Instant Pot Chicken Tikka Masala | Popular Indian Dish | Restaurant Style Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For making marinade
  • Yogurt- ½ cup
  • Ginger-Garlic paste- 1 tbsp
  • Kashmiri chili powder- 1 tbsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 2 tbsp
  • Cumin powder- 1 tsp
  • Garam Masala- 1 tsp
  • Salt- 1 tsp
  • Lemon juice- 1 tbsp
  • Boneless Chicken, cubed- 2 chicken breasts or thighs
  • Red pepper, diced- 1
  • Onion, diced- 1
For Cooking
  • Oil- ¼ cup for shallow frying chicken
  • Oil- 1 tbsp
  • Onion, chopped- 1, large
  • Tomatoes, chopped- 3
  • Chili powder- 1 tsp (for less spice add Kashmiri chili powder)
  • Coriander powder- 1 tsp
  • Garam Masala- 1 tsp
  • Tomato paste- 2 tbsp
  • Salt- ½ tsp
  • Dried Fenugreek leaves- 1 tbsp
  • Cilantro, chopped- ¼ cup
Instructions
For marinating chicken & veggies
  1. In a large bowl, combine yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric powder, garam masala, coriander powder, cumin powder, salt and lemon juice. Combine well.
  2. Add cubed chicken, red pepper, and onion to the yogurt mix and combine well.
  3. Let marinate for 30 minutes.
  4. Turn on the Instant Pot, select Saute setting , temperature should be normal.
  5. Let the stainless steel pot turn hot.
  6. Add ¼ cup oil, add the marinated chicken and veggies; shallow fry till the chicken turns golden in color. Flip over a few times.
  7. There will be 1 to 2 tbsp marinade left in the bowl, save that.
  8. Keep aside the cooked chicken and veggies.
  9. After shallow frying the chicken in the Instant Pot saute setting, the pot will turn brown.
  10. Here is an easy way to clean the stainless steel pot: Add 1 cup water to the pot, let heat up in saute setting, using a wooden spoon scrape off the particles, discard the liquid & wash the pot with dish soap.
  11. Place the pot back into the main pot.
  12. Select Saute setting, temperature should be normal.
  13. Add 1 tbsp oil.
  14. Add onion, season with salt; cook for 2 minutes.
  15. Add tomatoes, cook for a few minutes.
  16. Transfer the cooked onion and tomatoes to a blender jar, add 1 cup water and puree till smooth.
  17. Pour the onion-tomato sauce back into the pan. Cook for 2 minutes.
  18. Add chili powder and coriander powder, combine well.
  19. Add tomato paste, combine well.
  20. Add the leftover marinade that's left in the bowl used for marinating chicken and veggies.
  21. Season with salt and mix well.
  22. Cook for a few minutes.
  23. Add the cooked chicken and veggies, combine well.
  24. Cover the pot with a glass lid & cook covered for 5 minutes.
  25. Taste and add more salt if needed.
  26. Add garam masala, dried fenugreek leaves, and cilantro, combine well and cook for a minute.
  27. If you prefer you could add ¼ cup cream to make the sauce creamy, I didn't add the cream.
  28. Take the pot out of the main pot, keep it covered.
  29. Serve in a bowl and enjoy with basmati rice, naan, chapati or roti.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/instant-pot-chicken-tikka-masala-popular-indian-dish-restaurant-style-recipe/