Real Recipes From Real Home Cooks ®

instant pot chicken tikka masala

Recipe by
barbara lentz
beulah, MI

one of my favorite dishes

yield 2 -4
prep time 10 Min
cook time 15 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot chicken tikka masala

  • 2 Tbsp
    olive oil
  • 1 md
    shallot chopped
  • 1 Tbsp
    fresh ginger grated
  • 4 clove
    garlic minced
  • 1 1/2 Tbsp
    freshly ground garam masala
  • 2 tsp
  • 1 tsp
  • 1/4 c
    brown sugar
  • 4
    boneless chicken thighs cut into chunks
  • 29 oz
    can tomato puree
  • 1/3 c
  • 1
    bay leaf
  • 1 1/2 c
    plain yogurt
  • 1 Tbsp
  • basmati rice and cilantro for serving

How To Make instant pot chicken tikka masala

  • 1
    Select saute on instant pot and adjust for medium heat. Add the oil and shallots and saute until shallots are tender. Add the ginger and garlic and saute 30 seconds.
  • 2
    Stir in the seasonings and brown sugar and saute 30 seconds. Add the chicken and, tomato puree, and water. Mix well. Throw in the bay leaf.
  • 3
    Lock the lid and close vent. Pressure set to high and set time for 10 minutes. When finished cooking use quick release and wait for pressure to leave. Remove lid and remove bay leaf and discard
  • 4
    Mix the cornstarch with the yogurt. Select saute and stir in the yogurt mixture. Saute for 3 more minutes until warmed through and thickened
  • 5
    Serve with basmati rice and garnish with cilantro.

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