Description
A quick and flavorful Chicken Tikka Masala made in an Instant Pot, featuring a rich and creamy coconut milk sauce infused with traditional Indian spices.
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to sauté mode. Add the chopped onion, minced garlic, and grated ginger. Cook until softened and fragrant.
- Add the diced chicken and sauté for another 2-3 minutes until caramelized.
- Stir in the coconut milk and spices: tomato paste, garam masala, turmeric, cumin, chili powder, salt, and pepper. Mix well.
- Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Release the pressure with a quick release once cooking is complete.
- Open the lid and stir everything well. Adjust seasoning if necessary.
- Serve garnished with fresh cilantro.
Notes
Meal prep-friendly; can be made ahead and stored in an airtight container for up to 3-4 days. Adjust heat level by adding or reducing chili powder.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken tikka masala, instant pot, Indian cuisine, spicy, creamy, easy recipe