Easy Instant Pot Chicken Tikka Masala
This easy chicken tikka masala is even quicker to make in an Instant Pot! With very few ingredients and steps to follow you'll be tucking into this yummy curry in less than 25 minutes.
Servings: 4
Calories: 547kcal
Ingredients
- 1 tbsp olive oil
- 4 chicken breasts
- 1 medium onion chopped
- 4 cloves garlic crushed
- 1 tbsp fresh ginger grated (or 1tsp ground ginger)
- 4 tbsp tikka masala spice mix see notes to make your own
- 300 g passata
- 150 ml chicken stock*
- 150 ml cream/yoghurt/coconut milk**
Instructions
- Heat the oil in the pressure cooker pot using the sauté function.
- Add the onions and garlic and cook until softened (about 3 to 4 minutes).
- Add the tikka masala spice mix and ginger and continue to sauté for 1 more minute. You might need to add a little stock at this stage to deglaze the bottom of the pot.
- Add the chicken breasts to the pot to seal them (about 1 minute on each side).
- Add the passata and chicken stock and allow to come to a gentle boil.
- Switch off the sauté function and put the lid on the Instant Pot. Set the Instant Pot on high pressure for 7 minutes. It should take about 6 minutes to come to pressure.
- When the cooking time is up perform a quick release.
- Take the lid off and take the chicken breasts out. Switch the Instant Pot to sauté mode to allow the sauce to thicken up a little.
- Whilst the sauce is boiling down, shred the chicken breast up. It should come apart easily as it will be nice and tender from the wonders of the Instant Pot!
- Return the shredded chicken to the Instant Pot and stir in.
- Switch off the sauté function and remove the inner pot from the Instant Pot.
- Stir in your choice of cream, yoghurt or coconut milk.
- Garnish with chopped coriander (optional).
Notes
Making Your Own Tikka Spice Mix
2tsp garam masala 3tsp ground coriander 3tsp ground cumin 2tsp chilli powder 1tsp garlic powder 1tsp ground turmeric 1tsp ground ginger Pinch of salt Simply mix it all together!*Chicken Stock
I used 1 chicken stock pot in 150ml water, ignoring what the stock pot instructions told me to do. This will add more yummy flavour to your final dish.**Cream Substitutes
Depending on your tastes and diet you might want to use an alternative to cream in this recipe. For a creamy chicken tikka masala texture you can use one of the following; Double cream Single cream Fat free Greek yoghurt Coconut milkNutrition
Serving: 1 | Calories: 547kcal | Carbohydrates: 11g | Protein: 45g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Cholesterol: 159mg | Sodium: 322mg | Fiber: 1g | Sugar: 6g
