Description
A rich and creamy Instant Pot Chicken Tikka Masala dish, made with tender chicken in a flavorful spice mix, cooked in a tomato and coconut milk sauce. Perfectly served over rice or cauliflower rice with a garnish of cilantro and lime.
Ingredients
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Spice Mix:
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- 2 tsp. curry powder
- 2 tsp. garam masala
- 2 tsp. kosher salt plus additional to taste
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1/2 tsp. black pepper
Chicken and Marinade:
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- 1 1/2 lb. boneless skinless chicken breasts cut into 1-inch cubes
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. curry mixture
For Cooking:
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- 4 Tbsp. coconut oil or ghee
- 1 1/2 cups chopped yellow onion
- 1 Tbsp. tomato paste
- 2 to 3 Tbsp. water as needed
- 2 cups crushed tomatoes
- 1/2 cup coconut milk
- 1/2 cup whole milk yogurt (optional)
- 1 to 2 Tbsp. honey
For Serving:
- Cooked rice or cauliflower rice
- Cilantro leaves
- Lime wedges
Instructions
- Prepare the Spice Mix: Stir together curry powder, garam masala, salt, smoked paprika, cumin, and pepper in a small bowl; set aside.
- Marinate the Chicken: Toss the chicken, garlic, and ginger with 2 tablespoons of the prepared curry mixture in a medium bowl; set aside.
- Heat the Instant Pot: Set your Instant Pot to sauté mode. Add coconut oil or ghee and let it heat up.
- Sauté the Onion: Add the chopped onion to the Instant Pot, sprinkling it with the remaining curry mixture. Cook while stirring occasionally, until the onion becomes slightly softened, approximately 5 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook, stirring constantly, until fragrant, about 1 minute.
- Deglaze the Pot: Add 1 to 2 tablespoons of water to the Instant Pot to deglaze the bottom. Stir to release any browned bits, ensuring the bottom is clean and flavors are incorporated.
- Cook the Chicken: Add the marinated chicken mixture to the Instant Pot. Cook for 3 minutes, then turn the chicken pieces, and cook for an additional 2 minutes, stirring occasionally to prevent sticking. Add more water if needed.
- Add Tomatoes and Coconut Milk: Pour in the crushed tomatoes and coconut milk. Stir everything together to combine.
- Pressure Cook the Curry: Place the lid on the Instant Pot, twist to seal, and lock it. Turn the Steam Release Valve to ‘sealing.’ Set the Instant Pot to cook at High Pressure for 7 minutes.
- Release Pressure: After the cooking is complete, manually release the pressure by turning the Steam Release Valve to ‘venting.’ Once all the steam has been released, remove the lid.
- Finish the Curry: Let the curry cool for 5 minutes. Stir in the yogurt until smooth, and add honey gradually to taste.
- Serve and Garnish: Serve the curry over rice or cauliflower rice. Garnish with fresh cilantro leaves and lime wedges.
Notes
- Check the bottom of your Instant Pot as you’re cooking—if it gets dry, gradually add water and stir to release any browned bits. This prevents burning and ensures all the toasty flavors are incorporated into the finished curry.
- This recipe does not require browning the chicken as you’re just heating it up to toast the spices.
- If you’re watching your carb intake, serve this creamy curry over cauliflower rice instead of regular rice.
- Depending on your brand of curry powder, this dish can be on the mild side. Add ¼ teaspoon of cayenne pepper if you’d like a spicier kick.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
