Instant Pot Tikka Masala

 The Instant Pot is for way more than just soups and pasta! Here is a great recipe for Chicken Tikka Masala that takes about 20 minutes to make and tastes like it is from a restaurant!

The Instant Pot is for way more than just soups and pasta! Here is a great recipe for Chicken Tikka Masala that takes about 20 minutes to make and tastes like it is from a restaurant!

The more advanced that I get at the Instant Pot the more recipes that I want to try in it!  

I decided that today was cool enough to want some warming chicken Tikka Masala! I also decided to see if we could save any time and make it in the Instant Pot and what the flavor difference would be.

 The Instant Pot is for way more than just soups and pasta! Here is a great recipe for Chicken Tikka Masala that takes about 20 minutes to make and tastes like it is from a restaurant!

The Instant Pot is for way more than just soups and pasta! Here is a great recipe for Chicken Tikka Masala that takes about 20 minutes to make and tastes like it is from a restaurant!

Oh my great goodness, I was so impressed with how it turned out that I ate almost the entire pot by myself.  I almost did not have enough left over for the photos.

I really don’t want to keep you away from it, so here is the amazing recipe for this classic Indian Dish!

 The Instant Pot is for way more than just soups and pasta! Here is a great recipe for Chicken Tikka Masala that takes about 20 minutes to make and tastes like it is from a restaurant!

The Instant Pot is for way more than just soups and pasta! Here is a great recipe for Chicken Tikka Masala that takes about 20 minutes to make and tastes like it is from a restaurant!

Instant Pot Chicken Tikka Masala

Krysten

Published 11/28/2018

Ingredients

  • 1 lb chicken, diced
  • 1/2 tbs tumeric, split
  • 2 tbs Olive Oil
  • 2 tsp garam marsala
  • 2 tbs garlic powder, split
  • 2 tsp cinnamon
  • 1 pinch nutmeg
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 1 lemon, juiced/li>
  • Salt and Pepper
  • 1 cup non-fat yogurt
  • 1/2 cup crushed tomato
  • ½ cup cream
  • 1 onion, chopped
  • 1 1/4 cups chicken stock
  • Instructions

    1. Put Chicken, ½ tumeric, ½ garlic, ½ salt, ½ pepper, ½ garam marsala, ½ olive oil, and ¼ cup stock. Marinate for 30 minutes- 48 hours
    2. Put Instant Pot on Saute, add the onion, saute for 2 minutes, then add marinated chicken. Saute until there is no pink left.
    3. Take off saute, add ¼ cup of stock to deglaze. Add all ingredients but cream. Put on High Pressure for 5 minutes. Natural release for 10 minutes and quick release the rest
    4. Stir in cream
    5. Taste for seasoning. (Can add red chili flakes for a little heat)
    6. Serve with Naan or Basmati Rice
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