Best Easy Instant Pot Chicken Tikka Masala Recipes

INSTANT POT CHICKEN TIKKA MASALA

Steps:

• Dice the chicken thighs. Mix together the rest of the chicken marinade ingredients in a bowl. Add the diced chicken thighs and marinate the chicken in the fridge for 4 hours. Turn on the Saute feature for the Instant Pot. Once heated, add the olive oil and cook the marinated chicken in the Instant Pot for 5 minutes. Add in the rest of the tikka masala ingredients except for the heavy cream, stir to combine. Cover the Instant Pot with the lid and cook on high pressure (Manual or Pressure Cook) for 10 minutes. Release the pressure. Switch the Instant Pot back to the Saute feature and add the heavy cream. Stir to combine. Once heated through, serve the chicken tikka masala with basmati rice (or cauliflower rice) and toasted naan bread.

EASY INSTANT POT® CHICKEN TIKKA MASALA

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.

INSTANT POT CHICKEN TIKKA MASALA RECIPE

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.