Chicken Tikka Masala


  • 1 1/2 cups plain yogurt
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 1 tbsp garam masala
  • 1 tbsp fresh ginger
  • 2 lbs chicken breast
  • 2 tbsp olive oil
  • 1 medium onion
  • 5 cloves garlic
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 2 tsp chili powder
  • 14 oz diced tomatoes
  • 15 oz tomato sauce
  • 3/4 cup heavy cream
  • 3 tbsp chopped cilantro
  • Cooked rice
  • Combine the Chicken Mixture ingredients in a ziplock bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion, garlic, turmeric, garam masala and chili powder to the pot and saute 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 strong>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.
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