Chicken Tikka Masala

By: Chop Secrets

Chicken Tikka Masala
Chunks of marinated chicken in a creamy spiced curry sauce.
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Low Carb
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 people, chicken breast, chicken dinner, chicken recipe, chicken tikka masala, chili powder, chopped cilantro, contributed, cook 30 min, cooked rice, diced tomatoes, easy, fresh ginger, garam masala, garlic, gluten free, heavy cream, indian, insta pot chicken, instant pot, instant pot chicken dinner recipe, instant pot chicken recipe, instant pot recipe, lemon juice, low carb, main course, medium onion, olive oil, plain yogurt, prep 30 min, pressure cook, sauté, tikka massala, tomato sauce, turmeric

prep icon Prep Time
30 min
cook icon Cook Time
30 min

serving icon Servings
6 people
Ingredients
  • 1 1/2 cups plain yogurt
  • 2 tbsp. lemon juice
  • 7 garlic cloves, minced, divided
  • 2 tbsp. garam masala, divided
  • 1 tbsp. fresh ginger, minced
  • 2 lbs. chicken breast
  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 1 tsp. turmeric
  • 2 tsp. chili powder
  • 14 oz. diced tomatoes
  • 15 oz. tomato sauce
  • 3/4 cup heavy cream
  • 3 tbsp. cilantro, chopped
  • Cooked rice
Instructions
  • Combine the yogurt, lemon juice, 2 minced garlic cloves, 1 tablespoon garam masala and ginger with the chicken in a Ziplock bag, mixing to thoroughly coat chicken. Refrigerate at least 30 minutes or up to 24 hours.
  • Add olive oil to the Instant Pot. Using the display panel select the Sauté function on Normal/Medium. When the oil gets hot, add onion, 5 cloves minced garlic, turmeric, 1 tablespoon garam masala, and chili powder to the pot and Sauté until onion is soft, 3-4 minutes.
  • Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add the chicken and the yogurt marinade to the pot and stir.
  • Turn the pot off by selecting Cancel, then secure the lid, making sure the vent is closed.
  • Using the display panel select the Manual function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a cutting board and coarsely chop.
  • Stir in the cream, add back the chicken and adjust the seasonings.
  • Garnish with cilantro and serve warm over rice or with naan or roti.
Notes
  • *The MANUAL and PRESSURE COOK buttons are interchangeable.
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