healthy Instant Pot Chicken Tikka Masala Recipes

Instant Pot Chicken Tikka Masala recipes
Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala: This Indian-inspired dish is flavorful and easy to make in an Instant Pot. Sauté chicken and spices in the Instant Pot, then add tomato sauce and cream and cook on high pressure for 10 minutes. Here's a detailed step-by-step recipe for Instant Pot Chicken Tikka Masala:

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Calories: 1249

Preparation Time: 5

Total Time: 10

Recipe Ingredients:

  • For the Chicken:
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup plain yogurt
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • For the Sauce:
  • 2 tablespoons ghee or butter
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 can (15 ounces) tomato sauce
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro

Recipe Instructions:

Instant Pot Chicken Tikka Masala recipes:

  • In a mixing bowl, combine yogurt, garlic, ginger, garam masala, paprika, turmeric, and salt. Mix well. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 30 minutes, or overnight in the refrigerator.
  • Turn on the Instant Pot and press the "Sauté" button. Add ghee or butter and let it heat up.
  • Add diced onion to the Instant Pot and sauté for about 2-3 minutes or until the onion is translucent.
  • Add minced garlic, minced ginger, garam masala, paprika, turmeric, and salt to the Instant Pot and sauté for another minute.
  • Add the marinated chicken to the Instant Pot and sauté for about 2-3 minutes or until the chicken is lightly browned.
  • Pour in the tomato sauce and stir everything together.
  • Close the Instant Pot lid and set the valve to "Sealing" position.
  • Press the "Manual" or "Pressure Cook" button and set the timer for 5 minutes.
  • When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to "Venting" to release any remaining pressure.
  • Open the Instant Pot lid and stir in the heavy cream and chopped cilantro.
  • Serve the chicken tikka masala hot with naan bread or rice, and enjoy!
  • Note: You can adjust the spice level to your liking by increasing or decreasing the amount of garam masala and paprika.

Editor's Rating:
4.8
5/5 - (2 votes)

Instant Pot Chicken Tikka Masala Indian-inspired dish is flavorful and easy to make in an Instant Pot. Sauté chicken and spices in the Instant Pot, then add tomato sauce and cream and cook on high pressure for 10 minutes.

healthy Instant Pot Chicken Tikka Masala Recipes

Here’s a detailed step-by-step recipe for Instant Pot Chicken Tikka Masala:

Instant Pot Chicken Tikka Masala

Ingredients:

For the Chicken:

1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup plain yogurt
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt

For the Sauce:

2 tablespoons ghee or butter
1 cup diced onion
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 can (15 ounces) tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Instructions:

  1. In a mixing bowl, combine yogurt, garlic, ginger, garam masala, paprika, turmeric, and salt. Mix well. Add the chicken pieces and toss to coat. Let the chicken marinate for at least 30 minutes, or overnight in the refrigerator.
  2. Turn on the Instant Pot and press the “Sauté” button. Add ghee or butter and let it heat up.
  3. Add diced onion to the Instant Pot and sauté for about 2-3 minutes or until the onion is translucent.
  4. Add minced garlic, minced ginger, garam masala, paprika, turmeric, and salt to the Instant Pot and sauté for another minute.
  5. Add the marinated chicken to the Instant Pot and sauté for about 2-3 minutes or until the chicken is lightly browned.
  6. Pour in the tomato sauce and stir everything together.
  7. Close the Instant Pot lid and set the valve to “Sealing” position.
  8. Press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes.
  9. When the cooking time is done, let the Instant Pot naturally release pressure for 10 minutes. Then turn the valve to “Venting” to release any remaining pressure.
  10. Open the Instant Pot lid and stir in the heavy cream and chopped cilantro.

Serve the chicken tikka masala hot with naan bread or rice, and enjoy!

Note: You can adjust the spice level to your liking by increasing or decreasing the amount of garam masala and paprika.

Read Also: healthy Instant Pot Chicken Noodle Soup recipes

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