Hey there! Let’s take a flavorful trip to India today—without ever leaving the comfort of your kitchen. This Instant Pot Chicken Tikka Masala is a game-changer when it comes to satisfying those creamy, spiced curry cravings quickly and effortlessly. Perfect for weeknight dinners or impressing friends, this dish brings bold flavors to the table while keeping things manageable for even the busiest of schedules. Ready to spice things up? Let’s dive in!
Hook: “Think rich, creamy, and perfectly spiced—this Chicken Tikka Masala is here to transform your dinner game, and your Instant Pot will do all the heavy lifting!”
Why You’ll Love This Recipe
- It’s a one-pot wonder—thanks, Instant Pot!
- Comes together in under 40 minutes (yes, you heard that right).
- Rich, flavorful, and restaurant-quality right at home.
- Versatile: perfect with naan, rice, or even by itself.
Ingredients Breakdown
Here’s everything you need and some tips to make grocery shopping a breeze:
- Chicken Thighs: Juicy and tender, but you can swap for chicken breasts if preferred.
- Greek Yogurt: To marinate the chicken for that signature tang. No yogurt? Sour cream works, too.
- Tomato Sauce: The base of our curry sauce—opt for plain, no-sugar-added varieties.
- Heavy Cream: Brings the creaminess. Coconut milk makes a great dairy-free substitute!
- Spices: Garam masala, turmeric, paprika, and cumin are the key players. Don’t skimp—it’s all about layering flavors.
Pro Tip: Want extra depth? Toast your spices in the Instant Pot before adding the liquids!
Step-by-Step Instructions
- Marinate the Chicken: In a bowl, mix Greek yogurt, minced garlic, grated ginger, paprika, cumin, turmeric, and salt. Add diced chicken thighs, mix well, and let it marinate for at least 20 minutes (or up to 2 hours in the fridge).
- Sauté the Aromatics: Set your Instant Pot to sauté mode. Add a drizzle of oil, then toss in chopped onions. Cook until soft and golden.
- Add Spices: Sprinkle in garam masala, paprika, and a pinch of turmeric. Stir for 30 seconds until fragrant.
- Layer the Chicken: Add the marinated chicken to the pot and sear slightly—no need to fully cook it.
- Build the Sauce: Pour in tomato sauce and a splash of water (about 1/4 cup). Stir everything together, scraping up any brown bits from the bottom.
- Pressure Cook: Seal the Instant Pot lid and pressure cook on high for 10 minutes. Allow a natural release for 5 minutes, then quick release the rest.
- Finish with Cream: Stir in heavy cream (or coconut milk) and let it simmer for 2-3 minutes on sauté mode to thicken slightly.
- Serve: Garnish with fresh cilantro and serve with warm naan or fluffy basmati rice!
Chef’s Tips and Tricks
- Double the Recipe: This freezes like a dream! Prepare a double batch and stash some for busy weeknights.
- Spice Control: Adjust the paprika and garam masala based on your heat preference.
- Over-the-Top Garnish: Add a dollop of butter on top for extra richness when plating.
Recipe Variations and Serving Suggestions
- Vegetarian Option: Swap chicken for paneer, tofu, or chickpeas for a plant-based alternative.
- Low-Carb Side: Pair with cauliflower rice if you’re watching those carbs!
- Elevate the Dish: Serve with a side of pickled onions or a cucumber yogurt raita for added freshness.
FAQs
- Can I make this without an Instant Pot?
- Absolutely! Use a large pot or Dutch oven and simmer everything on the stovetop until the chicken is fully cooked and tender.
- How do I store leftovers?
- Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Can I make it dairy-free?
- Yes! Use coconut milk in place of heavy cream and a plant-based yogurt for the marinade.
Recipe Card
Instant Pot Chicken Tikka Masala
Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4
- 1 lb chicken thighs, diced
- 1/2 cup Greek yogurt
- 1 tsp garlic, minced
- 1 tsp ginger, grated
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp garam masala
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 1 medium onion, chopped
- Salt and oil, as needed
- Fresh cilantro, for garnish
- Marinate the chicken with yogurt, garlic, ginger, and spices.
- Sauté onions in the Instant Pot, add spices, then chicken.
- Pressure cook with tomato sauce for 10 minutes.
- Stir in cream, simmer, and serve.
Enjoy your restaurant-style tikka masala right at home!
Alright, friend! Are you ready to whip this up and wow your family or guests? I’d love to hear how your Instant Pot Chicken Tikka Masala turns out. Leave a comment below, or snap a pic and tag me on social media with #TheKitchensAid. Happy cooking!
