Instant Pot Chicken Tikka Masala

February 27, 2022

40 minutes

easy

6

The super-flavorful Indian comfort food classic is a cinch to make in your Instant Pot for busy weeknights. Just be sure to leave time to marinade the chicken for the deepest flavor… and don’t forget the naan to scoop up all the rich and delicious sauce!

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Ingredients

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	3 lbs boneless skinless chicken thighs cut into large chunks
	3/4 cup plain Greek yogurt
	1 tablespoon lemon juice
	1 tablespoon garam masala
	1 tablespoon minced ginger
	1 tablespoon minced garlic
	2 teaspoons kosher salt

Sauce

	2 tablespoons canola oil
	2 large onions chopped
	1 tablespoons minced garlic
	1 tablespoon minced ginger
	1 tablespoon garam masala
	1 tablespoon ground coriander
	1 tablespoon ground cumin
	1 tablespoon chili powder
	1 teaspoon turmeric
	1 14 oz can crushed fire roasted tomatoes
	2 cups tomato sauce or tomato puree
	1 cup heavy cream
	1 teaspoon kosher salt or to taste
	2 tablespoons butter
	Optional: chopped fresh cilantro for garnish and cooked jasmine or basmati rice and naan for serving

Nutritional Information

576kcal Calories

18g Carbohydrates

50g Protein

33g Fat

14g Saturated Fat

281mg Cholesterol

807mg Sodium

1124mg Potassium

3g Fiber

8g Sugar

1910IU Vitamin A

15.6mg Vitamin C

139mg Calcium

5mg Iron

Directions

1.

Combine all chicken marinade ingredients together in a large bowl and mix thoroughly to coat chicken. Cover and refrigerate for 30 minutes or up to 48 hours for the deepest flavor.

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2.

When ready to cook, turn your Instant Pot to the Saute setting on low. Add the butter and onion. Stir and cook for 5 minutes or until onion softens making sure onion doesn’t stick to the bottom which could cause a “burn” warning on your Instant Pot. Add garlic, ginger and spices. Stir and cook for 1 minute. Hit Cancel to turn Saute off.

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3.

Add fire roasted tomatoes, tomato sauce, chicken and yogurt marinade to Instant Pot and stir to combine. Close the lid and set on Poultry or Low Pressure setting for 9 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete for about 10 minutes. Carefully unlock and remove the lid and stir in the heavy cream and salt.

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4.

Garnish with cilantro and serve.

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Notes

Note: If the Burn warning comes on during cooking just hit Cancel, do a fast release and scrape the bottom to loosen browned bits. Stir in 1/4 cup water or chicken broth and reset to low pressure for the remaining time.