Description
A deeply flavorful Instant Pot Chicken Tikka Masala that combines juicy chicken thighs, aromatic spices, and a creamy sauce.
Ingredients
Scale
- 1 pound chicken breast, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons tikka masala spice blend
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- Salt to taste
- 2 tablespoons vegetable oil
- Cooked rice, for serving
Instructions
- Start by heating the vegetable oil in your Instant Pot on the sauté mode.
- Once hot, toss in the chopped onion, minced garlic, and grated ginger. Sauté until they soften and become fragrant.
- Add the cubed chicken to the pot. Cook, stirring frequently, until the chicken is lightly browned.
- Stir in the tikka masala spice blend, continuing to cook for another minute to let the spices bloom.
- Pour in the can of diced tomatoes and coconut milk, mixing everything well.
- Secure the lid on the Instant Pot and set it to manual high pressure for 10 minutes.
- Once the cooking time is up, allow for a natural release of pressure for 5 minutes, and then perform a quick release for any remaining pressure.
- Finally, season with salt to taste and serve over your choice of cooked rice.
Notes
For a vegetarian option, substitute chicken with chickpeas. Adjust spice levels to your liking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg