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Instant Pot Chicken Tikka Masala: A Flavourful Delight Made Simple

When it comes to comfort food that never fails to impress, few dishes can rival the richness and depth of Chicken Tikka Masala. This beloved Indian dish has become a staple in households across the UK, combining tender chicken pieces marinated in fragrant spices with a creamy, spiced tomato sauce. While traditional recipes can be quite intricate and time-consuming, the Instant Pot has revolutionised the way we cook this classic dish, making it more accessible to busy cooks.

The Appeal of the Instant Pot

The Instant Pot is a versatile kitchen gadget that combines the functions of a pressure cooker, slow cooker, rice cooker, and more into one appliance. Its ability to cook meals quickly while preserving flavours has made it increasingly popular among home chefs. The beauty of using an Instant Pot for Chicken Tikka Masala lies in its capability to infuse the chicken with spices and cook the entire dish in under an hour, all while allowing for easy clean-up.

Ingredients You’ll Need

For a delightful Instant Pot Chicken Tikka Masala, gather the following ingredients:

• For the Marinade:

  • 500g chicken breast or thigh, cubed
  • 2 tablespoons plain yoghurt
  • 1 tablespoon lemon juice
  • 2 tablespoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • Salt, to taste
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
• For the Sauce:
  • 2 tablespoons vegetable oil or ghee
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (for colour)
  • 400g tin of diced tomatoes
  • 150ml double cream or coconut milk
  • Salt and pepper, to taste
  • Fresh coriander, for garnish

Step-by-Step Cooking Instructions

1. Marinate the Chicken: In a bowl, combine the chicken pieces with the yoghurt, lemon juice, and spices. Mix well until the chicken is thoroughly coated. Cover and refrigerate for at least 30 minutes, or ideally, overnight for maximum flavour.

2. Sauté the Base: Set the Instant Pot to the ‘Sauté’ function. Heat the oil or ghee and add the finely chopped onion. Sauté until the onion becomes translucent. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

3. Build the Flavours: Stir in the garam masala, ground cumin, and paprika, cooking for another minute to release the spices’ aromas.

4. Add the Chicken: Add the marinated chicken to the pot, stirring it well to coat with the aromatic mixture. Sauté for about 5 minutes until the chicken begins to brown.

5. Incorporate the Tomatoes: Pour in the diced tomatoes, scraping any bits from the bottom of the pot to avoid a burn notice. Close the lid of the Instant Pot and set the valve to sealing position. Cook on ‘Pressure Cook’ for 8 minutes.

6. Release the Pressure: Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release to let out any remaining steam.

7. Finish the Sauce: Open the pot and stir in the double cream or coconut milk. Adjust seasoning with salt and pepper if necessary. If you prefer a thicker sauce, press the ‘Sauté’ function again and let it simmer for a few minutes.

8. Serve: Garnish your Chicken Tikka Masala with fresh coriander and serve hot with fragrant basmati rice, naan bread, or a side of sautéed vegetables.

Conclusion

Creating a wholesome and hearty Chicken Tikka Masala in the Instant Pot not only saves time but also delivers a dish brimming with robust flavours. This recipe beautifully marries convenience with the authentic taste of Indian cuisine, making it an ideal meal for busy families or anyone looking to enjoy a sumptuous dish without the fuss. Whether you’re a seasoned chef or a culinary novice, this Instant Pot version is bound to become a favourite in your household. Enjoy!

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