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Homemade Instant Pot Chicken Tikka Masala photo

Instant Pot Chicken Tikka Masala

A creamy, spiced chicken tikka masala made quickly using the Instant Pot with rice cooked pot-in-pot.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • Instant Pot or electric pressure cooker
  • Mixing Bowl
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Heatproof bowl for pot-in-pot
  • Long-leg trivet
  • Fork (for fluffing rice)

Ingredients
  

  • 2.5-3 pounds skinless boneless chicken breasts cubed into 2-inch pieces
  • 1/2 cup full-fat plain Greek yogurt
  • 2 tablespoons canola oil
  • 1 large onion diced
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons tomato paste
  • 1 28 oz can diced tomatoes
  • 3/4 cup chicken broth
  • 1 cup heavy cream add 1/2 cup first, then more to taste (up to full cup)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons red curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • 1 tablespoon kosher salt
  • 2 cups white basmati rice rinsed
  • 2 cups water for rice
  • 2 tablespoons unsalted butter for rice pot-in-pot
  • 1/4 teaspoon kosher salt for rice
  • Fresh cilantro chopped, for garnish

Instructions
 

  • Whisk together garlic powder, onion powder, turmeric, garam masala, red curry powder, ground coriander, ground cumin, paprika, and 1 tablespoon kosher salt in a medium bowl.
  • Place the cubed chicken in a large bowl and mix with the spice blend and Greek yogurt until evenly coated. Cover and refrigerate to marinate for at least 30 minutes or up to 24 hours.
  • Rinse the basmati rice under cold water until the water runs clear and set aside.
  • Set the Instant Pot to Sauté and heat the canola oil. Add the marinated chicken and let it sear undisturbed for 1 minute, then stir and cook until lightly browned (work in batches if needed). Scrape any browned bits from the pot to avoid burning.
  • Add the diced onion to the pot and cook for about 1 minute, stirring occasionally, then add the minced garlic and grated ginger and stir to combine.
  • Stir in the tomato paste, then add the diced tomatoes and 3/4 cup chicken broth; stir gently to combine.
  • For pot-in-pot rice: add the unsalted butter to a heatproof bowl, then add the rinsed rice, 2 cups water, and 1/4 teaspoon kosher salt; stir to combine and cover the bowl.
  • Place a long-leg trivet on top of the chicken in the Instant Pot, set the covered rice bowl on the trivet, close the lid, and ensure the valve is set to Sealing.
  • Cook on High Pressure for 4 minutes. When the cook time ends, allow a natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
  • Open the lid and remove the rice bowl; keep it covered with foil and set aside. Fluff the rice with a fork just before serving.
  • Select Sauté again, gently stir the chicken tikka masala, and simmer for 15–20 minutes until the sauce reduces and thickens, stirring occasionally to prevent sticking.
  • Stir in 1/2 cup heavy cream and taste for seasoning; add up to the remaining 1/2 cup cream if desired for a richer sauce.
  • Serve the chicken tikka masala over the basmati rice and garnish with chopped fresh cilantro.

Notes

  • Marinating 30 minutes develops more flavor, but you can marinate up to 24 hours.
  • Rinse basmati rice until water runs clear to remove excess starch.
  • Work in batches when browning chicken to avoid overcrowding.
  • Scrape the pot bottom well after searing to prevent burn notices.
  • Adjust cream amount to reach your preferred richness.