Description
This insanely delicious Instant Pot Chicken Tikka Masala cooks up faster than your favorite restaurant can deliver.
Ingredients
Scale
- 2 lbs. boneless, skinless chicken breasts, diced into bite-size pieces
- 1 1/2 teaspoons kosher salt, divided
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground tumeric
- 1 teaspoon ground chili powder
- 1 14 ounce can crushed tomatoes
- 1 cup canned coconut milk, half & half, heavy cream or Greek Yogurt**
- 3/4 cup frozen peas
- Garnishes: cooked brown basmati rice, naan bread, fresh minced cilantro
Instructions
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Season the chicken with 1 teaspoon kosher salt and set aside.
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Add the olive oil to an Instant Pot and set to SAUTE. Add the onion, garlic, ginger and cook until the onions begin to soften. Add the garam masala, cumin, coriander, turmeric, and chili powder. Cook, stirring often, until the onion is translucent and the spices are very fragrant, about 5 minutes.
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Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, until the chicken starts to brown, about 4 minutes. Add the tomato sauce and remaining salt. Cover and cook on HIGH pressure for 8 minutes. At the end of the cooking cycle, vent the pressure immediately release the pressure.
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Uncover and stir in the coconut milk or half & half or heavy cream (if using Greek Yogurt, see notes below). Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 minutes. Turn the Instant Pot off, and then stir in the peas (and Greek Yogurt, if using). Serve warm with rice and naan and garnish with fresh cilantro.
Notes
** If using Greek Yogurt, allow the mixture to cool slightly before stirring it in, to avoid curdling.
Keywords: Chicken Tikka Masala, Take-Out, Chicken, Indian Food