Description
A quick and easy recipe for Chicken Tikka Masala made in an Instant Pot, perfect for a flavorful weeknight dinner.
Ingredients
Scale
- 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