Best 3 Instant Pot Chicken Tikka Masala Recipes

Tantalize your taste buds with the delectable flavors of Chicken Tikka Masala, a culinary masterpiece that seamlessly blends the richness of Indian spices with the succulent texture of chicken. This beloved dish, originating from the vibrant streets of Punjab, India, has captivated palates worldwide with its vibrant colors, aromatic spices, and creamy tomato-based sauce. Our carefully curated collection of Instant Pot Chicken Tikka Masala recipes offers a range of options, catering to diverse preferences and dietary restrictions. Embark on a culinary journey as we guide you through the steps of preparing this flavorful dish, ensuring a delightful and authentic dining experience in the comfort of your own home.

**Recipes Included:**

1. **Classic Instant Pot Chicken Tikka Masala:** Experience the timeless flavors of traditional Chicken Tikka Masala with this classic recipe. Marinated chicken is seared and cooked in a luscious tomato-based sauce, infused with aromatic spices like garam masala, cumin, and coriander. Serve with fragrant basmati rice or warm naan bread for a complete meal that will transport you to the bustling streets of Delhi.

2. **Quick and Easy Instant Pot Chicken Tikka Masala:** Time-pressed individuals will appreciate this simplified version of Chicken Tikka Masala. Utilizing pre-cooked chicken, this recipe streamlines the cooking process without sacrificing flavor. Tender chicken is simmered in a flavorful sauce, capturing the essence of this beloved dish in a fraction of the time. Pair it with your favorite sides for a quick and satisfying meal.

3. **Vegetarian Instant Pot Chicken Tikka Masala:** Cater to vegetarian preferences with this innovative twist on the classic Chicken Tikka Masala. Succulent paneer (Indian cottage cheese) takes center stage, marinated and cooked in a rich and creamy tomato-based sauce. This meatless rendition offers a delightful balance of textures and flavors, making it a delectable option for vegetarians and meat-lovers alike.

4. **Instant Pot Chicken Tikka Masala with Coconut Milk:** Embark on a culinary adventure with this unique variation of Chicken Tikka Masala. The addition of coconut milk lends a velvety texture and a subtle sweetness to the sauce, creating a harmonious blend of flavors. This recipe promises a delightful twist on the traditional dish, sure to tantalize your taste buds and leave you craving more.

5. **Low-Carb Instant Pot Chicken Tikka Masala:** Health-conscious individuals can indulge in the flavors of Chicken Tikka Masala without compromising their dietary goals. This low-carb version utilizes cauliflower rice instead of traditional basmati rice, reducing the carbohydrate content without sacrificing taste. Enjoy a flavorful and satisfying meal that aligns with your low-carb lifestyle.

Let's cook with our recipes!

EASY INSTANT POT® CHICKEN TIKKA MASALA

Easy Instant Pot® Chicken Tikka Masala image

Simple and absolutely irresistible chicken tikka masala made in the Instant Pot® with all the flavors of garam masala and turmeric. A wonderful and easy midweek dinner option.

Provided by Fioa

Categories World Cuisine Recipes Asian Indian

Time 1h45m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound boneless chicken breasts, cut into 2-inch pieces
1 cup plain yogurt
1 tablespoon garam masala
1 tablespoon lemon juice
1 teaspoon cayenne pepper
1 pinch ground ginger
1 (15 ounce) can tomato sauce
4 cloves garlic, minced
1 ½ tablespoons garam masala
1 teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon salt
1 cup heavy cream

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.

Nutrition Facts : Calories 407.5 calories, Carbohydrate 16.4 g, Cholesterol 143.7 mg, Fat 26.5 g, Fiber 3.4 g, Protein 28.5 g, SaturatedFat 15.3 g, Sodium 965.3 mg, Sugar 8.8 g

INSTANT POT WHOLE30 CHICKEN TIKKA MASALA

Instant Pot Whole30 Chicken Tikka Masala image

You can have a flavorful and tender Chicken Masala in 10 minutes in your Instant Pot® while sticking to your Whole30 diet plan.

Provided by Food Network Kitchen

Categories main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 tablespoon lemon juice
1 tablespoon garam masala
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper
2 pounds boneless, skinless chicken thighs, trimmed of any large areas of fat and cut into 1-inch pieces
2 teaspoons ground cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 1/2 tablespoons ghee or clarified butter
1 large onion, cut into a 3/4-inch dice
1 tablespoon grated ginger
3 cloves garlic, grated
2 tablespoons tomato paste
1 cup tomato puree
1/2 cup coconut cream (see Cook's Note)
Cauliflower rice, for serving, optional

Steps:

Combine the lemon juice, garam masala, coriander, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Use a fork or your hands to mix into a paste-like consistency. Add the diced chicken to the bowl and massage the spice mixture all over the chicken using your hands. Cover with plastic wrap and let marinate at room temperature for 1 hour.
Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook's Note). Meanwhile, mix together the cumin, paprika, turmeric, cayenne and 1 teaspoon salt in a small bowl. Add the ghee to the pot, along with the onion and spice mixture. Saute until the onions have softened, about 5 minutes. Add the ginger and garlic and continue cooking, 1 minute, then add the tomato paste. Cook, stirring constantly with a wooden spoon, 1 minute. Pour in the tomato puree and scrape up any bits from the bottom of the pot. Turn off the pot. Add the marinated chicken to the sauce and gently stir to combine.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 10 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir in the coconut cream, season to taste and serve over cauliflower rice if using.

INSTANT POT CHICKEN TIKKA MASALA RECIPE

Instant Pot Chicken Tikka Masala Recipe image

This easy Instant Pot Chicken Tikka Masala is bursting with flavor and so tasty.

Provided by Kristen Hills

Categories Main Course

Time 1h30m

Number Of Ingredients 17

Ingredients

7 ounces plain Greek Yogurt (fat free)
1 Tablespoon Garam Masala
1 Tablespoon Lemon Juice
1 teaspoon black pepper
¼ teaspoon ground ginger
1 pound boneless skinless chicken breasts (cut into bite sized pieces)
15 ounces tomato sauce (or puree)
5 cloves garlic (minced)
4 teaspoons garam masala
½ teaspoon paprika
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon cayenne
1 cup heavy whipping cream (add last)
2 cups white rice (cookied)
2 naan bread
2 Tablespoons fresh cilantro

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.

Nutrition Facts : Calories 946 kcal, Carbohydrate 116 g, Protein 44 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 162 mg, Sodium 1451 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

Tips:

Use boneless, skinless chicken breasts or thighs: This will make it easier to cut the chicken into bite-sized pieces and will also help the chicken cook more evenly.
Marinate the chicken for at least 30 minutes: This will help the chicken absorb the flavors of the spices and yogurt.
Use a high-quality yogurt: This will give the sauce a rich, creamy texture.
Don't overcrowd the pot: If you're using a small Instant Pot, you may need to cook the chicken in batches.
Be careful not to overcook the chicken: Chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
Serve the chicken tikka masala with your favorite sides: Some popular options include basmati rice, naan bread, and cucumber salad.

Conclusion:

Chicken tikka masala is a delicious and easy-to-make dish that is perfect for a weeknight meal. With the help of an Instant Pot, you can have this flavorful dish on the table in under an hour. So next time you're looking for a quick and easy meal, give this recipe a try.