Easy Instant Pot Chicken Tikka Masala Recipes
EASY INSTANT POT® CHICKEN TIKKA MASALA
Simple and absolutely irresistible chicken tikka masala made in the Instant Pot® with all the flavors of garam masala and turmeric. A wonderful and easy midweek dinner option.
Provided by Fioa
Categories World Cuisine Recipes Asian Indian
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
- Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove lid and select Saute function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 16.4 g, Cholesterol 143.7 mg, Fat 26.5 g, Fiber 3.4 g, Protein 28.5 g, SaturatedFat 15.3 g, Sodium 965.3 mg, Sugar 8.8 g
INSTANT POT CHICKEN TIKKA MASALA RECIPE
This easy Instant Pot Chicken Tikka Masala is bursting with flavor and so tasty.
Provided by Kristen Hills
Categories Main Course
Time 1h30m
Number Of Ingredients 17
Steps:
- Marinate the chicken first by combining the yogurt, Garam Masala, lemon juice, pepper, and ginger in a Ziploc gallon size freezer bag. Add chicken chunks and coat with the marinade. Zip it up and let it sit in the refrigerator for at least 1 hour.
- Select the SAUTE mode on the Instant Pot. When it is hot, add the marinaded chicken to the pot. Saute until the chicken is cooked on all sides, stirring occasionally. Turn off the SAUTE mode.
- Add all of the sauce ingredients except the cream to the pressure cooker and stir. Secure and seal the lid. Select MANUAL or PRESSURE COOK and set the timer to cook for 10 minutes. Turn the knob to VENTING when done to release the pressure.
- Push SAUTE on the Instant Pot. When it gets hot, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.
- Serve with white rice or naan. Garnish with cilantro.
Nutrition Facts : Calories 946 kcal, Carbohydrate 116 g, Protein 44 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 162 mg, Sodium 1451 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
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