Instant Pot Chicken Tikka Masala

This recipe is great for people who want to make their own Chicken Tikka Masala. Its the closest tasting dish compared to what you would get in an Indian restaurant. It is mild, both in flavoring and aroma. The recipe is great for beginners who want to develop their palates for other cultural foods.

Most of the recipes I give are simple and quick to make. I understand that the biggest hurdles in cooking is usually the prepping and cleaning up. Thus, you don’t want something that are pages long of ingredients and instructions. You want recipes that are simple and quick. Asking for ingredients you already have in the pantry or that can be substituted. You want to make great meals like in a restaurants and not dread the effort or time it can take.

Instructions

I doubled the recipe, and used crush tomatoes instead of diced. Its whatever I stock up that month. This month I decided that crush tomatoes will be better than diced.

  • Ingredients
  • Set your instant pot to Saute
  • Add ghee, onions, and yellow peppers and cook for 4 minutes
  • dd garlic, ginger, spices, and salt and cook for additional of 2 minutes
  • Add tomatoes and coconut milk and stir well, then place chicken breasts on top
  • Close the lid tight and set to Poultry (high for 20 minutes)
  • When the cycle is complete, remove the chicken to a bowl and shred with forks or a shredding gadget
  • Use a hand blender to puree the sauce (take care to not lift the blender up when on so it doesn’t splash hot sauce on your face)
  • Add shredded chicken back to the pot and stir, adding extra seasoning if needed
  • Serve with cauliflower rice, cabbage, or on its own

Instant Pot Chicken Tikka Masala

Course: Dinner

Ingredients

  • 2 lbs Boneless skinless chicken breast
  • 1 Small onion, chopped
  • 1/2 Yellow bell peppers, chopped
  • 2 tbsp Ghee
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 2 tsp Garam Masala
  • 1 tsp Tumeric
  • 1/4 tsp Cayenne pepper
  • 1 1/2 tsp Salt
  • 15 oz Diced tomatoes
  • 1/2 cup Coconut milk, full fat (in a can, not the milk version)
  • 3 Garlic cloves, minced
  • 1 tsp Grated fresh ginger

Instructions

  • Set your instant pot to Saute
  • Add ghee, onions, and yellow peppers and cook for 4 minutes
  • Add garlic, ginger, spices, and salt and cook for additional of 2 minutes
  • Add tomatoes and coconut milk and stir well, then place chicken breasts on top
  • Close the lid tight and set to Poultry (high for 20 minutes)
  • When the cycle is complete, remove the chicken to a bowl and shred with forks or a shredding gadget
  • Use a hand blender to puree the sauce (take care to not lift the blender up when on so it doesn't splash hot sauce on your face)
  • Add shredded chicken back to the pot and stir, adding extra seasoning if needed

Notes

For Slow Cooker:
Combine all ingredients in the pot and place chicken on top
Cook on High for 3-4 hours or Low for 6-8 hours
Remove chicken to shred, and puree sauce using a hand blender
Return the chicken back to the slow cooker so the shredded chicken can continue to absorb the sauce. And serve at your convenience.

Leave a Comment