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Instant Pot Chicken Tikka Masala: A Quick and Delectable Recipe

If there’s one dish that embodies the rich tapestry of Indian cuisine, it must be Chicken Tikka Masala. This beloved dish combines tender pieces of marinated chicken with a vibrant tomato-based sauce, seasoned to perfection with an array of aromatic spices. While traditional recipes can be time-consuming, the introduction of the Instant Pot has revolutionised the way we prepare this classic meal, making it accessible to busy households without sacrificing flavour.

The Magic of the Instant Pot

The Instant Pot is a multifunctional electric pressure cooker that drastically reduces cooking time while enhancing the flavours of dishes. Using its pressure-cooking capabilities, the Instant Pot allows you to achieve restaurant-quality Chicken Tikka Masala in a fraction of the time it would usually take. This means you can simply come home, toss in the ingredients, and have a hearty meal ready in no time.

Ingredients

For this delightful Chicken Tikka Masala, you will need the following ingredients:

For the Chicken Marinade:

• 500g boneless chicken thighs, cut into bite-sized pieces
• 150g plain yoghurt
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder (adjust based on your heat preference)
• 2 cloves of garlic, minced
• 1 tablespoon ginger, minced
• Salt to taste

For the Masala Sauce:

• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 400g tin of chopped tomatoes
• 150ml coconut milk or double cream (for creaminess)
• Fresh coriander for garnish

Method

1. Marinate the Chicken:
   In a bowl, combine the chicken pieces with the yoghurt, garam masala, cumin, coriander, turmeric, chilli powder, garlic, ginger, and salt. Ensure the chicken is well-coated. Cover the bowl and let it marinate in the fridge for at least 30 minutes, or preferably overnight for deeper flavour.

2. Prepare the Instant Pot:
   Turn your Instant Pot to the "Sauté" function. Once hot, add the vegetable oil or ghee. Sauté the chopped onion until it becomes translucent and lightly browned, about 5 minutes. Stir in the minced garlic and ginger, cooking for another minute until fragrant.

3. Add the Spices:
   Sprinkle in the ground cumin, coriander, and garam masala. Sauté for another minute, allowing the spices to bloom and release their aromatic oils.

4. Cook the Chicken:
   Add the marinated chicken along with any remaining marinade into the pot, mixing well with the onions and spices. Pour in the chopped tomatoes and stir to combine. Cancel the "Sauté" function, secure the lid, and set the Instant Pot to "Pressure Cook" for 10 minutes on high pressure.

5. Release the Pressure:
   Once the cooking time is complete, allow for a natural pressure release for 5 minutes, followed by a quick release for any remaining pressure.

6. Finishing Touches:
   Carefully open the lid and stir in the coconut milk or double cream, ensuring the sauce is creamy and well combined. If desired, adjust seasoning with salt or more spices to taste.

7. Serve:
   Ladle the Chicken Tikka Masala into bowls and garnish with fresh coriander. Serve with basmati rice, naan, or chapati, and enjoy the satisfaction of a flavoursome meal prepared in the blink of an eye.

Conclusion

Instant Pot Chicken Tikka Masala is not only a true delight for your taste buds but also a testament to the versatility and convenience of modern cooking. Embracing this method allows for authentic flavours to shine through without the long hours of preparation typically required. So, whether you’re looking to impress at a dinner party or simply treat yourself to a fantastic weeknight meal, this recipe is sure to become a beloved staple in your kitchen. Happy cooking!

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