time: 35 minutes
Servings: 6
Calories: 746kcal

Ingredients

Marinade

  • 1 tbsp Garam masala
  • 2 tsp Smoked paprika
  • 1 tsp Chilli powder I used mild, but hot would work well.
  • 1 tsp Salt
  • 3 tbsp Lemon juice (freshly squeezed) About half a lemon.
  • 200 ml Plain yoghurt I used full-fat Greek yoghurt, but low fat or most plain yoghurt should be good.
  • 5 cloves Garlic Minced or finely chopped.
  • 2 tsp Ginger Minced or finely chopped.
  • 912 g Chicken breast (diced) Thigh would be fine - just add 2 minutes to the cooking time.

Curry sauce

  • 454 g Basmati rice (rinsed and drained) Any long-grain white rice will work.
  • 3 tbsp Ghee Vegetable oil or butter would also be OK.
  • 2 Large Onions Roughly chopped
  • 5 Cloves Garlic Roughly chopped
  • 1 tbsp Garam Masala
  • 1 tbsp Ground coriander
  • 1 tsp Turmeric
  • 1 tsp Chilli powder I used mild, but hot would work well.
  • 1 tsp Ground cumin
  • to taste Salt and pepper
  • 2 Medium Carrots (Grated)
  • 400 ml Tinned tomatoes
  • 3 tbsp Tomato puree
  • 400 ml Coconut milk I used full fat, but reduced would be OK. Double (heavy) cream could also be used (200ml - 1 cup).
  • 1 Bunch Fresh coriander (cilantro) Chopped to garnish.
Metric - US Customary

Instructions

  • Add all the marinade ingredients to a large bowl and mix thoroughly with the chicken. Cover and leave to marinate for at least 1 hour (overnight would work even better).
  • When you are ready to begin, rinse the rice in a sieve until water comes out nearly clear (around 2 minutes). Set aside.
  • Set the instant pot to saute and add the coconut oil. Once melted add the onion and fry until softened (around 5 minutes). Add the garlic and fry for a further 1 minute.
  • Add all of the spices and fry for 1 more minute (the smell should be amazing!).
  • Add the marinated chicken and all of the marinade to the instant pot and saute for around 3 minutes.
  • Add all the remaining ingredients except the coriander. Stir well to combine.
  • If doing pot in pot rice, add a tall trivet to the instant pot and add the rice to a suitable container with 650ml of boiling water. Put the rice on the trivet.
  • Put the lid on the instant pot. Set on high pressure for 7 minutes.
  • Leave under pressure for 9 more minutes. Release any remaining pressure and when the pin drops, remove the lid.
  • Remove the rice and the trivet and stir the tikka masala together.
  • Serve over rice or naan bread garnished with the coriander (cilantro).

Video

Nutrition

Calories: 746kcal | Carbohydrates: 80g | Protein: 46g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 118mg | Sodium: 710mg | Potassium: 1308mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4253IU | Vitamin C: 19mg | Calcium: 141mg | Iron: 6mg