EASY INSTANT POT® CHICKEN TIKKA MASALA
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
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 CHICKEN TIKKA MASALA
Instant Pot Chicken Tikka Masala. A healthy, easy version of authentic Indian chicken tikka masala made quick in the pressure cooker. Not too spicy, ultra creamy, filled with flavor, and great leftover too!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Season the chicken with 1 teaspoon kosher salt and set aside.
- Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
- Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
- Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.
Nutrition Facts : ServingSize 1 (of 6), about 5/6 cup with 1/2 prepared brown rice, Calories 355 kcal, Carbohydrate 32 g, Protein 36 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 79 mg, Fiber 4 g, Sugar 5 g
INSTANT POT WHOLE30 CHICKEN TIKKA MASALA
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
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.
EASY INSTANT POT CHICKEN TIKKA MASALA
You CAN enjoy rich and creamy Chicken Tikka Masala on a busy weeknight. All you need is less 35 minutes, an Instant Pot and a few smart shortcuts for maximum flavor!
Provided by Shinee D.
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- Set the Instant Pot to sauté and melt butter and coconut oil in the pot.
- Add onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add jalapeno, garlic, ginger, garam masala and salt and cook until fragrant, about a minute.
- Add chicken and stir to combine everything.
- Pour crushed tomatoes and stir well.
- Cover and set the Instant Pot to Manual. Cook for 6 minutes at high pressure. (Note: It took about 15 minutes for my Instant Pot to come to pressure.)
- Do a quick release and carefully open the lid.
- Stir in yogurt and serve over cooked rice and with naan bread. If desired, sprinkle some fresh cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 381 kcal, Sugar 9 g, Sodium 1152.8 mg, Fat 10.1 g, Carbohydrate 43.8 g, Protein 31.1 g, Cholesterol 112.9 mg
INSTANT POT CHICKEN TIKKA MASALA RECIPE
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
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
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