Introduction to Instant Pot Chicken Tikka Masala (Quick Curry)
As a busy mom, I know how challenging it can be to whip up a delicious dinner after a long day. That’s why I absolutely love this Instant Pot Chicken Tikka Masala (Quick Curry). It’s not just quick; it’s bursting with flavor and warmth, making it the perfect dish to impress your loved ones. Imagine the aroma of spices filling your kitchen while you relax, knowing dinner is just minutes away. This recipe is a lifesaver for those hectic weeknights when you crave something comforting yet easy to prepare. Let’s dive into this culinary adventure together!
Why You’ll Love This Instant Pot Chicken Tikka Masala (Quick Curry)
This Instant Pot Chicken Tikka Masala (Quick Curry) is a game-changer for busy evenings. It combines the rich, aromatic flavors of Indian cuisine with the convenience of a pressure cooker. In just 25 minutes, you can serve a dish that tastes like it simmered all day. Plus, it’s a one-pot wonder, making cleanup a breeze. Trust me, your family will be asking for seconds!
Ingredients for Instant Pot Chicken Tikka Masala (Quick Curry)
Gathering the right ingredients is the first step to creating this delightful dish. Here’s what you’ll need:
- Chicken breast: Tender and juicy, cubed chicken breast is the star of this dish. You can also use thighs for a richer flavor.
- Onion: Chopped onion adds sweetness and depth. It’s the base of many great dishes, including this one.
- Garlic: Minced garlic brings a punch of flavor. It’s aromatic and essential for that authentic taste.
- Ginger: Freshly grated ginger adds warmth and a hint of spice. It’s like a hug in a bowl!
- Diced tomatoes: A can of diced tomatoes provides acidity and moisture, balancing the richness of the coconut milk.
- Coconut milk: Creamy and luscious, coconut milk gives this curry its signature richness. You can swap it for yogurt if you prefer a tangy twist.
- Tikka masala spice blend: This is where the magic happens! A blend of spices that includes cumin, coriander, and paprika, it’s what makes this dish so flavorful.
- Vegetable oil: Used for sautéing, it helps to bring out the flavors of the aromatics. You can use olive oil or ghee for a different taste.
- Salt: A pinch of salt enhances all the flavors. Adjust it to your taste!
- Fresh cilantro: For garnish, it adds a pop of color and freshness. Plus, it’s a great way to elevate the dish visually.
For exact measurements, check the bottom of the article where you can find everything available for printing. Happy cooking!
How to Make Instant Pot Chicken Tikka Masala (Quick Curry)
Now that we have our ingredients ready, let’s get cooking! This Instant Pot Chicken Tikka Masala (Quick Curry) is a breeze to make. Follow these simple steps, and you’ll have a delicious meal in no time.
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to sauté mode. Add the vegetable oil and let it heat up. Once hot, toss in the chopped onion, minced garlic, and grated ginger. Sauté them until the onion turns translucent, about 3-4 minutes. The aroma will be heavenly!
Step 2: Add the Chicken and Spices
Next, add the cubed chicken breast to the pot. Sprinkle in the tikka masala spice blend, stirring well to coat the chicken evenly. This step is crucial; it’s where the flavors begin to meld together. Cook for about 2-3 minutes until the chicken is no longer pink.
Step 3: Incorporate Tomatoes and Coconut Milk
Now, pour in the can of diced tomatoes and the creamy coconut milk. Stir everything together, ensuring the chicken is submerged in the sauce. This combination creates a rich, flavorful base for your curry. It’s like a warm hug in a bowl!
Step 4: Pressure Cook the Curry
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 infuse all those wonderful flavors into the chicken, making it tender and juicy.
Step 5: Release Pressure and Season
Once the cooking time is up, allow for a natural release for 5 minutes. After that, carefully quick release the remaining pressure. Open the lid, and give the curry a good stir. Taste it and add salt as needed. Adjusting the seasoning is key to making it just right!
Step 6: Garnish and Serve
Finally, it’s time to serve! Ladle the curry into bowls and garnish with fresh cilantro. This adds a lovely pop of color and freshness. Pair it with rice or naan for a complete meal. Enjoy your Instant Pot Chicken Tikka Masala (Quick Curry) with your family, and watch them savor every bite!
Tips for Success
- Prep your ingredients ahead of time to save precious minutes during cooking.
- Don’t skip the sauté step; it builds flavor that makes a difference!
- Feel free to adjust the spice level by adding more or less tikka masala blend.
- For a creamier texture, substitute coconut milk with yogurt.
- Always taste and adjust seasoning before serving for the best flavor.
Equipment Needed
- Instant Pot: The star of the show! A pressure cooker makes this recipe quick and easy.
- Cutting board and knife: Essential for chopping your ingredients efficiently.
- Measuring cups and spoons: For accurate ingredient measurements, though you can eyeball it if you’re feeling adventurous!
- Wooden spoon: Perfect for stirring and mixing without scratching your pot.
Variations of Instant Pot Chicken Tikka Masala (Quick Curry)
- Vegetarian Option: Swap the chicken for chickpeas or paneer for a delicious vegetarian twist.
- Spicy Kick: Add chopped green chilies or a dash of cayenne pepper for an extra heat boost.
- Low-Carb Version: Serve over cauliflower rice instead of traditional rice for a healthier alternative.
- Extra Veggies: Toss in some spinach or bell peppers during the cooking process for added nutrition and color.
- Different Proteins: Try using shrimp or tofu for a unique take on this classic dish.
Serving Suggestions for Instant Pot Chicken Tikka Masala (Quick Curry)
- Serve with rice: Fluffy basmati rice is a classic pairing that soaks up the delicious sauce.
- Naan bread: Warm naan is perfect for scooping up the curry and adds a delightful texture.
- Fresh salad: A simple cucumber and tomato salad adds a refreshing crunch to your meal.
- Pair with drinks: Enjoy with a chilled mango lassi or a light white wine for a lovely balance.
- Presentation: Serve in colorful bowls and sprinkle extra cilantro for a vibrant touch!
FAQs about Instant Pot Chicken Tikka Masala (Quick Curry)
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken! Just increase the cooking time to 15 minutes. Make sure to check that the chicken is fully cooked before serving.
What can I substitute for coconut milk?
If you prefer a different flavor, you can substitute coconut milk with plain yogurt or heavy cream. This will give your curry a creamy texture while adding a unique taste.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just reheat thoroughly before serving!
Can I make this dish spicier?
Absolutely! If you love heat, add more tikka masala spice blend or toss in some chopped green chilies. Adjust it to your taste for the perfect kick!
What should I serve with Chicken Tikka Masala?
This dish pairs wonderfully with fluffy basmati rice or warm naan. A side of fresh salad or a mango lassi can also complement the flavors beautifully!
Final Thoughts
Cooking this Instant Pot Chicken Tikka Masala (Quick Curry) is more than just preparing a meal; it’s about creating moments. The joy of gathering around the table, sharing laughter, and savoring each bite is what makes this dish special. It’s a comforting hug in a bowl, perfect for busy nights or when you want to impress. Plus, the ease of the Instant Pot means you can focus on what truly matters—spending time with your loved ones. So, roll up your sleeves, embrace the flavors, and enjoy the delightful experience this recipe brings to your home!
Print
Instant Pot Chicken Tikka Masala (Quick Curry) Made Easy!
- Total Time: 25 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 flavorful weeknight dinner.
Ingredients
- 1 lb chicken breast, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 2 tbsp tikka masala spice blend
- 2 tbsp vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode and heat the vegetable oil.
- Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent.
- Add the cubed chicken and tikka masala spice blend, stirring to coat the chicken.
- Pour in the diced tomatoes and coconut milk, and stir well.
- Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
- Once cooking is complete, allow for a natural release for 5 minutes, then quick release the remaining pressure.
- Stir the curry and season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- Adjust the spice level by adding more or less tikka masala spice blend.
- This dish can be made with yogurt instead of coconut milk for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg