Introduction to Instant Pot Chicken Tikka Masala (Curry in a Hurry)
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I absolutely adore this Instant Pot Chicken Tikka Masala, or as I like to call it, “Curry in a Hurry.” It’s a delightful dish that brings the rich flavors of Indian cuisine right to your table without the fuss. Imagine a warm, comforting bowl of creamy, spiced chicken that’s ready in no time! This recipe is perfect for those hectic weeknights when you want to impress your loved ones without spending hours in the kitchen.
Why You’ll Love This Instant Pot Chicken Tikka Masala (Curry in a Hurry)
This Instant Pot Chicken Tikka Masala is a game-changer for busy nights. It combines ease and speed, allowing you to whip up a flavorful meal in just 50 minutes. The tender chicken, enveloped in a creamy, spiced sauce, is a taste sensation that will have your family asking for seconds. Plus, it’s gluten-free, making it a fantastic option for everyone at the table!
Ingredients for Instant Pot Chicken Tikka Masala (Curry in a Hurry)
Gathering the right ingredients is the first step to creating this delicious Instant Pot Chicken Tikka Masala. Here’s what you’ll need:
- Chicken breast: Tender and lean, it absorbs the spices beautifully.
- Plain yogurt: This acts as a marinade, tenderizing the chicken and adding creaminess.
- Garam masala: A fragrant spice blend that gives the dish its signature flavor.
- Cumin: Adds a warm, earthy note that complements the other spices.
- Coriander: Offers a citrusy undertone, enhancing the overall taste.
- Turmeric: Not just for color, it brings a subtle warmth and health benefits.
- Paprika: Adds a mild sweetness and vibrant color to the dish.
- Onion: A base for flavor, it caramelizes beautifully in the Instant Pot.
- Garlic: Provides a punch of flavor that elevates the entire dish.
- Ginger: Fresh ginger adds a zesty kick and aids digestion.
- Crushed tomatoes: Forms the rich sauce that envelops the chicken.
- Coconut milk: Adds creaminess and a hint of sweetness, balancing the spices.
- Vegetable oil: Used for sautéing, it helps to build flavor.
- Salt: Essential for enhancing all the flavors in the dish.
- Fresh cilantro: A vibrant garnish that adds freshness and color.
Feel free to adjust the spices according to your taste. If you prefer a bit more heat, consider adding some chili powder or fresh chilies. You can find all the exact measurements at the bottom of the article, ready for printing!
How to Make Instant Pot Chicken Tikka Masala (Curry in a Hurry)
Now that you have all your ingredients ready, let’s dive into the steps to create this mouthwatering Instant Pot Chicken Tikka Masala. Trust me, it’s easier than you think!
Step 1: Marinate the Chicken
Start by cubing your chicken breast into bite-sized pieces. In a bowl, combine the chicken with plain yogurt, garam masala, cumin, coriander, turmeric, paprika, and salt. Mix it well, ensuring every piece is coated. Let it marinate for at least 30 minutes. This step is crucial as it infuses the chicken with flavor and tenderness.
Step 2: Sauté the Aromatics
Once your chicken is marinated, set your Instant Pot to sauté mode. Add vegetable oil and let it heat up. Toss in the chopped onions, minced garlic, and grated ginger. Sauté until the onions turn translucent, about 3-4 minutes. The aroma will be heavenly, and this step builds a flavorful base for your curry.
Step 3: Cook the Chicken
Next, add the marinated chicken to the pot. Stir it occasionally for about 5 minutes, allowing it to brown slightly. This step enhances the flavor, making your dish even more delicious. Don’t rush; let those spices mingle!
Step 4: Add Tomatoes and Coconut Milk
Now, pour in the crushed tomatoes and coconut milk. Stir everything together until well combined. The tomatoes will add acidity, while the coconut milk brings creaminess. This combination is what makes the sauce so rich and comforting.
Step 5: Pressure Cook
Close the lid of your Instant Pot and set it to manual high pressure for 10 minutes. This is where the magic happens! The pressure will cook the chicken quickly, locking in all those wonderful flavors. Once the timer goes off, allow for a natural release for 10 minutes before quick releasing any remaining pressure.
Step 6: Release Pressure and Serve
Carefully open the lid and give the curry a good stir. Taste and adjust the seasoning if needed. Garnish with fresh cilantro for a pop of color and flavor. Serve your Instant Pot Chicken Tikka Masala over rice or with warm naan for a complete meal. Enjoy every bite of this delightful dish!
Tips for Success
- Marinate the chicken longer for deeper flavor—up to overnight if you can!
- Use fresh spices for the best taste; they make a world of difference.
- Don’t skip the natural pressure release; it keeps the chicken tender.
- Adjust the coconut milk for creaminess; add more for a richer sauce.
- Garnish generously with cilantro for a fresh finish.
Equipment Needed for Instant Pot Chicken Tikka Masala (Curry in a Hurry)
- Instant Pot: The star of the show! A pressure cooker makes this dish quick and easy.
- Mixing bowl: For marinating the chicken; any large bowl will do.
- Measuring cups and spoons: Essential for accurate ingredient amounts.
- Wooden spoon: Perfect for stirring and mixing without scratching your pot.
- Cutting board and knife: For chopping your ingredients with ease.
Variations of Instant Pot Chicken Tikka Masala (Curry in a Hurry)
- Vegetarian Option: Substitute chicken with chickpeas or paneer for a hearty vegetarian dish.
- Spicy Kick: Add diced green chilies or a pinch of cayenne pepper for an extra heat boost.
- Low-Fat Version: Use low-fat yogurt and light coconut milk to reduce calories without sacrificing flavor.
- Different Proteins: Try using shrimp or tofu for a unique twist on the classic recipe.
- Herb Infusion: Add fresh spinach or kale towards the end of cooking for added nutrition and color.
Serving Suggestions for Instant Pot Chicken Tikka Masala (Curry in a Hurry)
- Serve over fluffy basmati rice to soak up the delicious sauce.
- Pair with warm naan or pita bread for a delightful dipping experience.
- Complement with a side of cucumber raita to cool the palate.
- Enjoy with a refreshing mango lassi for a sweet contrast.
- Garnish with extra cilantro and a squeeze of lime for brightness.
FAQs about Instant Pot Chicken Tikka Masala (Curry in a Hurry)
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken! Just increase the cooking time to about 15 minutes. Make sure to add a little extra liquid to help with the pressure cooking.
How can I make this dish spicier?
If you love heat, add diced green chilies or a teaspoon of cayenne pepper during the cooking process. You can also serve it with a side of spicy chutney for an extra kick!
Can I prepare this dish ahead of time?
Absolutely! You can marinate the chicken a day in advance and store it in the fridge. The flavors will deepen, making your Instant Pot Chicken Tikka Masala even more delicious!
What can I serve with Chicken Tikka Masala?
This dish pairs wonderfully with basmati rice, naan, or even a fresh salad. A side of cucumber raita can also help balance the spices.
Is this recipe suitable for meal prep?
Yes! This Instant Pot Chicken Tikka Masala stores well in the refrigerator for up to three days. Just reheat it gently on the stove or in the microwave when you’re ready to enjoy it again.
Final Thoughts on Instant Pot Chicken Tikka Masala (Curry in a Hurry)
Cooking this Instant Pot Chicken Tikka Masala has been a delightful journey for me, and I hope it becomes one for you too! The joy of creating a dish that’s both comforting and bursting with flavor is truly rewarding. It’s a recipe that not only saves time but also brings smiles to the dinner table. Whether you’re a seasoned cook or just starting out, this dish is sure to impress. So, gather your ingredients, embrace the aromas, and enjoy the satisfaction of serving a homemade meal that feels like a warm hug on a plate!
Print
Instant Pot Chicken Tikka Masala: A Quick Delight!
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and easy recipe for Chicken Tikka Masala made in an Instant Pot, perfect for a delicious weeknight dinner.
Ingredients
- 1 lb chicken breast, cubed
- 1 cup plain yogurt
- 2 tablespoons garam masala
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a bowl, marinate the chicken with yogurt, garam masala, cumin, coriander, turmeric, paprika, and salt. Let it sit for at least 30 minutes.
- Set the Instant Pot to sauté mode and heat the vegetable oil.
- Add chopped onions, garlic, and ginger. Sauté until onions are translucent.
- Add the marinated chicken and cook for about 5 minutes, stirring occasionally.
- Pour in the crushed tomatoes and coconut milk. Stir well to combine.
- Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
- Once done, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Stir the curry and adjust seasoning if necessary. Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- Adjust spices according to your heat preference.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg