Instant Pot Chicken Tikka Masala
A creamy Indian curry with tender chicken in a tomato-coconut sauce, finished with Greek yogurt and peas. Made quickly under pressure.
Ingredients
Method
Completed steps 0
Rub the chicken pieces with 1 tsp of the salt and reserve.
Set the Instant Pot to sauté mode and melt the butter. Add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne; stir continuously for about 5 minutes until the onion becomes tender and the spice mixture releases its aroma.
Add the chicken pieces and fold to incorporate the spice-onion mixture, then sauté for about 4 minutes until the surfaces begin to brown. Pour in the tomato sauce and the remaining ½ tsp salt; mix well. Seal the lid and pressurize on high for 8 minutes, then immediately vent to release pressure.
Open the pot and stir in the coconut milk. Switch back to sauté mode, bring to a gentle simmer while stirring from time to time, and allow to reduce for 10 to 15 minutes until the sauce becomes thicker. Disable the sauté function and fold in the peas. Wait 3 to 4 minutes for the mixture to cool slightly, then swirl in the yogurt carefully to avoid curdling. Serve warm over rice or naan topped with cilantro.
Notes
Do not add Greek yogurt while the sauce is actively hot; cool slightly first to prevent curdling.
For a spicier dish, increase the cayenne to taste.
Keeps well refrigerated for 3 days and freezes up to 3 months (add yogurt when reheating if frozen).
Calories: 355 kcal · Carbs: 32 g · Protein: 36 g · Fat: 10 g · Fiber: 4 g · Sugar: 5 g
Adapted from www.wellplated.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.