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Awesome 4-Minute Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala (Takeout Fakeout)
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Make incredible restaurant-style Chicken Tikka Masala quickly using your Instant Pot. This recipe delivers deep, authentic flavor, beating your favorite takeout spot. It is a perfect project for you and your partner to complete together.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala, plus more for finishing
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/2 cup plain Greek yogurt or heavy cream
  • 1 tablespoon tomato paste
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or naan, for serving

Instructions

  1. Season the cubed chicken generously with salt, pepper, and half of the garam masala.
  2. Set your Instant Pot to Sauté mode. Add the olive oil. When hot, brown the chicken in batches, removing it once seared and setting it aside.
  3. Add the chopped onion to the pot and cook until soft, about 3-4 minutes.
  4. Stir in the garlic, ginger, cumin, coriander, turmeric, the remaining garam masala, and cayenne pepper. Cook for one minute until fragrant.
  5. Stir in the tomato paste and cook for another minute.
  6. Pour in the diced tomatoes (with juice) and chicken broth. Scrape the bottom of the pot to release any stuck bits.
  7. Return the seared chicken to the pot.
  8. Secure the lid and set the vent to sealing. Cook on High Pressure for 4 minutes.
  9. When the cooking time is complete, perform a Quick Release of the pressure.
  10. Stir in the Greek yogurt or heavy cream until the sauce is smooth and creamy. Taste and adjust salt if needed.
  11. Serve hot over rice or with naan bread, garnished with fresh cilantro.

Notes

  • For a smoother sauce, you can blend a portion of the sauce before adding the cream.
  • If your chicken looks pale after pressure cooking, set the Instant Pot to Sauté mode again and let the sauce simmer for 5 minutes to deepen the color.
  • Jacob suggests using chicken thighs for extra flavor and tenderness in this dish.

Nutrition

Find it online: https://tasteportfolio.com/instant-pot-chicken-tikka-masala-takeout-fakeout/