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