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Instant Pot Chicken Tikka Masala: A Quick and Delicious Delight

Chicken Tikka Masala is a well-loved dish that has captured the hearts and taste buds of many across the globe. Originating from Indian cuisine, this creamy and spiced dish features tender chicken marinated in a blend of aromatic spices and yogurt, cooked to perfection in a rich tomato sauce. With the advent of the Instant Pot, creating this delightful meal in a fraction of the time has become a reality. Here, we delve into how to prepare Instant Pot Chicken Tikka Masala that is sure to impress your family and friends.

Why Choose the Instant Pot?

The Instant Pot has revolutionised home cooking by combining multiple cooking methods into one handy appliance. It functions as a pressure cooker, slow cooker, rice cooker, sauté pan, and more, making it a versatile addition to any kitchen. The pressure cooking feature allows ingredients to cook quickly while preserving their flavours and nutrients. This means you can enjoy a sumptuous Chicken Tikka Masala without spending hours in the kitchen.

Ingredients

For a delectable Instant Pot Chicken Tikka Masala, you will need the following ingredients:

For the Marinade:

• 500g boneless chicken thighs or breasts, cut into bite-sized pieces
• 150g plain yoghurt
• 2 tablespoons vegetable oil
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• Juice of half a lemon

For the Sauce:

• 2 tablespoons vegetable oil or ghee
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 can (400g) diced tomatoes
• 200ml coconut milk or double cream
• 1 tablespoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh coriander, for garnish

Method

1. Marinate the Chicken:
   In a mixing bowl, combine the plain yoghurt, vegetable oil, garam masala, turmeric, cumin, ground coriander, paprika, salt, minced garlic, ginger, and lemon juice. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and leave to marinate for at least 30 minutes, or preferably overnight in the fridge for maximum flavour.

2. Sauté the Base:
   Set your Instant Pot to the ‘Sauté’ function and add oil or ghee. Once heated, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for a further minute until fragrant.

3. Cook the Chicken:
   Add the marinated chicken to the pot, stirring well to combine with the onion mixture. Cook for about 5 minutes, allowing the chicken to brown slightly.

4. Add Tomatoes and Pressure Cook:
   Pour in the diced tomatoes, mixing everything thoroughly. Close the lid, ensuring the steam valve is set to ‘Sealing’. Set the Instant Pot to ‘Pressure Cook’ on high for 8 minutes.

5. Release the Pressure:
   Once cooking is complete, carefully perform a quick release by turning the steam valve to ‘Venting’. When the steam has fully released and the pin has dropped, open the lid.

6. Finish with Cream and Seasoning:
   Stir in the coconut milk or double cream, and taste to adjust seasoning with sugar, salt, and pepper as desired. Allow the dish to warm through on the ‘Sauté’ setting for a couple of minutes, stirring gently.

7. Serve:
   Garnish with freshly chopped coriander and serve your Instant Pot Chicken Tikka Masala alongside steamed basmati rice or warm naan bread for a complete meal.

Final Thoughts

Instant Pot Chicken Tikka Masala offers a convenient way to savour this classic dish without compromising on flavour. With its creamy texture, fragrant spices, and tender chicken, this recipe is perfect for family dinners or entertaining guests. The combination of spices creates an aromatic experience that is hard to resist, making it a true standout dish. So, dust off that Instant Pot and get cooking; your taste buds will thank you!