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–+ servings
David Murphy

Instant Pot Chicken Tikka Masala

This hearty and comforting chicken tikka masala meal is sure to be a hit with the family. Now that you get to make it with the added convenience of an Instant Pot, you’ll love it even more!
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Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 6 hours
Total Time 6 hours 40 minutes
Servings: 4
Course: Instant Pot
Cuisine: Entree

Ingredients
  

FOR CHICKEN MARINADE
  • 500 gm 1.1 lbs chicken breast cut into cubes.
  • ½ cup hung curd or Greek yogurt
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 tablespoon lime juice
  • 1 teaspoon Kasuri Methi
  • 1 teaspoon coriander powder
  • ½ teaspoon ground black pepper powder
  • 2 teaspoons red chili powder
  • 2 tablespoon gram flour
  • 2 tablespoon mustard oil If available otherwise you can use any other oil
  • 1 green bell pepper cut into cubes
  • 1 red bell pepper cut into cubes
  • 1 yellow bell pepper cut into cubes
  • 1 medium-sized onion cut into cubes
FOR GRAVY
  • 3 tablespoons butter
  • 1 onion chopped
  • 1 tablespoon ginger garlic paste
  • 3 tomatoes cut into cubes
  • 1 tablespoon Kasuri Methi
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 ½ cups of water
  • 1 teaspoon coriander powder
  • ¼ teaspoon sugar optional
  • 3 tablespoons fresh cream + 1 tablespoon for garnish

Instructions
 

For Marinating And Cooking Chicken
  1. In a pan take mustard oil, let it heat up. Next, add the gram flour and roast it for a few
  2. seconds until fragrant, remove from heat, and set aside.
  3. In a bowl take hung curd / plain Greek yogurt, add ginger garlic paste, garam masala, red chili powder, Kasuri Methi, coriander powder, salt, pepper powder, and lime juice, and give it a nice whisk.
  4. Next add in the prepared oil-gram flour mixture and mix everything properly.
  5. Add in the chicken pieces, rub and coat the chicken properly in the marinade. Also, add the cubed bell peppers and onions, let them rest for a minimum of 6 hours.
  6. Set the instant pot on the SAUTE function, let it heat up. Add 1 tablespoon of butter.
  7. Add the chicken pieces, in a single layer and cook the chicken on both sides until it
  8. changes color to light brown.
  9. Transfer the chicken to a plate.
  10. Next add in the marinated bell peppers and onions, cook for 1 minute and transfer to a
  11. plate. (reserve the leftover marinade mixture)
  12. CANCEL the SAUTE function.
For Gravy
  1. Add ½ cup water and deglaze the pot properly, throw away the water to make the pot
  2. clean.
  3. Set the instant pot on the SAUTE function.
  4. Add 2 tablespoons of butter in the pot, add chopped onions, ginger garlic paste and
  5. sauté it for a few seconds until it becomes fragrant, add red chili powder, salt, and
  6. coriander powder.
  7. Add the chopped tomato and mix, stir and cook for 5 minutes, until the tomatoes
  8. become mushy, at this stage add in the leftover marinade mixture.
  9. Next puree the tomato mixture with a hand blender until smooth and creamy.
  10. Add in the chicken pieces and 1 cup water.
  11. CANCEL the SAUTE button.
  12. Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE
  13. and cook for 6 minutes.
  14. Once the pressure-cooking cycle is over. quick release pressure by manually moving the valve from SEALING to VENTING position.
  15. Open the lid carefully.
  16. Select the SAUTE button.
  17. Add Kasuri Methi, Garam Masala, sugar, bell peppers, and onions and let it simmer for 2
  18. minutes.
  19. Finally add in cream and 1 tablespoon of butter.
  20. CANCEL the SAUTE button.
  21. Garnish with fresh cilantro and some cream.
  22. Serve hot with rice, naan, or Rotis.

Notes

You can buy Kasoori Methi here on Amazon.

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